What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Help with Process Development for Dressings, Sauce, Dips Plant

Started by , Mar 13 2024 07:46 PM
1 Reply

Hello, 

 

Is there an expert that can help consult for process development for a dressings plant, process includes 350 gallon tanks and inline shear mixers. Facility for 30,000 sft with cold room to process and hot kitchen with cooked and chilled products.

 

Looking for a professional with experience in cold and hot fill production to help design process and CIP. 

 

 

 

Thanks, 

Share this Topic
Topics you might be interested in
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant) FDA process filing rejected for acidified mustard: what “microbial reduction” detail is missing? FSSC certification without a plant site: certifying a company using only co-packers How much do you think about your own development? CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
[Ad]

Hello, 

 

Is there an expert that can help consult for process development for a dressings plant, process includes 350 gallon tanks and inline shear mixers. Facility for 30,000 sft with cold room to process and hot kitchen with cooked and chilled products.

 

Looking for a professional with experience in cold and hot fill production to help design process and CIP. 

 

 

 

Thanks, 

 

I can help.  Do you have an email I can send to?  


Similar Discussion Topics
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant) FDA process filing rejected for acidified mustard: what “microbial reduction” detail is missing? FSSC certification without a plant site: certifying a company using only co-packers How much do you think about your own development? CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step. BRCGS 3.5.4 - Outsourced Process Management Can antioxidant D-isoascorbic acid sodium or ethylenediaminetetraacetic acid disodium be added to tomato sauce exported to Saudi Arabia? How to Preserve Sesame Sauce Without Burning During Pasteurization (pH 4.5) SQF: Why Environmental Monitoring Is a Pet Food Plant's Early-Warning System Manufacturing Process Control