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.
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant)
Metal Detector Validation, Verification, Calibration & Challenge
Magnet Validation
Validation study consumer cooking instructions for 5-log Listeria reduction (par-baked pizza)
Hot fill validation meat stews and sauces
[Ad]
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.
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant)
Metal Detector Validation, Verification, Calibration & Challenge
Magnet Validation
Validation study consumer cooking instructions for 5-log Listeria reduction (par-baked pizza)
Hot fill validation meat stews and sauces
Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
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