Hi,
I have a couple of questions that I would really like some advice on. I think I know the answers but would really appreciate some validation.
The products are three different types of flavoured cooked rice, the flavouring is the same on all three types (Basmati, Long Grain & Jasmine) vacuum packed for either direct consumption or further reheating by the consumer. It has various spices (fresh and ground) and chopped onion also.
This sets off alarm bells in many ways for me. I queried the cooling methodology as the boiled product was allowed to cool at room temperature before being vacuumed packed into pouches. I was told that the preservatives added would eliminate the microbes, but the Potassium Sorbate used is a fungicide, and while it does lower the pH of the product, Clostridium botulinum can withstand acidic environments. Am I correct in thinking this is not a good enough control measure? Given that the product is vacuum packed and in the absence of oxygen.
This products are to be sold as ambient products not chilled, my previous knowledge tells me that the quicker a product can be cooled to below the danger zone temps the better (before packaging) .. would this be the case for rice sold as ambient and not chilled? I feel that it should be but am meeting with objection when I've stated this. I'm conscious of the spore forming Bacillus cereus and the need to cool quickly and be cautious about reheating. Am I being too pedantic?
Kind Regards & Thanks