Cooling guidelines for Acid Foods
Started by AZC022276, Aug 11 2024 03:46 AM
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
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
Frozen meals - cooling requirements
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
For temperature cooling does the time limit of 2-hour start when the temperature is at 135 °F for the sauce?
Sauce cooling
Product cooling (RTE) in an ingredient storage area
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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.
Frozen meals - cooling requirements
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
For temperature cooling does the time limit of 2-hour start when the temperature is at 135 °F for the sauce?
Sauce cooling
Product cooling (RTE) in an ingredient storage area
Allergen segregation during cooling ?
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