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[AZC022276]

Hi All,
I’m currently working in a company that bags jams and tomato soups via Cryovac (vacuum sealed bags). Products have pH below 4.00.
Product is cooling down below 80F and sent to a cooler room.
I would like to know if there are some guidelines for acid foods that support that product can be chilled below 80F or held at this temperature.

Thanks,
Alzeta

[kingstudruler1]

Its impossible to know without knowledge of the entire product /  process.  Do you have / need a scheduled process from a process authority?  Or are your products exempt?

 

If the product requires refridgeration "cooler room?" / not shelf stable, holding the product at 80 f would be a bad idea IMO.