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!
Internal system audit templates for BRCGS Issue 9
Internal Auditor Qualifications
SQF Internal Audit Program
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SQF Internal Audit Responsibility
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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!
Internal system audit templates for BRCGS Issue 9
Internal Auditor Qualifications
SQF Internal Audit Program
Are your internal audits tough enough?
SQF Internal Audit Responsibility
Can we use a customer audit as part of our internal audit program under SQF
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Internal audit checklist for the ISO/TS 22002-4:2013 Standard?
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