How long do you have to reach the Critical Control Point?
Started by she_coli, Dec 12 2019 10:48 AM
How many minutes do you have to reach the ccp? I remember reading it reach the ccp from 41°F within two hours, but I cannot find the standard anywhere.
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Can you give us more details about what you're looking for?? Whats the process??
Importance of supplier and raw material control: the Martinelli case
Why Identifying Emerging Risks is Critical in Food Safety
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Does anyone have a procedure for pest control?
How Long Can Pasteurized and Quick-Chilled Soup Be Stored Safely?
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