5 replies to this topic

[ruth masawi]

may you please assist me in validation of cooking temperatures and time for vegetables i.e potatoes or butternut. may you please assist me with a template for recording the validation.

[Charles.C]

may you please assist me in validation of cooking temperatures and time for vegetables i.e potatoes or butternut. may you please assist me with a template for recording the validation.

 

Dear ruth masawi,

 

Are you referring to RTE products ?

 

If so, do you know what the relevant S.African local regulatory requirements are for time/temperature of RTE products ? (There is no Global standard).

 

An excellent  general answer to yr question for validation methodology is detailed in ISO 22004.

 

Rgds / Charles.C

[ruth masawi]

Thank you for your response. Yes i have ready to eat  products. I am looking for the reference standards.

[Mike Green]

Thank you for your response. Yes i have ready to eat  products. I am looking for the reference standards.

Sorry, I don't have anything vegetable related!!!

 

But at the end of this document you will find a completed validation -which may give an idea of format and evidence requirements

 

also attached is some research on lethal temperatures for various pathogens

 

....in practice when cooking (correctly washed/ prepared) root vegetables by steaming/boiling the pathogens (being on the external surfaces) will be long dead by the time the veg is sufficiently cooked to be able to be eaten( from a quality viewpoint) -so the validation shouldn't be too onerous!

 

Regards

 

Mike

Attached Files

•  Appendix 4 Bacterial Pathogen Growth and Inactivation.pdf   2.08MB   179 downloads

Edited by Mike Green, 23 August 2014 - 05:41 PM.

[Charles.C]

Dear ruth masawi,

 

The texts below use meat products as examples but the principles are quite general IMEX..

 

Validation of the time-temperature data for cooking processes typically has 2 elements (a) theoretical, (b) practical.

 

The 2 elements are discussed in attachment fs1 -

 

 fs1 - fsis compliance guidelines, HACCP Systems Validation, 2012.pdf   600.23KB   121 downloads

(eg, see summary tables/templates, pages 38-39)(also see PPS below)

 

An analogous but more complex example is worked through in attachment fs2 –

 fs2 - fsis compliance guide for validating cooking instructions,2013.pdf   159.13KB   132 downloads

 

A description of  one  typical  practical validation routine (esp.see Pg5 et seq) is detailed in attachment fs3  –

 fs3 - Time-Temperature Processing.pdf   34.93KB   135 downloads

( digital integration methods are now readily available for the area calculation, eg from the “meathaccp” website)

 

I hope S.Africa will have general. official time-temperature requirements for yr products which can be validated  in similar way to  above. If otherwise a little research may be necessary, perhaps depending on the reason for your validation request.

 

Rgds / Charles.C

 

PS – this attachment quite nicely  explains the background logic behind the cooked product, temperature-time data as initially developed by FSIS –

 fs4 - fsis performance standards cooked meats,1998.pdf   123.73KB   76 downloads

 

PPS - posted before i checked previous post, in fact document fs1 is probably a precursor/draft to Mike's attachment (14 pages longer ).

[ruth masawi]

Thank you all for your input. I will go through all the information.