2 replies to this topic

[BAC]

Do you have experience with hydrated batter systems?

What kind of refrigeration, if any, did you have for the batter?

What was the cleaning frequency of the batter system?

Why?

[Charles.C]

Do you have experience with hydrated batter systems?

What kind of refrigeration, if any, did you have for the batter?

What was the cleaning frequency of the batter system?

Why?

Dear BAC,

You don't mention yr process but for seafood, raw breaded products, one classic guideline is -
http://www.fda.gov/F...d/ucm092237.htm

Refrigeration varies but often based on recirculation iced cooling water at breading unit.

Cleaning frequency may depend on (CCP) monitoring temperature data but IMEX for batch units is often at end of shift, eg 4-6hrs.

The why depends on convenience / the results / risk assessment, eg S.aureus data .

Rgds / Charles.C

[superfoods]

Yeah, you have mention all the things about it.