Grade - Active
Posted 25 February 2024 - 11:38 AM
Dear All,
Our company is intentional in increasing the shelf life of our home made tom yum paste product, I would like to know what is the optimum procedure to execute this, and is it okay to use the laboratory autoclave to perform pasteurization of this product? Any recommendations is highly appreciated, thanks.
Christopher
SQFconsultant
Posted 25 February 2024 - 03:27 PM
HPP
All the Best,
All Rights Reserved,
Without Prejudice,
Glenn Oster.
Glenn Oster Consulting, LLC
Consulting on: SQF Food Safety System Development, Implementation & Certification
eConsultant Retainer | Internal Auditor Training | Corrective Action Avoidance | XRP & XLM
Vineyard Haven, Martha's Vineyard Island, Massachussetts
Republic of these United States (restored)
www.GlennOster.com | 774.563.6161 | glenn@glennoster.com
Grade - SIFSQN
Posted 26 February 2024 - 06:29 AM
Is the product preservative free?
Grade - MIFSQN
Posted 26 February 2024 - 08:44 AM
Dear Christopher,
Have you considered the operational constraints that you would face when you use a lab autoclave? Time and temperature factors?
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