date:Jun 08, 2016
ganisms that might be present in the product. The product process developer (Step 1) would have determined scientifically how hot and how long that product must be cooked, as well as how rapidly it must be cooled down, to produce a safe food product. The product would be made in a plant where there GMPs are in place (Step 2) so that the equipment is suitably designed for its intended purpose and so that the reintroduction of microorganisms at the end of the process via cross-contamination are co