Does the operator want to hold the milk or milk product without using time or temperature control?
No: Continue holding the milk or milk product at 7°C (45°F) or less as required in the Grade “A” PMO. • Yes: Continue using the decision tree to identify which table to use to determine whether TCS is required. • Is the milk or milk product pasteurized? No: The milk or milk product is either raw or heat-treated. Proceed to Step #3. • Yes: The milk or milk product is pasteurized to the required minimum time and temperature for the milk or milk product as specified in Definition FF of this Ordinance. Proceed to Step #4. • Is the milk or milk product treated using some other method equivalent to pasteurization? • No: The milk or milk product is raw or heat-treated, which may allow vegetative cells and spores to survive.Proceed to Step #6. • Yes: If another method equivalent to pasteurization is used to destroy pathogens; such as, irradiation, high pressure processing, pulsed light, ultrasound, inductive heating, etc., the new technology must have been recognized by FDA as providing milk o
Related Questions
- How can the operator control mechanical properties of the finished product? What degree of wire softness can be achieved with plasma annealing?
- How do I know that the truck operator has not had potentially hazardous food out of temperature control for more than 2 hours?
- Why does raw milk curdle when heated after standing at room temperature for considerable period of time?
