Under what condition can vat pasteurizers use a 24 hour chart with scale divisions of 2 degrees F?

The use of a 24-hour chart with scale divisions of 2 degrees F in vat pasteurizers is permitted specifically when the pasteurizing temperatures are above 160 degrees F. This requirement is grounded in regulatory standards intended to ensure that a precise temperature control is maintained during the pasteurization process, which is essential for effectively eliminating pathogens and ensuring the safety of the final product.

When the pasteurization temperature exceeds 160 degrees F, the greater temperature provides a more forgiving range for monitoring, as the risk of pathogen survival decreases significantly. Thus, utilizing a broader scale division at this higher temperature still allows operators to maintain adequate oversight of the process while ensuring compliance with safety regulations.

In contrast, if monitoring temperatures below 150 degrees F or during cooling periods, a higher degree of accuracy is typically required. This is due to the increased risk of bacterial growth at lower temperatures and the need for more precise control over the pasteurization process to guarantee safety and effectiveness. The same logic applies when steam is being used; accurate temperature reporting is crucial, especially since steam applications can result in varying temperature readings that must be monitored closely to ensure food safety.