SNG Food Industry — Small-scale food | sngfoodindustry.com
72 °C for 15 seconds or 63 °C for 30 minutes for milk; pH 4.6 decides between a boiling-water bath and pressure processing.
Milk has two accepted pasteurisation schedules. HTST — high-temperature short-time — runs at 72 °C for at least 15 seconds. The low-temperature long-time alternative holds 63 °C for 30 minutes and suits batch operation.
For everything else, acidity sets the process. Foods at pH 4.6 or below can be made safe in a boiling-water bath at 100 °C. Foods above pH 4.6 are low-acid and need pressure processing at 116-121 °C; there is no boiling-water route for them.
On narrow screens, swipe or scroll the plate sideways.
Water activity is the third limit. No microorganism grows below 0.60 aw, and that is the figure dried foods are formulated to stay under — drying is a preservation process with a numeric finish line.
Hot-fill products sidestep a separate container-sterilising step: they are filled at about 85-90 °C, so the heat of the product itself sanitises the container and closure.
In a HACCP plan these numbers become critical limits — the 7 principles end at critical control points with limits you can measure. The licence that puts these limits on your pack is covered on FSSAI Registration, State Licence or Central Licence, and the label that declares the result is on What an Indian Food Label Must Show.
Further reading