Shelf stable foods are more difficult to produce as the temperature environment is out of your control after it leaves your establishment. But with today’s technology, it’s possible for a barbecue beef sandwich to last for 3 years in your car—it’s already being done today.
Most shelf stable foods rely on one factor – Critical Control Point (CCPs) to make them shelf stable; if multiple factors are used, then the CCP's does not need to be as extreme. USDA and FDA standards are set for using only one factor (i.e. heat, moisture, pH, etc.) – multiple factors will allow you to be less strict in your limits.
This webinar with expert speaker Dr. Rody Hawkins discusses the basic steps and recognizes the key points in accessing your hazard and developing CCP's so that you can be assured of the effectiveness of your HACCP Plan. This session will show how a shelf stable food can be high in water and still be safe at room temperature. Plus, Dr. Hawkins will also compare various cooking techniques and reveal which ones work best for which type of foods.
You will get answers to questions such as:
Who should attend
During his 28 years in the of food industry, Dr. Hawkins' experience has been with developing and implementing new food products and solving complex technical problems for many large, medium and small food companies. Dr. Hawkins worked 15 years with GoodMark Foods Research & Development (R&D) becoming one of the world's leading authorities on shelf-stable meats and foods.