RTE Ambient Temperature Product
Hi everyone. Please could you help me with the following query? If a starch product is cooked then goes through a filling and clipping process like a sausage but has preservatives to enable it to be stored at ambient temperature, must the post filling process be drop temperature controlled?
Depends on what the filling temperature is
The temperature is cooked to 90 degrees celsius then it is manually poured into a hopper that fills the artificial casings with the cooked starch.
Hi everyone. Please could you help me with the following query? If a starch product is cooked then goes through a filling and clipping process like a sausage but has preservatives to enable it to be stored at ambient temperature, must the post filling process be drop temperature controlled?
The usual reason for controlling cooling step is related to a potential hazard from spore-existing bacterial species which may survive the thermal treatment, eg Bacillus spp. So is this species or other analogous spore formers a significant hazard in yr product prior to heat treatment ?
The other item to ponder here is the QUALITY of the finished goods if not cooled prior to storage
If packed and palletized with an internal temp of say 30C, (which will not cool quickly once palletized) what does the product in the bottom cases look like when you open them?
Hi Charles,
Thank you for your reply. I will take that into consideration as it is already a processed product that arrives with a COA from an approved supplier.
The other item to ponder here is the QUALITY of the finished goods if not cooled prior to storage
If packed and palletized with an internal temp of say 30C, (which will not cool quickly once palletized) what does the product in the bottom cases look like when you open them?
Thank you Scampi for your reply. Good point!!!