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

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 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.

Original air date: 10/11/23

CHAPTERS:

00:00 Introduction
02:28 The Big Picture
03:31 Temperature Control for Safety (TCS)
06:53 Product Assessment
09:05 Challenge Study Considerations
12:47 Does Batching Procedure Increase Micro Risk?
17:34 Case Studies
33:14 Q&A