Food safety for rice pudding product
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
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
You need to collect more data for the questions you have posted ,
1. Target bacteria species- please refer to the regulatory authorities for specification .
2. Heat treatment ( Time/temp) - This cannot be answered without knowing the microbial load , you need to standardize based on the quality of material you are procuring . a fair starting point is 121 degrees for 20 minutes at 15 PSI . Check the product for sterility using enrichment method .
3. Filling temperature- I am assuming you mean the container filling temperature , please check the thermo stability of the container and change in product physical & chemical characteristics( pH , density , viscosity etc.. ) due to temp .
4. Cooling temperature - how is the product to be used and packed ?
5. How long can you store after heating at 80 degrees - No matter what , physical degradation starts over time. Please correlate the characteristics requirement of the product to the storage time .
Hazard ? Need more data to share an opinion .