Hello from a food processing engineer and consultant
Started by Paul keida, Sep 16 2016 02:46 PM
i am a food processing engineer and consultant advising entrepreneurs on new product filings
Will AI improve or damage food safety in the next 5 years?
What’s the hardest part of building a strong food safety culture?
Organic or wholesome foods vs regular food at supermarkets
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
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:welcome:
:welcome:
giu,
i need help determining the f value (s) for a dressing with ph of 3.0 , processed at 195 F for 10 minutes , then cooled to 180F and hot packed / inverted
also a salsa, with a higher ph of 4.2 processed at 195F for 10 minutes
who can help me ??
thanks
Hi Paul, you already started a separate topic with that question. I'm sure you'll get an answer in due course, bearing in mind it is Friday afternoon.
In the meantime welcome to the IFSQN.
:welcome:
Regards,
Simom
sorry, i'm in baking and confectionery so cant help :uhm:
Hi Paul,
Were you able to understand the reply in yr duplicate thread ?
Will AI improve or damage food safety in the next 5 years?
What’s the hardest part of building a strong food safety culture?
Organic or wholesome foods vs regular food at supermarkets
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
Applicability of SQF 11.6.2 to a Non-Food Refrigerated Hazardous Ingredient
Prerequisite Programmes for Food Safety
Prerequisite Programmes for Food Safety