Dairy Establishment Inspection Manual

Chapter 18 - Appendix 17

Thermal Processing Temperatures and Guidelines

High Temperature Short Time (HTST)

• Temperatures up to 100°C with a holding time of 0.01 second or longer
• Chapter 11 (HTST) of the Dairy Establishment Inspection Manual

High Heat Short Time (HHST)

• Temperatures > 100°C
• Not shelf stable product
• System becomes unstable when the temperature goes above 100°C , especially the pressure requirements for the product to be maintained in the liquid state
• Assume viscous product, therefore need to use calculated hold method
• Requires new guidelines to be developed

Aseptic Processing and Packaging System (APPS)

• Temperatures > 100°C
• Shelf stable product (minimum F_o = 3.0 as a minimum)
• Chapter 14 (APPS) of the Dairy Establishment Inspection Manual

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