Are there any OM experts out there that can help. We are having difficulty interpreting the OM guidelines. The company I work for make sauces. Some are concentrates which come out of the kettles at 110 degrees Celsius and continues to warm up for awhile, some come out of the kettle at 80-90 degrees Celsius and cool down they are packed between this temp and 64 degrees and the rest are passed through a heat exchanger and pumped at around 20 degrees Celsius. My colleague thinks that packaging tested to OM2 or OM3 is suitable but the way I interpret it would be nothing less that OM5 is suitable. We have no evidence of how long the sauces take to cool down. I have known pots of concentrates and bottles of sauce to be warm days later if packed into boxes straight away. It has also been suggested that as some of our sauces are low pH, low to no oil and contain no alcohol that OM testing would not apply to these products but that does not sit right with me. Can anybody offer any advice or point me in the right direction to OM guide lines for dummies please
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More