Summary
Cooked, partially cooked or “heat treated” meat and poultry products must be stabilized by cooling to prevent the growth of spore-forming bacteria. Best stabilization guidelines, FSIS Appendix B, require “that cooling be continuous through the given time/temperature control points”. But, how many or how few plant chilling devices can demonstrate control points being reached reliably so that random sampling of production lots can never challenge a plant’s validated processes?
This white paper explores the Critical Elements of Blast Chill Cell Design and Marlen’s approach.
