Food Supplier HACCP: Product Cook Process Checklist
The product is heated for not less than 25.8 continuous seconds at a temperature not less than 163°F (72.8°C).
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An equivalent time/temperature may be used provided that it is calculated using Z = 12.8°F (7.1°C). The lowest applicable temperature is 60 °C/140 °F. An increase in time and temperature may be required when particles > 0.64cm (0.25in) in all 3 dimensions are added e.g. meat, vegetables. The necessary increase has to be assessed based on particle size and heat penetration. The Food Supplier HACCP: Product Cook Process Checklist mobile app allows you to replace your paper checklist with a smartphone or tablet. The mobile form includes fields to document items such as critical control point ID, hazard, critical limit, temperature (processes withholding tube) and continuous and batch cookers temperature. Once the mobile app is filled out a secure PDF is generated. The PDF is easy to share, and a copy is stored in your account for your food manufacturing records. You can also use the App Builder to personalize and customize this mobile form.
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