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HACCP, Shelf Life for Hummus

manufacturing quality assurance quality control

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#1 rohan kamble

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Posted 29 March 2016 - 06:07 AM

Hi Guys

 

I am a Food Technologist graduated from The Manchester Metropolitan University. I am presently working in India for a Food Manufacturer.

 

We are working on setting up a new factory which can produce Hummus. The aim is to Achieve SL of 6 weeks in MAP and storing the product < 5 Deg throughout its Shelf life.

 

The Product is ALL NATURAL as we cannot add any additives. We are finding it difficult initially to achieve a SL of more than 8 day.

 

If someone can guide me how it can be achievable would be great to learn and introduce HUMMUS in India.

 

Thanks

Rohan



#2 Dr.Khan

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    AM available as consultant in Quality Assurance, Product & process development/ optimisation, staff training and trouble shooting in complex manufacturing Environment

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Posted 29 March 2016 - 12:04 PM

Hi Rohan

 

Please visit the following link

 

http://www.food.gov....vacpacguide.pdf

 

it will hopefully answer all the questions you have in regard to shelf life of HUMUS type of product in MAP

 

Kind regards

Dr. Humaid Khan

MD

Halal International Services

Australia



#3 JennyT

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Posted 05 April 2016 - 07:50 PM

Hi Rohan,

 

Something I learnt that was absolutely key to producing hummus was making sure you cooled down the product before packing. The milling/grinding of the chickpeas creates so much heat that you really have to have a system in place to remove that heat. We used to pipe it around the building to get the temperature to come down before packing. Once it is packed, you will be hard pressed to get the temperature down in a regular storage cooler. Just something to consider.

 

Good luck,

JennyT







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