Validation studies - potatoes and pasta
Started by kfromNE, Nov 26 2019 05:34 PM
I'm looking for validation studies for cooking pasta and potatoes. We use Lyco cookers to cook/chill our pastas and potatoes.
Thanks in advance.
Process validation of CCP's - What should the frequency be?
Shelf life validation for ambient stable sauces
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
Supervising vs Unsupervised Allergen Cleaning Validation
Do You Need an Allergen Validation Plan if You Only Produce Nut-Based Foods?
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GMA has some great reports on pasta. Potato is going to depend greatly on what you're cooking. Whole potatoes? Sliced? Fries?
1 Thank
GMA has some great reports on pasta. Potato is going to depend greatly on what you're cooking. Whole potatoes? Sliced? Fries?
They are mainly sliced then used to make potato salad.
Process validation of CCP's - What should the frequency be?
Shelf life validation for ambient stable sauces
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
Supervising vs Unsupervised Allergen Cleaning Validation
Do You Need an Allergen Validation Plan if You Only Produce Nut-Based Foods?
Switching Between Tree Nuts: Is New Allergen Validation Needed?
Allergen risk assessment and validation for allergen transfer to uniforms
Shelf life validation for the fermented batter
In-House Gluten Testing – Do COA Results Require Validation?
Cleaning validation procedure