Validation for jam cooking conditions
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 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 -
canning operations.pdf 640.93KB 36 downloads
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
Hi,
Can see this is an old post and I am slightly off topic here.
How can I go about working out what the best time and temp is for: A fruit filling packed into a bucket (stored refrigerated with pH <3).
Arguably this does not require full sterilisation as it will not need to be shelf stable. But still needs to be safe for consumption and no chance for mould growth during the shelf life.
We do not want to fill hotter than 80degrees as the buckets become very flexible.
Why did you say "Arguably this does not require full sterilisation as it will not need to be shelf stable." The bigger the package, the more likely it is required to be shelf stable or shelf life will run out when the package is not empty.
You said: "But still needs to be safe for consumption and no chance for mould growth during the shelf life.
We do not want to fill hotter than 80degrees as the buckets become very flexible. "
How long is your cooling step?
Why are you using these flexible buckets? I would look for more thermo-stable buckets if I were in your position.