Please Share the Microbial Standards for Ready to Cook Products
Started by BALA Prasanna, Feb 21 2019 11:09 AM
Hi Team,
Can any one help fro that?
Please Share the Microbial Stanadards for Ready to Cook Products.
Company Audit Standards
Exploring Practical Strategies to Reduce Salmonella in Poultry Products
How are you guys remedying Red 3 from your products?
Seeking PPE Guidelines and Standards for Foodservice Environments
Marking and Holding Products Rejected by Metal Detector
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Hi Team,
Can any one help fro that?
Please Share the Microbial Stanadards for Ready to Cook Products.
Hi KAS,
I deduce you seek non-RTE.
As you can see it depends on the product and the location.
If local consumption you probably need Indian Standards, if existing/compiled ?
Otherwise also see these posts/threads -
1 Thank
Company Audit Standards
Exploring Practical Strategies to Reduce Salmonella in Poultry Products
How are you guys remedying Red 3 from your products?
Seeking PPE Guidelines and Standards for Foodservice Environments
Marking and Holding Products Rejected by Metal Detector
Serious Listeria Outbreak Warning in Chicken Fettuccine Alfredo Products! Three reported deaths and one fetal loss.
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Housekeeping Standards – Brooms and Cleaning Equipment Under BRCGS S&D
Packaging Requirements for Cookie Dough Products
Packaging Low-pH Products in Heat-Sensitive Containers