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Tuna Council's Handbook Cooker Validations

A comprehensive guide for maintaining uniform and reliable cooking procedures and equipment to ensure product safety in tuna processing. Includes steps for conducting temperature distribution tests, calibration of thermocouples, documentation requirements, and preventative maintenance program.

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Tuna Council's Handbook Cooker Validations

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  1. Tuna HACCP Handbook Appendix 5. COOKER VALIDATIONS

  2. Tuna Council's Handbook Cooker Validations Purpose: Maintain more uniform and reliable cooking procedures and equipment to assure product safety

  3. Tuna Council's Handbook Cooker Validations Steps: Fill out a pre-cooker survey form Plan to test the TD of each pre-cooker with a full load of fish representing the most conservative scenario. Inspect each pre-cooker to be sure it is in proper working order at the start of each TD test.

  4. Tuna Council's Handbook Cooker Validations Steps: • 4. As recommended by the Institute forThermal Processing Specialists (IFTPS), thermocouples used for conducting the TDshould be calibrated against a standard reference thermometer or the pre-cookerTID if recently calibrated: • 5. Use a minimum of 24 thermocouples per TDtest, 32 or 36 is better

  5. Tuna Council's Handbook Cooker Validations Steps: • 6. Test each pre-cooker at least twice (more ifmultiple runs are needed to complete a study) • 7. Documentation to accompany TD data: • 8. Keep the temperature distribution studies andassociated records on file with your HACCPfiles for validation/verification.

  6. Tuna Council's Handbook Cooker Validations Steps: • 9. Develop a preventative maintenance (PM)program for keeping the pre-cookers in properworking order. The pre-cookers should be maintained in satisfactory operating conditionat all times. • 10. Other Guides

  7. Tuna Council's Handbook Cooker Validations FORMS

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