1.Standard vegetable spring roll (13 D) Product specification reference (Attachment 1), specify the number of items to verify sterilization 5 items, but do not have the specified to make sterile Bacillus cereus and Enterobacteriacae
2.Check the bugs in the Product vegetable spring roll (13 D) 10.14 .2015 BBD servisa brand and vegetable spring roll (13 D) 09.05 .2016 BBD Gastro Standard Brand found that make bugs list 5 monitoring results (Attachment 2)
3.Products vegetable spring roll (13 D) must be cooked before consumption, the heat, the temperature at 175 degrees Celsius for 3 - 4 minutes
4.The Company has confirmed the validity of the consumer goods labeling vegetable spring roll (D 13). by frying oil temperature at 160 degrees Celsius for 3 minutes, and machineries, a 210-degree Celsius at 8 minutes found that sterile Bacillus cereus
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