Fruits & Vegetables Chiller Critical Limits Validation
Started by Sparkle27, Apr 06 2018 03:10 AM
Hello! This is my first time posting.
I am currently working for an airline catering (HACCP). We have a specialise chiller for fruits and vegetables.
We store a mixed combination of tropical fruits at temperature 5-10 deg C.
Where can i get reference to validate that this range of temperature at 5-10 deg C is correct to prevent fruit/veg injury and sensitivity to ethylene.
Regards,
Pei
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Are there any food safety standards or guidelines for Freeze Dried Fruits and Vegetables?
Is cool storage of fruits and vegetables before Pasteurization a CCP?
Fruits and Vegetable Wastage Control
Recommendations for Quality Check Points in Fruits and Vegetables
[Ad]
Hi Peiying27
:welcome:
Welcome to the IFSQN forums.
You could use the USDA guidelines https://www.fsis.usd...ng-out/ct_index so less than 40 degrees Fahrenheit.
I'm not sure if sensitivity to ethylene is something you will find validation information on and if you are not storing below 40F, you may have to justify times and temperatures for storage of cut fruit based on shelf life trials.
Kind regards,
Tony
1 Thank
nice points
Also found this in the web to help validate the range of fruits and vegetables to justify
http://chemung.cce.c...-vegetables.pdf
Pei
3 Thanks
Thank you Pei,
Although interesting it is for whole fruits & vegetables in long term storage rather than prepared cut fruits which clearly is a different kettle of fish.
Kind regards,
Tony
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Are there any food safety standards or guidelines for Freeze Dried Fruits and Vegetables?
Is cool storage of fruits and vegetables before Pasteurization a CCP?
Fruits and Vegetable Wastage Control
Recommendations for Quality Check Points in Fruits and Vegetables
Any emerging risks and/or new scientific developments associated with fresh fruits and vegetables globally?
AOAC Reference Standards for Drying of Dried Fruits
Identifying worms inside fruits and vegetables salad
Yeast and Mold Limits of Dried Fruits/Tomatoes
FSMA Preventive Requirements for Fruits ?