Food Supplier HACCP: High Moisture Material Holding Time/Temperature Prior To Heat Step Process Chec
Processes that do not meet the criteria of continuous must meet the model for material holding times and temperatures.
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When a process defined as continuous has an interruption, the model is applicable and the time and temperature of holding must be monitored, recorded, and verified that the limits of use have not been exceeded. The product that remains in the line (buildup) during normal operation can be exempt from the requirements of the model if the system is purged (i.e. using a pig/gopher for lines or a hot water flush for tanks and lines) to remove product build up every 24 hours. Less frequent cleaning is an option if the time/temperature conditions comply with the model. The Food Supplier HACCP: High Moisture Material Holding Time/Temperature Prior To Heat Step Process Checklist mobile app allows you to replace your paper checklist with a mobile device. The mobile form includes fields to document items such as critical control point ID, hazard, critical limit, temperature and continuous and batch temperatures. 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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