Assurance of Holding Periods
1. Vats must be operated so that every particle of milk is held for at least 30 minutes at
or above the minimum required temperature for the specific product processed.
2. When the milk product is heated to pasteurization temperature in the vat and is
partially cooled in the vat before opening the outlet valve, the recorder chart must
show at least 30 minutes at or above the minimum pasteurization temperature.
3. When the milk product is preheated to pasteurization temperature prior to entering
the vat, the recorder chart must show a holding time of 30 minutes plus the filling
time of the vat from the level of the recorder bulb sensor to the maximum level of
normal operation.
4. When cooling is begun after the outlet valve is opened or is done entirely outside the
vat, the chart must show a holding time of 30 minutes plus the time necessary to
empty the vat to the level of the recording thermometer bulb.
5. The operator must indicate filling and/or emptying times on the chart by inscribing
the start and end of the official 30 minute holding time.
6. Vat pasteurization charts must clearly show the four identifying holes (marks) which
verify the chart has not been rotated or manually turned to give a false time line
accuracy.
9/25/2018
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