FOOD PROCESSING TECHNOLOGY
Time is money when sterilising and pasteurising food Temperature and pressure must be constantly monitored during the sterilisation and pasteurisation of food. Maryke Foulds asked Torsten Harms to explain how measuring values in the respective preservation processes are adhered to, and how the temperature can be uniformly distributed in corresponding systems.
A
ccording to the stipulations of the EU hygiene package, in particular directive (EC) no. 178/2002 and
directive (EC) no. 852/2004, the responsibility for food safety lies with the food producer. The producer must introduce a selfmonitoring system (HACCP) based on risk analysis and define the critical control points and production processes which are to be used. In particular, when it comes to thermal preservation, they must validate and document the safety and efficacy of the production process through continuous-time and temperature measurements. In especially critical processes, the preserved product must not be released or further processed without an analysis of
The testo 191 data logger system
the temperature and pressure data. In addition to the efficacy of the process, the food producer must ensure, through regular testing, that the equipment and systems used for the preservation process are functioning correctly according to their specifications. It is not only the safety of food that is of interest during preservation. The
FAST FACT The smart all-in-one solution from testo enables you to monitor production processes more efficiently and optimise them sustainably. This means you can reliably adhere to quality standards, saving time and money.
are critically dependent on constant conditions during the preservation process. Both the results of the temperature and pressure monitoring during the preservation process and the results of the validation of the systems used must be stringently
flavour and texture of the final product
documented and provided as proof for internal
are also important as in the end, they
or external audits.
testo 191 - HACCP data logger system Efficient validation of your pasteurization, sterilization and freezedrying processes Jhb: +27 11 380 8060 CT: +27 21 300 3260
www.testo.co.za info@testo.co.za
testo 191 - Quarter page advert - SA Food Review.indd 1
36
377, 376, 1577, 1576
NOVEMBER/DECEMBER 2020 | FOOD REVIEW
2020/11/04 13:03:16
