Hi...At the moment we are using a commercial high temp dishwasher to sterilize our bottles condiments. This does not meet our HACCP CCP. I know others who use a heat cabinet or holding oven as a low cost solution for sterilizing. The ovens heat to 180 - 190 degrees Fahrenheit. Our current HACCP plan calls for 200 degrees for 20 min. I was under the impression that 185 degrees for 10 min is sufficient. Would appreciate any answers on what temperatures and times are being used by others. Any guidance will be helpful. Thank you!
Edited by nidhitchaturvedi, 11 May 2022 - 11:22 PM.
