NSW Food Authority has published a guideline that assist with safety parameters around cooling large portions of meat. The guideline presents information based on The Australian Standard AS4696-2007 Hygienic production and transportation of meat and meat products for human consumption. There are four options for cooling meat and poultry products that limit growth of C. perfringens to less than 1 log and allow no multiplication of C. botulinum in large portions of meat.:
| 2205_cooling-large-meat-products.pdf |
| 2205_production-process-pro-forma-cooling-large-meat-products.pdf |
RSS Feed
