Internal product temperature - deli meat
Started by swansonmeats, Jun 29 2009 11:57 AM
Hello,
I'm looking for documentation for internal product temperature of fully cooked deli meat during the processing stages (slicing/dicing). I'd like to use this as a validation for proper processing room temp.
Thanks!
I'm looking for documentation for internal product temperature of fully cooked deli meat during the processing stages (slicing/dicing). I'd like to use this as a validation for proper processing room temp.
Thanks!
FSSC V6 Internal audit Checklist
Internal Audit - BRC Issue 9
Selling Food Grade product to distributor for internal use following repackaging
Can internal audits for a small facility be conducted in one day
BRCGS 3.4.1 - Internal Audit frequency - To Dispute or Not to Dispute Nonconformance?
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Have you tried this link?
http://www.meathaccp.wisc.edu
I think i saw some information related to your question.
Regards,
FSSM
http://www.meathaccp.wisc.edu
I think i saw some information related to your question.
Regards,
FSSM
Can anyone provide Swansonmeats with a more specific answer?Hello,
I'm looking for documentation for internal product temperature of fully cooked deli meat during the processing stages (slicing/dicing). I'd like to use this as a validation for proper processing room temp.
Thanks!
FSSC V6 Internal audit Checklist
Internal Audit - BRC Issue 9
Selling Food Grade product to distributor for internal use following repackaging
Can internal audits for a small facility be conducted in one day
BRCGS 3.4.1 - Internal Audit frequency - To Dispute or Not to Dispute Nonconformance?
Internal temperature of Steamed Dumpling
Frequency of Internal Audits
ISO 22000 : 2018 Internal Audit Checklist
Mandatory RCA for Internal Audit NCs?
Internal audits