Link
https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/files/page/Guid…
Author
Source
Grocery Manufacturers Association
Summary
These guidelines are designed to assure that cooking instructions for NRTE products are capable of achieving a time/temperature combination sufficient to reduce possible pathogens to a safe level. The guidelines highlight some issues that should be considered when conducting validation studies and includes sample studies.
Year
2008
Language
- English
PCHF Category
- Validation Studies and Processes » General