Thank you Charles, the product is hot filled at >80 degrees bags and heat sealed. Shelf life is 35 days.
Hi Rachu,
Thks yr response.
This area not my particular expertise but it seems to offer various sequential operations.
I deduce yr filling/sealing/cooling Procedure creates a vacuum during cooling hence the necessity to subsequently handle any residual spores of non-proteolytic C.botulinum.
Just to note that the link noted in Post 14 might not be exactly aligned to above sequence. Globally a large array of cooling "rules" exist based on diverse theoretical logics. Operational data may additionally vary with food type as illustrated in this US example -
Food Types - Cooling rates.PNG 137.03KB
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Best Food Cooling Practices in US Restaurants.pdf 1.13MB
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I also note that yr (extended) shelf life has some implications from a chilled vac.pack POV.
