Surface drying and a change in internal texture are not the same finding in frozen goods. Recrystallisation is a change in crystal structure over time; softness or drip loss alone does not confirm it.
Match product and cold-chain history
Record lot number, production and dispatch times, product starting condition and packaging. Review temperature data as a timeline with sensor location, not only as an average.
Read fluctuations in context
Add timestamped defrosts, door openings, transfer delays or loading changes. An air sensor may not measure product core. Compare records with the product specification and applicable storage conditions; do not assume a universal duration or threshold.
Temperature criteria for frozen goods must be confirmed for the product category, applicable official text and customer specification. Do not generalise one target to every frozen product or brief excursion.
Show extremes beside the average
For the same period, show highest and lowest readings, time outside target and data gaps. An average can hide short events and cannot by itself prove the cause of texture change.
Use a comparison sample for complaints
Where possible, assess a properly stored sample of the same lot or product type using the same thawing method. Record texture, appearance and drip in one form with assessor and time.
If the result is unclear, product release or rejection should follow product information and the authorised quality lead's assessment. When trialling a logger position, defrost setting or packaging, change one factor at a time.
