Grade - MIFSQN
Posted 25 November 2020 - 02:31 PM
In the US the primary required training / food safety program for retorted products in Better Process Control School. You can find online courses through a number of sources (mostly universities) by searching for Better Process Control School online. It does cover physical and chemical hazards but the majority of the course if relating to types of retorts and requirements for each of them. You MUST have someone of staff who has completed BPCS on staff to review and approve your thermal process. You are also required to get the parameters for your thermal process from a "process authority" typically an expert in thermal processing and heat penetration also available from any number of universities or private companies.
Edited by Ken Bookmyer, 25 November 2020 - 02:40 PM.
Grade - Active
Posted 16 December 2020 - 04:07 AM
I also have the same question regarding the retort processing for meat pouched products and how to define the CCPs... I was self-learning the Retort and found some processes using chlorinated water as the post processing treatment, but I am not sure if this chlorinated water bath would be need for pouch product....
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