3 replies to this topic

[irheavyd]

We produce some raw products that will eventually be cooked by the consumer.  Ground beef, steaks, roasts, corned beef, and some raw sausages.  We currently have a room temperature SOP and corresponding CCP's.  We have a CCP-RNI(Raw Non-Intact) and a CCP-RI (Raw Intact).  Both of these monitor the internal temperature of the meat.  The current limit is 45°F.  We use the Tompkin report as our support.  I would love to get rid of it completely, but we have not got long enough without having to do a corrective action.  So, I want to raise it to 50°F because our room temp goes up and down throughout the day.  I believe the Tompkin report still will support this.  Doing that would then put a time limit on how long the meat can stay in process before pathogen growth can occur.  I don't really have a question, just want some input. 

  

[Scampi]

non intact has a much shorter growth timeline than intact  

 

You need to separate out ground from all the other cuts, and I would really hesitate to handle ground at 10C all day long

 

Here is the answer you seek

https://ask.usda.gov...ge-Temperatures

[G M]

Deviating significantly from the reference material will likely require validation.  

 

You will definitely incur an inverse time limit as you raise temperatures.

 

What is behind your ambient temperature fluctuations?  Perhaps the solution/root cause is a refrigeration/HVAC upgrade if you keep having deviations requiring corrective actions.  

[irheavyd]

While in production rooms, which are suppose to be kept at or below 45°F, products may go above 45åF but below 50°F.  Never would a product remain at those temps for more than one shift.  It would then be put into a freezer or cooler that is kept far below 45°F.  This is caused by a number of reasons.  The grinding of meat causes friction which will raise the temp.  During the summer the rooms will sometimes go up a bit as well.  So, every time a product goes above 45°F we have to do a corrective action or receive and non-compliance from USDA.  That is why we want to raise to 50°F.  Tompkins report justifies this unless I am reading it wrong.