Hi
We monitor a CCP of cooking by taking the core temperature at the end of the cooking process. We define in our HACCP what the critical limit is for the core temperature not the cooking process.
When auditors look at our HACCP CCP summary, they appear to have differing views on how the limits should be stated. Some like to see a time limit, some don't.
My question is if we take the core temperature and the limit is > 90 degrees C should we be stating a time that that this 90 degrees should be maintained or not - bearing in mind that it takes a short period for the thermometer probe to stabilise to take a reading.
The process used is a heat treatment to achieve a 90 degrees for 10 mins equivalent to control Clostridium Botulinum.
I have looked at some other HACCP plans which do and don't and need some help to decide which is correct.
Thanks
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