on transport of butter there are clear international accepted temperature conditions. But legal requirements for chilling?
Do you have legal requirements for temperture requirements in storage of butter? In Germany < 10°C is very common and is also labelled in 250g g packs.
We are a biscuit manufacturer using a lot of non-frozen butter (25 kg blocks wrapped in blue plastic foil) ervery day. Before use kneading) the butter has to come to 10- 15 °C. Once a week we received a truck of butter (temperature at delivery 4°C). Part of the delivery will be transferred to a room with 15°C for temperature adjustment, what takes some days (5 - 8 days). Is this still storage in the legal sense or conditioning?
What is the standard shelf life of butter a 4-6°C, what at 9-10°C in your country? Do you have heard about 2y shelf life at these temperatures?
What are the most important microbial risks? For me it is the growth of moulds, but from the auditor's point of view it is bacterial growth and toxin production (high water activity, 18% of water) depending e.g. on droplet size. He uses a microbial modeling to calculate the shelf life at 10°C and 15°.
I couldn't find any software which allows these kind of calculations for butter as substrate, only with lab media.
Thanks in advance for your input