Hi Everyone -
I was hoping that someone might have some resources that we can use to base time/temperature guidelines for how long product can be out in the processing room prior to being cooked. This is a ground meat based product that has other ingredients added to it.
Our processing room is refrigerated down to the 42F - 48F. We are currently reviewing an existing document that has limits for time and temperature and we are trying to ensure that we have good solid reasoning for these limits. We do have the Bruce Thompkins paper as a reference, but are there any other sources that you might suggest are good for basing decisions.
Thanks so much!