I need some help to set up the temperature for cheese & meat factory. What references can i read to set up the temperature for processing, manufacturing and storing?
In the process room of cheese product, i plan for setting it at 6oC and 16oC for a meat room
Please give some advices, Thank you very much
- Cheese: we process IQF cheeses
- Meat: we receive frozen meat from our suppliers and cut it smaller the repack