Hi all,
Recently I noticed that a product we stock was being stored at between 8-10°C and I'm pretty sure that in the past it was even stored at ambient temperature. The product in question is peppers stuffed with mozzarella in oil. Obviously with mozzarella being a soft cheese and the legal limit for storage <8°C, it was pointed out that these should be binned, with the next intake being stored at a lower temperature. My question is this: would the products swimming in oil not prohibit the multiplication of organisms to a level that would mean not needing to have it chilled right down anyway or is that pretty irrelevant given the product in question?
Regards,
Andy