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Validation for jam cooking conditions

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#1 d guy

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Posted 02 January 2021 - 02:07 AM

Hi everyone,

\i am reviewing my HACCP plan and i am not happy with my microbiology validation.

I am cooking my jam to 94C, cool it to 75C and fill jars.

very standard procedure.

Can someone link me to a good literature link that cam be used as validation.

Thanks a lot,

D guy



#2 Charles.C

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Posted 03 January 2021 - 11:31 AM

Hi everyone,

\i am reviewing my HACCP plan and i am not happy with my microbiology validation.

I am cooking my jam to 94C, cool it to 75C and fill jars.

very standard procedure.

Can someone link me to a good literature link that cam be used as validation.

Thanks a lot,

D guy

 

Hi d guy,

 

Not too sure about the "standard" ?.

 

Depends on pH etc, etc. eg -

 

Attached File  canning operations.pdf   640.93KB   12 downloads


Kind Regards,

 

Charles.C


#3 Scampi

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Posted 04 January 2021 - 01:22 PM

and why are you not filling at 94??  you need to hot fill (as hot as possible)  of the top of my head 75 seems way to cool to allow for a proper seal---no seal = non shelf stable

 

https://www2.gov.bc....apricot_jam.pdf

 

https://cdn-easthert...ms_and_oils.pdf


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