Hello,
I'm mfg products that are low acid, cooking and rapidly chilling to under 40F in blast freezer and cooling bath. I cannot find a guidance on hold temp and fill temp as these products are not considered acidified.
Does anyone have this figured out? We have shelf life testing and validated studies for all products, I just wanted to see if this information was published somewhere that I can make an official refence.
Thanks, for your help,