Hi all,
Currently trying to see if I can make changes to an already existing testing schedule for pathogens. RTE frozen product that needs to be fried again at 375 F for 5 mins before consumption.
TPC testing for a final product is this necessary? what does it actually mean if you have a high result.
What other pathogens should I be testing for regularly.
information: product has milk and cheese in it which have COA before being shipped to me at low counts.
I got back a sample that was at a TPC of 11k
thanks for your input.