Hello,
I am working on a new HACCP plan for a Raw, Non Intact product which is a potsticker. I am currently having some issues as the product once mechanically formed is hotter than the rest of our products critical limit at 44.6 F. The main issues I am having is that the since we make the dough in house, the dough stays a bit warm to help with the pliability. This then causes an issue as it goes through a mechanical forming process, which makes the filling temp which is kept cold heat up above 44.6 F. I am not able to place it into a cooler as the dough itself would dry out and needs to be shaped manually mainly due to the size. I wanted to establish my critical limit to be higher for these types of products during forming as I know we can drop down the temperature once its in cold storage pretty quickly as we will be shipping raw, frozen.
I wanted to use the USDA C-27-1 Short Term Temperature Abuse article to defend my decision as a supporting document. I also saw an article from the University of Wisconsin for critical limits for raw meat once over 41 F which was a time and temperature chart which I can probably use as well.
Am I approaching this correctly? I have gotten mixed answers from our inspectors so I am a bit confused.
Thank you for your advice / help always.
https://www.fsis.usd...port_FY2003.pdf
https://meathaccp.wi...Tables_2021.pdf