Jump to content

  • Quick Navigation
Photo

Validation studies - potatoes and pasta

Share this

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

kfromNE

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,052 posts
  • 292 thanks
304
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 26 November 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.



FurFarmandFork

    Food Safety Consultant, Production Supervisor

  • IFSQN Fellow
  • 1,264 posts
  • 590 thanks
206
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Oregon, USA

Posted 26 November 2019 - 11:58 PM

GMA has some great reports on pasta. Potato is going to depend greatly on what you're cooking. Whole potatoes? Sliced? Fries?


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.

Thanked by 1 Member:

kfromNE

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,052 posts
  • 292 thanks
304
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 27 November 2019 - 01:43 PM

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.





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users