HACCP Validation for Large Cooked Hams
HACCP Validation for Large Cooked Hams
1 PagesRevA/August 2012 www.datapaq.com SUCCESS STORY 90 HACCP VALIDATION FOR LARGE COOKED HAMS KEY FACTS Customer’s End Product Pre-cooked hams Max Temperature Reached Cooking 80°C/176°F Chilling - 8°C /18°F How did a major meat processing company validate the complete ham cook and chill process efficiently and economically with a single monitoring system? Duration of Process Cooking: 6.5 hours Chilling:
