P-29, r. 1 - Regulation respecting food

Section 11.7.9 Disposition versions

2012-09-01

11.7.9. Equipment used in low-temperature slow pasteurization must ensure

(1)  continuous agitation of the dairy product so as to maintain uniform temperature;

(2)  protection of the dairy product against any source of contamination by means of a lid;

(3)  throughout the pasteurization process, thermometer monitoring of the dairy product temperature and the temperature of the air between the dairy product and the lid; and

(4)  continuous recording of the dairy product temperature with a thermograph or equivalent device.

The temperature of the air between the dairy product and the lid taken at a distance of between 2.5 cm above the dairy product and 5 to 9 cm below the lid must be at least 3°C higher than the minimum pasteurization temperature.

O.C. 741-2008, s. 15.