PUREEING
Size Reduction
Pureeing
PrerequisiteAlso: mashing · smooth · fine paste
Reducing food to a smooth paste suitable for infant food, sauces, fillings, or further processing.
Typical Hazards
- BBiologicalPathogen redistribution; Clostridium botulinum risk in anaerobic puree if pH not controlled
- CChemicalAllergen carryover, fruit-pesticide carryover
- PPhysicalSeal, gasket, screen fragments
Typical Controls
- pH or water-activity control to prevent C. botulinum
- Downstream thermal or pressure preservation
- Strainer/screen integrity check
Regulatory Citations
3 cross-references across 3 documents
21 CFR Part 117
21 CFR Part 114
21 CFR Part 113