Food Supplier HACCP: Pasteurization - Batch Process Checklist
Batch pasteurizers shall be so operated that every particle of milk or milk product will be held at not less than 145°F (63°C) continuously for at least 30 minutes.
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Equivalent time/temperature parameters may be calculated using z=11.3°F (6.3°C). Lowest applicable temperature is 63oC/145oF. If the fat content of the milk product is > 10%, or if it contains added sweeteners, the temperature shall be increased to 150°F (66°C) for a 30 minute hold time. For eggnog, and ice cream mix, the temperature shall be increased to 155°F (69°C) for a 30 minute hold time. The Food Supplier HACCP: Pasteurization - Batch Process Checklist mobile app allows you to replace your paper checklist with an Android, iPhone, tablet or Windows desktop computer. The mobile form includes fields to document items such as critical control point ID, hazard, critical limit, monitoring activity/frequency and captures signatures. Once the mobile app is filled out a secure PDF is generated. The PDF is easy to share, and a copy is stored in your account for your food manufacturing records. You can also use the App Builder to personalize and customize this mobile form.
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