A method of filling liquid ingredient i.e. sauces using a sturdy plastic food grade bag sealed using a metal clip and for rapid chilling post cook. This extends the shelf life of a sauce or liquid to stop the growth of spore forming pathogens such as Clostridium botulinum and Bacillus cereus and spoilage organisms such as yeasts and moulds.
See Clostridium botulinum Micro Data Profile.
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved