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.
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
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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.
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
Importance of transport cleaning validation and verification
Importance of transport cleaning validation and verification
Bactiscan as cleaning validation?