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Food safety for rice pudding product


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#1 ndri.singh

ndri.singh

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Posted 16 September 2020 - 05:00 AM

Hi All,

 

Can you please explain to me food safety barrier for manufacturing of rice pudding by tubular steam cooker. 

 

Target bacteria species.

Heat treatment ( Time/temp)

Filling temperature

Cooling temperature

 

How long can we store product into tank after heat treatment at 80 C.

What is cooling temperature required after filling and packaging?

 

What hazard involved if  cooling process takes more time?

 

Regards

 

 

 






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