How long is too long?
Determining the need for time and temperature controls in food handling and batching.

Original Airdate: Wednesday, October 11, 2023

Do you have concerns about how your food ingredients are batched during production?

Do you know whether or not your RTE food item is still safe to consume after being held for days in the retail case?

In this on-demand webinar you will learn how to assess your microbiological food safety hazards related to these holding steps, and determine if pathogen growth and/or toxin production may occur. We will discuss several case studies as well as different strategies you may employ to address these identified risks.

Key Takeaways:
                  

• Batching step may introduce risk of pathogen growth or toxin production
• Temperature control for safety may be required for RTE or RTD products at the retail level
• Can use pathogen modeling or perform inoculated challenge studies to determine risk
• Can adjust holding time, holding temperature, or product formulation if risks are identified

Presenters: