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Time / temp controls for hot filled sauces in laminated pouches

temperature control HACCP

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#1 iarg1303


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Posted 05 January 2018 - 06:13 PM


I am working in a new project of pasta sauces (pH <4.5) to be packed in laminated pouches, and I am looking for references on temperature controls for hot filling.

Is there some literature that you can recommend? US regulations available?

I am interested to learn more about the time / temp controls to be implemented


Thank you



#2 FurFarmandFork


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Posted 05 January 2018 - 06:40 PM

If you're looking to sell in US you will need to get a process authority involved to help you file and validate the process. I recommend Covance.


FDA talks about hot filling in the seafood HACCP guidance


Recontamination between cooking and reduced oxygen packaging in continuous filling systems, where the product is packaged directly from the kettle, can be controlled by hot filling at temperatures at or above 185°F (85°C).


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