Guidelines for rework of mozzarella and part skim cheese needed
Started by maryr, May 09 2012 03:48 PM
Hello, I work at a cheese factory making mozzarella and part skim cheese. What is the maximum percentage of rework that can be used in a vat? Can fresh mozzarella rework be used in a part skim vat if the expiration dates are different? I say no. How old can rework be from a safety and quality standpoint? What if it is frozen? Thank you so much for your time.
Cooling guidelines for Acid Foods
Are there any food safety standards or guidelines for Freeze Dried Fruits and Vegetables?
Guidelines for Corrective and Preventive Actions for Carcass Core Temperature CCP in Chicken Processing
Mycotoxin Guidelines
Humidity guidelines for powder blending operation.
[Ad]
General rework percentage that I've worked with on other foods is around 10%.
Generally fresh mozz is made from whole milk, correct? I'd be careful with that just because your label declarations could get tricky, and the issue you mentioned with expiration dates. Our fresh mozz is 60 days, low moisture is around 120 days. ???
Expiration dates are really more of a quality issue, not safety. Especially if your product is pasteurized.
Generally fresh mozz is made from whole milk, correct? I'd be careful with that just because your label declarations could get tricky, and the issue you mentioned with expiration dates. Our fresh mozz is 60 days, low moisture is around 120 days. ???
Expiration dates are really more of a quality issue, not safety. Especially if your product is pasteurized.
Cooling guidelines for Acid Foods
Are there any food safety standards or guidelines for Freeze Dried Fruits and Vegetables?
Guidelines for Corrective and Preventive Actions for Carcass Core Temperature CCP in Chicken Processing
Mycotoxin Guidelines
Humidity guidelines for powder blending operation.
Micro. Guidelines for Food Contact Surfaces
SQF and FDA guidelines for labeling
Microbial Guidelines for RTD Cold Brew Tea
Open textbook: Comparisons of Codex Guidelines on Nutrition Labelling with Relevant Regulations of Taiwan and the United States
Does anyone have a definition for product rework according to USDA guidelines?