Hello,
I currently started work at a pasta making facility, (I only have experience with sauce so this is a little new to me). They currently make ravioli, gnocci, perogies, etc. This is all freshly made and then frozen for distribution, with cooking instructions on the labels. Fillings for the pasta and the pasta are made concurrent and filled immediately then going directly into the freezer. I noticed that they temp the ravioli fillings after the ingredients are blended. The fillings do not contain meat or seafood and all eggs used are pasteurized. However, they do not temp the dough. When I asked for a reasoning, no one was quite sure it was just something they started doing years ago but don't remember why. My question is do the fillings and the pasta need to be temperature monitored? My thought would be to do a risk assessment to prove the products are made and put in the freezer in under 4 hours, they have never determined how long it take for the temperature of the product to drop in the freezer but we are monitoring that today. Thanks! Sorry if this a common sense question, pasta is just not something I am familiar with.