Thanks, Charles.
But can you recommend?
Thank you very much in advance!
Some Global thoughts on process environment temps below with links/refs attached.
One obvious practical comment is that room temperature control at low levels (~10degC) is difficult (but not impossible) in hot climates.
The 2 ifsqn links below contain related discussions.
Two strategies can be seen in the extracts, (1,2,3[control strategy2]) - a low enough temperature (~< 10degC) is maintained to prevent micro.growth of most pathogens, (3)(Control strategy4) - acceptable higher temperature/time combinations are formulated/implemented such that the lag phase of relevant pathogens is not exceeded.
(File ptm2 mainly gives examples of using Control Strategy No.4).
http://www.ifsqn.com...-internal-temp/
http://www.ifsqn.com...d-temperatures/
(1)
4.2.1.2 Environmental Temperature Conditions Meat Inspection Regulations, 1990 (MIR):
36. The temperature in a room or area of a registered establishment where a meat product is processed, packaged, labelled or handled shall be appropriate to ensure the preservation of a meat product.
The required outcome is to control the growth of microorganisms in the room or area used for the processing, packaging, labelling or handling of meat products. Room or area temperatures must also ensure control of product temperature during processing activities, such that there is no increase in bacterial growth of the product that would affect the validation of any further lethality step or validation of product shelf life.
The operator's written control program must justify the room or area temperature most appropriate for the specific processing step conducted therein, specifying hazards related to temperature abuse in the establishment HACCP system. Historically, a room temperature of 10°C has been considered sufficient by the CFIA for the preservation of meat products for most processing activities and steps. Alternative temperature control measures must provide the same or better outcome.
Where processing equipment, such as automated grinding, mechanical separation and other comminuting procedures, produce enough heat that could warm up the product's internal temperature significantly, the specific hazard for temperature abuse must be accounted for in the operator's HACCP system
http://www.inspectio...568?chap=0#s1c4
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(2)
Processing areas should be maintained at a temperature not exceeding 12°C, except when: a. temperature conditions are sufficient to maintain the temperature of the meat and/or mix at not more than 7°C; and/or
b. processing areas are used for thermal processing, fermentation, or where a higher temperature is either not detrimental to product safety or is required for its manufacture.
ptm1 - NZFSA - processed-meats-cop-part-2.pdf 413.32KB
71 downloads
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(3)
In Chapter 12 of the Hazards Guide, FDA recommends 4 different time and temperature control strategies for controlling the hazard of pathogen growth and toxin formation. Control Strategy 1 is applied at receiving for products during transportation. Control Strategy 2 is for refrigerated storage and processing that occurs at 40 degrees Fahrenheit (4.4degC) or below. Controls for receiving and storage are discussed in detail in another video called Secondary Processor Receiving and Storage Controls. Control Strategy 3 is for cooling after cooking where there is no significant handling during cooling and there is a need to control spore-forming pathogenic bacteria. Control Strategy 4 is for unrefrigerated processing that occurs at temperatures above 40 degrees Fahrenheit (4.4degC). In Control Strategy 4, the critical limits are separated into raw ready-to-eat and cooked ready-to-eat.
ptm2 - FDA Unrefrigerated processing.pdf 127.26KB
83 downloads
fish-fishery products hazards control guidance 2011.pdf 4.34MB
39 downloads
(contains the Chaper 12 referenced in attachment ptm2)
