Process of RTH food
Started by Sparkle27, Aug 05 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.
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Depends on the maximum temperature and for how long the sauce is at that temperature AND how rapid the final freezing stage is
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