7 replies to this topic

[Andreia]

Hello all,

I have a client (a restaurant client)where i am implementing HACCP, that made me some questions that i don't know the answers.

-What is the shelf-life of products packed on vaccum (vegetables, meat,...) ??
-What is the pressure on the vaccum machine to pack those differents foods??

They have also a blast chiller, where they freeze a lot of fodd.What is the shelf life of raw products (like meat and others)??

Can anyone help me?

Or said where i can get those informations??

I'll appreciate very much

Kind regards

Andreia

[SaRaRa]

Boa noite Andreia!

Managing the hazards in a food operation (this one is about HACCP)

Food Drying Science and Technology

Essentials of Food Science

Handbook of Food Science, Technology and Engineering

Modern Food Microbiology

Quality in Frozen Food

Everything you need to know about vacuum packaging

Vacuum packaging machines

Modified Atmosphere Packaging

Low Oxygen Packaging of Fresh Meat with Carbon Monoxide

Boa sorte!

[Charles.C]

Dear Sarara,

Some amazing digging !

Is that Greek or Portuguese ? (I only know "Never on Sunday" )


Rgds Charles - C

[SaRaRa]

Hey Charles!
Those were portuguese.
Boa noite = good night
Boa sorte = good luck

I speak some portuguese becuase I do Capoeira (Brasilian art) and also I worked for 6 months in Portugal in the quality control lab of a Petfood industry. I dont speak veeeery well but okay... I can understand like 90% of it I guess. :)

[Andreia]

olá SaRaRa,

Muito obrigado pelos ficheiros, vou estudá-los com muita atenção.



Thanks for the files, i will look at them very carefully.



best regards to all

Andreia

[Simon]

SaRaRa you are the link queen.

[SaRaRa]

Andreia: De nada!

Simon: Wuuuuuuuuuuut?!? Queen?!!? Puhleeez! I am 25 yo male!!!
No offence taken lol! My nickname Sarara might be misleading hehehe.

[AS NUR]

The name "SARARA" make me misinterpretation I'm Sorry for that ... and the avatar look like somethink dangerous..