Dear beatlevi,
But I needed infos about time to kill Listeria mono , Salmonella or other pathogens at this temperatue
The typical ec requirement for listeria monocytogenes is 70degC/2min for 6D reduction. Salmonella (US focus) will be even more reduced I expect. From memory, the justification is in this detailed L.mono table somewhere in the linked manuals -
http://seafoodhaccp....anuals_pdf.html(ADDED - see Appendix 4 of purple book for table L.mono..)Regarding the choice of
CCP, this topic for bakeries has come up before and seems to hv caused some interesting debate but no absolute conclusion (maybe as usual it depends where you are and what you are doing). I could see the potential logic in both viewpoints although I think many people would just make it a
CCP on the usual “destroy all pathogens here” logic.
The discussion is here - ( there may be others)
http://www.ifsqn.com...?showtopic=6265 I hv done some further scanning and also noticed divergent viewpoints, either explicit or implicit.
For examples of explicit non-CCP can try this link –
http://www.foodsafet.......35&sub=sub1And for implicit non-CCP, try the pizza examples in this huge retail, recipe list of SOPs –
http://www.nfsmi.org...mlzTWdyPXRydWU=In contrast, here is a general, regulatory list seemingly grabbing almost everything as pro
CCP -
http://www.webstaura...oint_guide.htmlAny more opinions ?
Rgds / Charles.C