date:Jun 10, 2014
quivalent scientific evidence of process adequacy, critical control factors affecting heat penetration, and source and date of the establishment of the process, for each such low-acid food in each container size;
Test its mercury-in-glass (MIG) thermometer against a known accurate standard as the reference instrument for indicating the process temperature of steam;
List the critical control points for processing and storage in the firms seafood HACCP plan for tuna.
In each warning letter, FDA r