1.Indicating thermometers shall be mercury actuated, direct reading type, scaled to a
minimum of 0.625 of an inch, with a span of not less than 25 F. The span must include
the pasteurization temperature (plus or minus 5° F) and be graduated in 1° F and
accurate to within 0.5°F.
2.The sensing bulb of the indicating (official) thermometer must be designed to extend
fully into the product during pasteurization.
3.An approved air space must be provided that is graduated in 2-degree maximum
increments and accurate to pus or minus 1°F. The bottom of the bulb chamber must
not be less than 2 inches or more than 3.5 inches below the underside of the top
enclosure or cover. The bottom of the bulb must never be less than 1 inch from the top
surface of the product during pasteurization.
4.The vat must be equipped with a recording thermometer graduated in 1°F increments
between140° and 155°F. The chart must be graduated in time scale divisions of not
more than 10 minutes for a maximum record of twelve hours and designed for the
recorder used.
5.On vats used solely for pasteurization at temperatures above 160°F, the recording
chart may be graduated in 2°F within a 150° to 170°F range. The chart for this type of
vat may be graduated in 15 minutes for a maximum of 24 hours.
6. Review the recording charts for the following information: (PMO, Part II, Section 7,
item 16p(E)(1)(b)).
1. Date
2. Chart # if more than one used during a product day
3. Name or number of pasteurization unit
4. Cut-in and cut-out temperature recorded at the beginning of the run,
with a reference mark
5. Indicating thermometer temperature at a given time or reference
point as indicated on chart
6. Position of FDD (Forward Flow or Diverted Flow) recorded by
mechanical "event" pen on the thermal limit controller
7. Amount and identification of each product noted on the chart
8. Record of and reason for each unusual occurrence if any
9. Signature or initials of operator
10. Name of plant
11. Record of Quality Control
9/25/2018
33
To Next Page
Loading...