New to this site. Working on a product taking Cheese sauce through a kill step of 170 F, dwell 2 minutes and then through a critical cool from 135 F to 70 F in T< 2 hours and 70 to 41 in T< 4 hours.
We will be filling 4 lb 10" lay flat Cook and Serve bags with frozen IQF pasta and topping off with cheese sauce. The mix drops to almost 70 deg after sealing the bag. We drive down the rest of the curve by stacking bags on carts and placing in our walk in freezers.
We have trialed the process and the CCP are the kill at the kettle and adherence to the time limits along the cooling curve. Could anyone guide me on who is the governing body given that this is a frozen food with reheat requirements.
Do I need to submit the process to a Process Authority for review or simply demonstrate that my process is meeting FDA guidelines. Can someone direct me through the steps?
Does anyone have information on freezing points of cheese?