Our FSIS inspector has told us we need to address relative humidity in our products.
After speaking with "ASK FSIS" it was suggested that since all our products (which are all RTE Meat & Poultry) where fully cooked meat is used with other components so the filling is always a wet filling, are completely enrobed in a dough and baked to temperatures to reach 160-165°F we can use the justification that meat is not exposed to the air; therefore the dough is our justification for exempting our process from addressing relative humidity.
It was suggested that I use scientific publications to support this justification.
Anyone have an idea of where to go to find such supporting documents?
I am the QA Manager in a small facility, am "on the job" trained with 13 years experience in the food industry, but no formal training, pretty much self taught. Needless to say, some things are still over my head. =(
I can following most requirements, write HACCP Plans and passed too many audits to count, but this one has me stumped.