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WYon2016

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Posted 10 November 2016 - 11:57 AM

We have a potential client in Australia that would like to have us confirm that our product cooking instructions include a statement that the product should be cooked at 70C for 11 minutes.  I cannot find a reference to that in the regulations.  Can anyone down under please direct me to that section of the Food Standard?  Thanks



Charles.C

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Posted 10 November 2016 - 02:59 PM

We have a potential client in Australia that would like to have us confirm that our product cooking instructions include a statement that the product should be cooked at 70C for 11 minutes.  I cannot find a reference to that in the regulations.  Can anyone down under please direct me to that section of the Food Standard?  Thanks

 

Hi wyon,

 

Please inform -

 

What is the product ?

Where is the 70degC measured, eg at the slowest cooking point in the product or ?

 

70degC/11min seems unusual unless the product is "special"


Kind Regards,

 

Charles.C


WYon2016

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Posted 10 November 2016 - 07:28 PM

Raw sausage, pork and chicken varieties

Temperatures are not being specified, the client in Australia is not very forthcoming about their methodology.  We take center of the products here and require 160F

What is “SPECIAL”?



Charles.C

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Posted 10 November 2016 - 07:32 PM

Raw sausage, pork and chicken varieties

Temperatures are not being specified, the client in Australia is not very forthcoming about their methodology.  We take center of the products here and require 160F

What is “SPECIAL”?

 

The typical requirement based on slowest heating point for  "elimination" of L.mono is minimum 2min. I wondered why 11 mins ? (suggested maybe  something unusual about the product configuration/mixture).


Kind Regards,

 

Charles.C


IMRAN ALI
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Posted 03 March 2020 - 04:23 PM

The typical requirement based on slowest heating point for  "elimination" of L.mono is minimum 2min. I wondered why 11 mins ? (suggested maybe  something unusual about the product configuration/mixture).

 

 

L.mono is present in raw Meat Products (Raw sausage, pork and chicken varieties) and to effectively elimination of L.mono requires temperature around 45 C to 55 C. which can be increased up to 70 C for other meat products except chicken which is assumed as cooked around 60 C.

 

So, I reckon, 70 C on thermometer is an average temperature which is more than enough to have any meat cooked from inside.which is what the buyer is looking to acheive!

 

 

 



IMRAN ALI
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Posted 03 March 2020 - 04:26 PM

We have a potential client in Australia that would like to have us confirm that our product cooking instructions include a statement that the product should be cooked at 70C for 11 minutes.  I cannot find a reference to that in the regulations.  Can anyone down under please direct me to that section of the Food Standard?  Thanks

 

 

L.mono is present in raw Meat Products (Raw sausage, pork and chicken varieties) and to effectively elimination of L.mono requires temperature around 45 C to 55 C. which can be increased up to 70 C for other meat products except chicken which is assumed as cooked around 60 C.

 

 

 

So, I reckon, 70 C on thermometer is an average temperature which is more than enough to have any meat cooked from inside.which is what the buyer is looking to acheive!

 

 



Charles.C

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Posted 03 March 2020 - 04:32 PM

 

L.mono is present in raw Meat Products (Raw sausage, pork and chicken varieties) and to effectively elimination of L.mono requires temperature around 45 C to 55 C. which can be increased up to 70 C for other meat products except chicken which is assumed as cooked around 60 C.

 

 

 

So, I reckon, 70 C on thermometer is an average temperature which is more than enough to have any meat cooked from inside.which is what the buyer is looking to acheive!

 

 

 

 

4-year old thread.

With all respect, temperatures of 45, 55 degC are simply impractical for eliminating  L.mono.in a finite time.


Kind Regards,

 

Charles.C


Brendan Triplett

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Posted 03 March 2020 - 05:35 PM

This is a super old thread to breathe some life into.  I have always found that if you have a statement that your internal practices meet or exceed their expectations that you cant go wrong.  I would look up some food science to back up your standards thought so that there isn't an argument.

 

Cheers!


Director of Operations/Vice President and SQF Practitioner in Pennsylvania
Brendan Triplett


Charles.C

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Posted 03 March 2020 - 05:46 PM

This is a super old thread to breathe some life into.  I have always found that if you have a statement that your internal practices meet or exceed their expectations that you cant go wrong.  I would look up some food science to back up your standards thought so that there isn't an argument.

 

Cheers!

 

I agree and  the requirements (notably ex EU) have been stated/justified  innumerable times on this Forum during the last 5 years even though the target's own priority still remains, afaik, unaccepted in USA.

 

My suspicion was that the OP's original query may well have related to outsize objects however the OP abandoned the thread 4 years ago thereby ending speculation.


Kind Regards,

 

Charles.C





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