We produce cooked products and the current cooking CCP limit is core temperature to be more than 75 degrees C;
We have validated the cooking process using temperature data loggers showing that the core temperature has been maintained above 75 degrees C for more than 3 minutes.
We have been advised that the CCP limit should be amended to allow for deviations in the temperature probes. We calibrate the thermometers weekly allowing +/-0.5 degree deviation from a calibrated master probe. Also there is some deviation of +/- 0.3 degrees of the master unit as well.
Shall we change the CCP limit to 76oC then to compensate for these two deviations or we can avoid it having in mind that the temperature is maintained for quite long period of time.
Many thanks in advance for all recommendations and opinions received.