I work for a food manufacturer in the US. We produce both meat and non-meat items, many of which are sauces (salsa, queso, soups, etc). We are preparing for our first SQF audit and I am lacking cited scientific references concerning minimum cook temperatures and maximum chill temperatures. For meat products, I can cite Appendix A & B, but I have no idea where to find comparable citations for non-meat items. I'd appreciate any suggestions.
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