Jump to content

  • Quick Navigation
Photo
- - - - -

Process of RTH food


  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

Sparkle27

    Grade - AIFSQN

  • IFSQN Associate
  • 31 posts
  • 6 thanks
2
Neutral

  • Brunei
    Brunei

Posted 05 August 2022 - 02:40 AM

Hi, we are a company of making RTH lasagne/pasta. The sauce were delivered cooked/frozen. Pasta were cooked inhouse. So, our process involves 1) Thawing of the pasta sauce; 2) Cook pasta - kept chilled (0-4 deg C), 3) Dished the pasta (Chilled pasta sauce and pasta); 4) Kept Frozen ( -18 deg C).

 

My question is, the sauce has been defrosted once to allow dishing/portioning and kept frozen. Do I need to be worried with the process?

 

Thank you.



Scampi

    Fellow

  • IFSQN Fellow
  • 4,492 posts
  • 1242 thanks
990
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 05 August 2022 - 11:37 AM

Depends on the maximum temperature and for how long the sauce is at that temperature AND how rapid the final freezing stage is


Please stop referring to me as Sir/sirs





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users