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Internal product temperature - deli meat

Started by swansonmeats, Jun 29 2009 11:57 AM
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swansonmeats

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Posted 29 June 2009 - 11:57 AM

Hello,
I'm looking for documentation for internal product temperature of fully cooked deli meat during the processing stages (slicing/dicing). I'd like to use this as a validation for proper processing room temp.
Thanks!

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FSSM

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Posted 29 June 2009 - 06:56 PM

Have you tried this link?

http://www.meathaccp.wisc.edu

I think i saw some information related to your question.

Regards,

FSSM

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Simon

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Posted 02 July 2009 - 07:47 PM

Hello,
I'm looking for documentation for internal product temperature of fully cooked deli meat during the processing stages (slicing/dicing). I'd like to use this as a validation for proper processing room temp.
Thanks!

Can anyone provide Swansonmeats with a more specific answer?

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