Hi Everyone,
We manufacture soups containing meat/poultry served at retail establishments. Cooling the soup bags and cups immediately after cooking is a CCP for us. The temperature should get to under 55F in less than 6 hours.
We cool the soup bags using a cold water bath. In order to measure the temperature of the cooled bag a designated plant employee randomly selects one sample bag per lot and fold the bag over the thermometer probe.
How can we validate the method-folding the bag over a thermometer to record the internal temperature of the soup?
Thanks for your help.