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!
Importance on Internal Audits in Ensuring Food Safety
Importance on Internal Audits in Ensuring Food Safety
BRC-3.4.1 Internal Audits
Discrepancy in Coliform Results – Internal Lab vs Accredited Lab
BRCGS Internal Audits – Should You Audit Work Instructions Too?
[Ad]
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!
Importance on Internal Audits in Ensuring Food Safety
Importance on Internal Audits in Ensuring Food Safety
BRC-3.4.1 Internal Audits
Discrepancy in Coliform Results – Internal Lab vs Accredited Lab
BRCGS Internal Audits – Should You Audit Work Instructions Too?
Can Data Cutoff Dates Differ for Audits vs. Internal Analysis?
Looking for Internal Auditor or Food Safety Consultant in NJ Area
Internal Audit Approach – Should It Be Procedural or Clause-Based?
FSSC V6 Internal Audit Checklist
Determining Internal System Audits