When to take tuna pouch internal temperature?
we are processing tuna in pouch. our processing area was airconditioned. After sealing, the pouch tuna is then pressed to its desired thickness and piled outside the processing near the retort area which is hot.
We get pouch IT just the same with can tuna which is the first sealed.
situation:
During the 3rd party audit of our factory, the auditor said that we should get the pouch I.T. (internal temp) from the last pouch sealed because it was exposed to colder temp. prior sealing.
question:
1. Where can we get proper, correct pouch IT , first sealed or last sealed?
thanks!
Added: The above procedure would be considered more significantly if T-t of sealing process are not validated or fully controlled.
Dear javy,
I don't have any direct experience of pouch systems but it sounds like your finished product may be of rather uncertain sterility.. i deduce you are not (locally) obliged to have any official approval for yr process conditions unlike most canning procedures.
.
I suggest you get some expert process advice, maybe from the retort pouch manufacturer, since IMEX of canning this is usually a reliable source of information.
Rgds / Charles.C
I have experience in tuna pouch company.
In the past, there was no air conditioner in all area, so the coldest pouch is first sealed.
Now our processing condition is the same as your factory. So the coldest pouch is changed to last sealed, that base on results of temperaure from our checking with many samples(and also many days).
During second party and third party audit (USFDA as well) we show the data to support that why we take the last sealed pouch for IT. checking.
You should have data to support your decision.
Regards,
Agreed to HUTO. You should have data to support your decision.
we seek advice from the expert and they say that we should consider the worst case scenario in our tuna pouch processing.
as of now, we conducting an experiment.
thanks for your support.