New FSIS Appendix A (FSIS-GD-2021-0014)
Started by TucsonFoods-QA, Nov 07 2022 08:30 PM
Hi Everyone!
I have a curiosity on how is everyone tracking their relative humidity in their process? Are you using a Wet & Dry Thermometer? Do you have a system that generates a report on it? Is your team using direct observations to validate?
:)
Help Understanding HARPC's Appendix 3 Tables (Bacterial Pathogen Growth and Inactivation)
GSO 2500:2021 and GSO 707:2021
Rice Pudding, Gelatin, Chocolate Pudding, Flan FSIS Help
SQF Certification Audit Non-Conformance Statistics 2021 2022
USDA FSIS CSI - Join the dark side?
Poppy seed and new commission regulation EU 2021/2142
Food Safety Live 2021 - Day 2
Food Safety Live 2021 - Day 1
Member of the Month - December 2021
November 2021 - Member of the Month