Hi guys .
i can't think of a critical limits for this unique product here
my product is a Pulled pork product which is cooked on an hot plate at 130degree Celsius for 5 hours ..
the internal temperature of the pulled pork is around 90 degree C for 5 hours .
the result is a RTE dried pull pork product looking like this (not my company, but some pic i goggled )
http://taiwanfoodpro...rkfluff_0_0.jpg
my question is , my cooking temperature/time far exceed regulations , would i still use that as my critical limits ?
any comments and inputs are welcome
Thanks
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