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#1 WYon2016

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Posted 10 November 2016 - 11:57 AM

We have a potential client in Australia that would like to have us confirm that our product cooking instructions include a statement that the product should be cooked at 70C for 11 minutes.  I cannot find a reference to that in the regulations.  Can anyone down under please direct me to that section of the Food Standard?  Thanks


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#2 Charles.C

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Posted 10 November 2016 - 02:59 PM

We have a potential client in Australia that would like to have us confirm that our product cooking instructions include a statement that the product should be cooked at 70C for 11 minutes.  I cannot find a reference to that in the regulations.  Can anyone down under please direct me to that section of the Food Standard?  Thanks

 

Hi wyon,

 

Please inform -

 

What is the product ?

Where is the 70degC measured, eg at the slowest cooking point in the product or ?

 

70degC/11min seems unusual unless the product is "special"


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#3 WYon2016

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Posted 10 November 2016 - 07:28 PM

Raw sausage, pork and chicken varieties

Temperatures are not being specified, the client in Australia is not very forthcoming about their methodology.  We take center of the products here and require 160F

What is “SPECIAL”?


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#4 Charles.C

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Posted 10 November 2016 - 07:32 PM

Raw sausage, pork and chicken varieties

Temperatures are not being specified, the client in Australia is not very forthcoming about their methodology.  We take center of the products here and require 160F

What is “SPECIAL”?

 

The typical requirement based on slowest heating point for  "elimination" of L.mono is minimum 2min. I wondered why 11 mins ? (suggested maybe  something unusual about the product configuration/mixture).


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