2 replies to this topic

[Kritika]

Hi IFSQN members, 

 

We need to dilute some room-temperature sauce with filtered water available at the factory. The diluted sauce will then be used for a product undergoing sous vide cooking. 

 

What are the food safety risks associated with this process, and what risk assessments do we need to have in place?

[kconf]

Hi Kritika,

Please tell us a little more about your process. Where does the sauce come from? What happens after adding? 

[G M]

 

Hi IFSQN members, 

 

We need to dilute some room-temperature sauce with filtered water available at the factory. The diluted sauce will then be used for a product undergoing sous vide cooking. 

 

What are the food safety risks associated with this process, and what risk assessments do we need to have in place?

 

 

Some details on the origin and chemistry of the sauce would be helpful.  Is it a purchased ingredient that comes with some guarantees?  Is it RTE?  High/Low acid, or water activity?

 

What happens after the sauce is added to the intermediate product?  How much time passes before thermal processing (lethality)?