Is pasteurization always a CCP?
Started by Nyabondo Okil, Apr 19 2024 09:46 AM
Is pasteurization always a CCP? One team member argued that it is not since it is just a log reduction?
Changing from Hot Fill to Tunnel Pasteurization
Pasteurization Procedure for Tom Yum Paste
Pasteurization values equivalent to sterillization at 121oC for 3 mins
CCP Validation - Pasteurization temperature
Is cool storage of fruits and vegetables before Pasteurization a CCP?
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It is always a CCP, cause if you don't correctly pasteurize to temp and time, bacteria can still be present.
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CCP Definition
A critical control point is any step in which hazards can be prevented, eliminated or reduced to acceptable levels.
You're colleague needs to go back to school
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Changing from Hot Fill to Tunnel Pasteurization
Pasteurization Procedure for Tom Yum Paste
Pasteurization values equivalent to sterillization at 121oC for 3 mins
CCP Validation - Pasteurization temperature
Is cool storage of fruits and vegetables before Pasteurization a CCP?
Hot Fill vs. Tunnel Pasteurization
Pasteurization parameters for non-dairy whipping cream
Validation of pasteurization in vegetable soups
Pasteurization Validation of non-dairy products
Validating the removal of CCP Pasteurization