PASTEURIZATION
Thermal Processing (Heat)
Pasteurization
Commonly CCPAlso: HTST · flash pasteurization · vat pasteurization · batch pasteurization · milk pasteurization
Thermal treatment that reduces vegetative pathogens to safe levels without sterilizing. Typically applied to liquid foods (milk, juice, eggs, beer wort, dressings).
Typical Hazards
- BBiologicalPathogen survival (Salmonella, Listeria, E. coli); post-pasteurization recontamination
- CChemicalLubricant migration through worn seals; cleaning chemical residue
- PPhysicalPlate-heat-exchanger gasket fragments
Typical Controls
- Validated time-temperature combination (e.g. 72°C / 15 s for HTST milk; 71.7°C / 15 s + 5-log for juice)
- Continuous temperature recording chart with audit trail
- Flow-rate control on continuous lines
- Flow-diversion valve on time/temperature deviation
- Plate-pressure differential monitoring (raw side < pasteurized side)
- Calibrated probes annually
Regulatory Citations
9 cross-references across 5 documents
Codex HACCP (CXC 1-1969)
21 CFR Part 117
21 CFR Part 120
21 CFR Part 123
SFCR (SOR/2018-108)