VAT PASTEURIZATION – CRITICAL CONTROL POINTS
1. Time and temperature requirements
2. No temperature abuse
3. Covers in place during operation
4. Vat construction within compliance
5. Agitation during operation
6. No ingredients added after pasteurization
7. Product protected after pasteurization
INDICATING AND RECORDING THERMOMETERS
VAT PASTEURIZER THERMOMETER CRITERIA
PASTEURIZATION GREATER THAN 160°F
9/25/2018
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