Guidelines for batch retort systems -
full water immersion - raining/spray water - steam/air

Effective heat treatment is essential for the safe production of many food products. This document provides guidance to individuals involved in the production of heat sterilised or pasteurised foods, and specifically those operating batch retort systems which do not use saturated steam. It complements descriptions of the mode of operation of various retort types with Hazard Analysis and Critical Control Point (HACCP) tables to illustrate clearly the precautions required when operating batch retorts. It is therefore equally suited to established processors and those new to batch retort operations.

The contents include:

• Regulations
• Sterilisation/Pasteurisation requirements (general standards)
• Service quality (general standards)
• Instrumentation (general standards)
• Process records: The retort operation log (general standards)
• Training requirements (general standards)
• Process evaluation
• Hazards applying to all batch retort systems
• Additional hazards with full immersion retorts
• Additional hazards with raining/spray water retorts
• Additional hazards with steam/air retorts

Softcover - 67 pages