I'm looking for any information concerning Cook Chill ROP in retail. Food code states I need 2 hurdles. We will only have temp and time as possible hurdles. Normally, I would considered this as one hurdle but can temp and time be considered two separate steps/hurdles? Water activity, pH, and acidy does not work for everything we do so we are limited on hurdle steps.
Does anyone have experience with apply for a variance based on the food codes suggested protocol? We want to sell outside our company which is a big no-no. Any one else have problems with this?
Lastly, we will have fruits and veggies hermetically sealed and the food code considers this passive MAP. What about a sandwich with lettuce and a piece of fruit? Would the respiration from even just a few plant products qualify as a MAP?
Thank you,
Jennifer
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