Tuna HACCP Handbook Appendix 6 EPIPT Monitoring EPIPT Monitoring Tuna Councils Handbook 2 End Point Internal Product Temperatures Prerequisites Uniform temperature distribution of the precooker ID: 774015
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Tuna HACCP Handbook Appendix 6 . EPIPT Monitoring
EPIPT Monitoring Tuna Council's Handbook 2 End Point Internal Product Temperatures
Prerequisites Uniform temperature distribution of the pre-cooker Adequate steam capacity Sort all of the fish into uniform size groups Sample worst case scenario ( larger fish, cold spots) Tuna Council's Handbook 3
EPIPT Monitoring What will be monitored? Backbone temperatures of the largest fish within the pre-cooker located in the slowest heating zone – if any. Sample size – minimum of 24 fish chosen from throughout the pre-cooker60°C (140°F) EPIPT (back bone/cold spot) temperature limit. Tuna Council's Handbook 4
EPIPT Monitoring How will monitoring be performed? Measure the backbone temperature of the largest fish at the thickest portion of the round fish or the geometric center of the thickest portion of a split fish. Tuna Council's Handbook 5 Backbone Temperature
Tuna Council's Handbook 6