To ensure all harmful micro-organisms are killed, pasteurisation involves heating the product to international standards before it is cooled again. A combination of time and temperature is used to ensure that the taste, appearance and nutritional value of the product are not altered.

The holding time should be established as a “Critical Control Point” in any maintenance and preventative maintenance system.  Without the monitoring and measuring of this critical aspect of the pasteurisation process, the likelihood of product safety hazards could occur with the possibility of damage to your brand image which can be caused by negative media attention.

Independent Integrity Inspection Limited (INDEI) provides the expertise and the solution to certify the holding time process to the standards accepted by food safety directives and standards, using equipment manufactured by the world’s leader in design and manufacture of holding time testing equipment.

INDEI offers the holding time analysis system as part of the overall periodic maintenance system for plate and tubular pasteurisers or as a stand-alone test complying with legislation with a reliable, hygienic, accurate and traceability measuring solution.