4 replies to this topic

[Rudra]

Dear all,

I am new to chill products and wish to have your help in order to carry my hazards analysis for the production of fresh noodles. The process flow is as follows:

Purchasing of raw materials (wheat flour, vegetable oil, acidity regulator, salt)  & packaging(plastic bags) - Reception & Storage - Sieving of flour - mixing (with water, salt and acidity regulator) - dough rolling - slitting - boiling (temp: 100deg Celsius) - spraying of oil-  Cooling (fan) - Cutting -  manual sorting - weighing - packing - metal detector - storage (chill room at 8deg Celsius max) - delivery (lorry temp 8deg Celsius max).

shelf life proposed by management is 7 days

Following questions please:

- How to control chill room and validate the temperature

- Shelf life validation

- Which microbes to test in final products

- Any codex norms for fresh noodles / similar products?

- any other points to consider while doing my risk assessment?

 

thanks & kind regards,

Shakti 

[kingstudruler1]

I'm not sure what you mean to control chill room and validate temperature.  however, 8 degrees seems high.   

 

shelf life - you would have to do production trials and evaluate product (organoleptic, chemical micro, etc)  to determine shelf life.  Shelf life trials should then be on going.   

 

micros (pathogenic) of concern are listed in the attachment.   

 

The attached document will cover the risks they would expect you to evaluate in the USA.   search the doc for "pasta"  and see the comments for refrigerated storage. 

 

https://www.fda.gov/.../99581/download

 

I have some gamer friends from Mauritius.  If you run into sarvesh and ritesh tell them hi.    lol

[Brendan Triplett]

Controlling time and temperature are a huge part of the process.  I would place temp recorders in each room so that you can get measurements.  Ensure that the room is sealed and insulated. Validate the temperature by measuring against a standardized and calibrated thermometer.  Record the results of your tests and keep record on how often they are calibrated or tested against the standard.

 

Cheers!

[Rudra]

Hi Kingstudruler,

Many thanks for this document.

Shall consider the points you proposed. In Mauritius there are many guys called Sarvesh and Ritesh Lol.

thanks

 

 

[Charles.C]

Hi Rudra,

 

I suggest you also do a brief search for "noodles" on this Forum. I can recall several threads concerning aspects of Production of this item.