Internal product temperature - deli meat
Started by swansonmeats, Jun 29 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!
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!
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
BRC Internal Auditing Query
FSSC V6 Internal audit Checklist
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Have you tried this link?
http://www.meathaccp.wisc.edu
I think i saw some information related to your question.
Regards,
FSSM
http://www.meathaccp.wisc.edu
I think i saw some information related to your question.
Regards,
FSSM
Can anyone provide Swansonmeats with a more specific answer?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!
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
BRC Internal Auditing Query
FSSC V6 Internal audit Checklist
SQF Internal Audit Documentation question
SQF Edition 9 - Internal Audit
Internal Audit Assesment
FSSC Internal auditor competency
Frequency of Internal Audits