we are processing tuna in pouch. our processing area was airconditioned. After sealing, the pouch tuna is then pressed to its desired thickness and piled outside the processing near the retort area which is hot.
We get pouch IT just the same with can tuna which is the first sealed.
situation:
During the 3rd party audit of our factory, the auditor said that we should get the pouch I.T. (internal temp) from the last pouch sealed because it was exposed to colder temp. prior sealing.
question:
1. Where can we get proper, correct pouch IT , first sealed or last sealed?
thanks!