- Use a time/temperature profile for modeling that represents the geometric center (cold spot) of the product from the cold spot within the oven (and smokehouse, as applicable or when appropriate).
- To maximize lethal thermal effects, maintain high relative humidity levels during the cooking/heating step, such as by meeting one of the humidity options from FSIS Appendix A , or a process (e.g. applying direct heat or using a semi-permeable or impermeable product casing) in which humidity around the product is inherently maintained and does not have to be added or monitored.
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