Validation Study- Mashed Pot., Mac and Cheese, and Poultry Gravy
Product:
Mashed Potatoes, Macaroni & Cheese, Poultry Gravy
Controlling:
(Environmental Pathogens)- Salmonella spp., Listeria Monocytogenes, Clostridium Botulism
(Microbial Growth)- Coliforms, E. coli, Yeast & Mold
Packaging:
Polyurethane plastic bag or plastic tray w/ film
Current Practice:
Fill temp ≥ 160°F (no time)
Cooling ≤ 39°F within 4 hours
As I have taken on this position, we have no validation why we us the controls we use.
I am hoping to find scientific studies or FDA guidance to support and/or change to correct controls.
Thank you.
Product:
Mashed Potatoes, Macaroni & Cheese, Poultry Gravy
Controlling:
(Environmental Pathogens)- Salmonella spp., Listeria Monocytogenes, Clostridium Botulism
(Microbial Growth)- Coliforms, E. coli, Yeast & Mold
Packaging:
Polyurethane plastic bag or plastic tray w/ film
Current Practice:
Fill temp ≥ 160°F (no time)
Cooling ≤ 39°F within 4 hours
As I have taken on this position, we have no validation why we us the controls we use.
I am hoping to find scientific studies or FDA guidance to support and/or change to correct controls.
Thank you.
Hi LH,
Might help if you can provide a basic process flowchart, eg "Fill" refers to what ?
Mash & Mac
Mix Ingredients --> Heated Votator --> Fill Bags/Trays --> Metal Detection --> Spiral Chiller --> Pack
Gravy
Heated Mix --> Fill Bags/Trays --> Metal Detection --> Spiral Chiller --> Pack
Mash & Mac
Mix Ingredients --> Heated Votator --> Fill Bags/Trays --> Metal Detection --> Spiral Chiller --> Pack
Gravy
Heated Mix --> Fill Bags/Trays --> Metal Detection --> Spiral Chiller --> Pack
Hi LH,
Thks for info.
I presume the frozen (chilled ?) product is designed to be RTE. I also assume no vacuum/MAP packing (and particularly if "chilled").
The selection of the heating/temperature/time requires knowledge of the temperature distribution in the mix, the target pathogen and the desired microbial reduction (xD)
For example, in the UK system, a typical requirement is to choose L.monocytogenes as a reference/target micro. species since it is regarded as the most difficult species to kill amongst the usual pathogens present. Similarly 6D is typically chosen as the minimum microbial reduction for a (pasteurised) RTE output. The result is that the minimum lethality required (via the associated heating time/temperature) is obtained using 70degC (158degF) for 2 minutes as measured at the slowest heating point in the food.. This T/t pairing assumes a constant temperature, if not the case, it is necessary to acquire a temperature/time profile (at the slowest heating point) and use a little software (Excel) to calculate the achieved lethality (xD) and adjust if necessary.
An alternative solution is that 6D can also be achieved by obtaining an instantaneous temperature of 75degC (167 degF) at the slowest heating point.
However afaik, for meat, the USA typically uses Salmonella or pathogenic E.coli as the target pathogen which generates a different set of T/t requirements as listed on websites such as FDA/USDA for specific items, eg chicken, beef etc
I anticipate your heating system does utilise a finite time and probably a non-uniform temperature distribution ?
Offhand, I'm unsure what target pathogen is used in USA for cheese, macaroni etc. (my first guess is Salmonella). Other people here will probably know.
PS - I have previously experienced that the USA often mixes up the terms "chilled/frozen". Clarification is necessary, particularly with respect to "Cooling Time".
Another question - is your product considered RTE or Non-RTE. If non-RTE - do you have validated cooking instructions.
Label instructions: Keep refrigerated at 33-39ºF, Should be heated to 165°-180°F before serving, and maintained at this temperature.
Hi LH,
Please clarify -
(1) If final product(s) is vacuum or MAP pack ?
(2) if final product(s) are designated/classified RTE or ?
(3) If the answer to (2) is not RTE, please clarify the objectives of the heating steps in the flowcharts of Post 3.
Thks
(1) The product is neither vacuum or MAP pack.
(2) Product is considered RTE.