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.
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
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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.
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
Drying Process Validation
Dehydration kill step validation
Importance of transport cleaning validation and verification