Storage temperature of pasteurized milk
Hi,
Are there any regulations regarding the storage temperature of pasteurized milk?
Is it the FOB's responsibilty to determine the optimal storage temperature interval for a food product?
Our labels state a storage temp of max. +4°C, but we want to change it to +7°C or +8°C, but we want to make sure this change is compliant to current regulations.
Thank you!
From CFIA (and I wouldn't store it any warmer)
Finished product storage
Finished product needs to be stored and handled under conditions to prevent deterioration (for example, spoilage) and damage (for example, control of stacking heights and forklift damage).
- Protect products that are stored at ambient temperatures against external agents and contamination, such as direct sun, excessive heating, moisture, external contaminants, and rapid temperature changes which could adversely affect the integrity of the product container or the safety or suitability of the product
- Store finished products that require refrigeration at 4°C or less
- Store frozen products at a temperature that does not permit thawing
- Monitor storage room temperatures
- Store humidity sensitive materials under appropriate conditions
- Rotate stock to prevent deterioration that could present a health hazard
Your country may have different standards. 4 C is the most accepted storage temp. The problem with increasing the storage temperature is spoilage.
Have you evaluated your products at 7-8 C for the duration of the shelf life +days? If you do this for any length, of time I think you will find that the 7-8 c is probably a poor idea. been there.
What do you gain by changing the label? i dont see the benefit.
Well hmm.
Obviously the United States Grade A Pasteurized Milk Ordinance doesn't help, but here <45°F (<7°C) is required so... have fun with that information :hypocrite:
Your country may have different standards. 4 C is the most accepted storage temp. The problem with increasing the storage temperature is spoilage.
Have you evaluated your products at 7-8 C for the duration of the shelf life +days? If you do this for any length, of time I think you will find that the 7-8 c is probably a poor idea. been there.
What do you gain by changing the label? i dont see the benefit.
Some clients are changing the temps of the refrigerators in the stores to +8C. If authorities will check our current labels that state max. +4C, the store will be fined. Thus they are now refusing to buy our milk because they want to avoid any issues with the authorities.
Some clients are changing the temps of the refrigerators in the stores to +8C. If authorities will check our current labels that state max. +4C, the store will be fined. Thus they are now refusing to buy our milk because they want to avoid any issues with the authorities.
Who's on the hook for the reduction in shelf life? When customers starting bringing the spoiled milk back? If you say 4 or less, the store should be on the hook
Well hmm.
Obviously the United States Grade A Pasteurized Milk Ordinance doesn't help, but here <45°F (<7°C) is required so... have fun with that information :hypocrite:
Which is odd as outside of the PMO the fda preaches the 40-140 danger zone. Never really understood that.
Which is odd as outside of the PMO the fda preaches the 40-140 danger zone. Never really understood that.
Federal vs state regulations vs consumer recommendations. Recommendations go by the audience and risk.
Federal: QC Managers, dedicated food safety departments, corporate teams: the pasteurized milk ordinance rules. Federal - prove with validation studies, verification, GFSI audits, yearly training requirements, USDA inspectors daily on site and a ton of etc.
Risk and people if an issue: could be millions depending the plant
State Food Code: one or 2 individuals who have ServSafe training (not required by all states). Temperature 40-140. Food code: specific rules you must follow. Paperwork - temperatures and cleaning records. Yearly food inspection. Maybe a corporate audit as well.
Risk and people: depends on the size of the business
Consumers: Make it as simple as possible to understand. 40-140 is easy to remember.
The state food code and consumers - if they mess up and don't follow the 40-140 - 'wiggle' room depending on the temperature that won't get people sick.
At the federal plant I'm at - we have our parameters more tight than the regulations. (38 F cooler temperature max instead of 40 F, cook temperatures higher by a few degrees).
Our cooking instructions - hamburger beef patties - 155 F is safe. We say 160 F on the package.