Hey all,
I work at a company that makes RTE salads (ham, chicken, tuna, and pimento cheese) and pickled products (bologna and eggs).
I am trying to find some type of documentation stating how long it would take for a product to be above 40 degrees F?
We are working toward IFS certification and it talks about monitoring the temp of your products throughout the transportation process. We found out that one of our trucks was running close to 45 (I bought temp loggers and placed them up high by the doors of the trailer) and I'm sure an auditor would want some type of proof that the actual product did not get up to that temp other than our drivers using their temp guns before the product gets pulled off the truck, correct?