I have a question.
I recently changed jobs and this is a new industry for me. I went from RTE poultry production to something completely different and I'm still learning.
My Question is about Tempering-
We receive Frozen 2,000 Lbs totes of Chicken Broth and i wrote a program for thawing in which I included maintaining the product temperature at 40°F during the thawing process and 40-50°F during production. (the final Product will go thru a Kill step/CCP)
I can't find any literature/ supporting documentation for me to use the 50°F temperature in my procedure. I know i had it a couple years ago in one of my other jobs but I can't remember. Can any of you help me with your expertise.
Thank you.