Hi all,
One of the CCP we have in place today is pasteurisation of our meat stews and sauces. The calculations of the P-value are done based on an internal probe.
Since allmost all ingredients are microbiologically safe, either by nature or by a previous process, management wants to skip pasteurisation and rely on the cooking heat to reach the minimal P-value. This is done to decrease energy usage. The big discussion now is how this is to be measured and how the safety is to be guaranteed:
1. Putting temp loggers in the product during filling and calculating the P-value for every batch, with the P-value as the CCP
2. Validation of the process based on the filling temp. and microbial validation, with the filling temp as the CCP
What would you prefer?
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