When should the air space temperature be recorded on the vat pasteurizer temperature recording chart?

Recording the air space temperature at both the beginning and the end of the holding time is critical for ensuring the effectiveness of the pasteurization process. This practice allows for a comprehensive understanding of temperature fluctuations that may occur during pasteurization, as well as verifying that the vat has reached and maintained the necessary temperature throughout the process.

By noting the air space temperature at the start, operators can establish a baseline that indicates the state of the vat before the product is subjected to heating. Recording it again at the end ensures that the temperature has remained stable through the entire duration of the holding time, confirming that the pasteurization criteria were met effectively.

This two-point recording is essential for quality control and is a common standard in pasteurization protocols to ensure food safety. Monitoring temperature at different points helps in identifying any potential issues that could compromise the pasteurization process, thus maintaining product integrity and safety for consumer consumption.