Food Supplier HACCP: Product Cook – Non-Fat-Based Products Process Checklist

If the required holding time is instantaneous (0.5 sec or less), then the temperature sensor can be located after the last heating section of the heat exchanger. Product must reach a minimum instantaneous temperature of 175°C (79,5°C). Equivalent time /temperature parameters can be calculated using a z= 11.3 °F (6.3°C) and a time of 0.5 seconds. Flow rate shall be recorded continuously to a permanent record, such as a chart or a digital recording device, or pump setting is recorded once per shift and after speed changes or the pump seal integrity (sealed by authority or plant) is recorded daily or it is technically not possible to exceed the time requirements (this must be documented as part of the plant HACCP Plan) The Food Supplier HACCP: Product Cook – Non-Fat-Based Products Process Checklist mobile app allows you to replace your paper checklist with a handheld device. The mobile form includes fields to document items such as critical control point ID, hazard, critical limit, temperature (processes withholding tube) and continuous and batch cookers temperature. 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.