Another question concerning continuous temperature monitoring.
We are monitoring internal fillet temperatures during a cook. We probe 3
of the thickest fillets with thermocouple probes, we read and record the
fillet temperature every 5 minutes during the cook once all of the 3
fillets have reached the critical temperature.
Why would this not be considered continuous monitoring?
Mike Strang, QC Manager
Ducktrap River of Maine
57 Little River Drive
Belfast, Maine 04915
mike.strang@us.fjordseafood.com
Ph: 800-508-7968
Fax: 207-338-6288
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