Washing of ginger and pepper and rinsing with disinfectant
Washing with water 5 times and once with a food grade sanitizer at the recommended manufacturer’s concentration and temperature
3
Cooking
Temperatures of 75°C or above are effective in destroying almost all types of bacteria [23, 24]. Time of cooking after last ingredient is added should be at least 2 minutes when the core temperature of the product has reached at least 75°C [24]. It is assumed that the core temperature of the formulation after the last ingredient has been added will take about 5 min to reach the minimum required temperature and therefore, cooking should be done for at least 10 min after the last ingredient has been added and the minimum temperature attained at 100°C
4
Cooling
Temperatures above 63°C will control the multiplication of bacteria in hot food [23]. Rapidly cool to 63°C–70°C within 4 h [25]
5
Packaging
Complete packaging at product temperature 63°C–70°C within 2 h [24]