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?
Where can I find the Z and D values for E. coli O157 in apple juice during pasteurization at temperatures between 71 and 75°C?
Validation of pasteurization process
Ice cream mix pasteurization failure corrective action
Changing from Hot Fill to Tunnel Pasteurization
Pasteurization Procedure for Tom Yum Paste
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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.
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
Where can I find the Z and D values for E. coli O157 in apple juice during pasteurization at temperatures between 71 and 75°C?
Validation of pasteurization process
Ice cream mix pasteurization failure corrective action
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