Hi! I have received the following questions from a retailer interested in
doing HACCP at the store level. Thoughts and comments would be
appreciated. Thanks. Cheers.
Joe M. Regenstein
Do you know if there has been any work done on steaming shellfish and
finished temperatures once the shellfish open? We are working on the cooked
portion of the HACCP plan. If you have any references I would appreciate
the information. Also, when frying fish- what makes it float? This has
traditionally been used as an indicator of doneness when frying fish at
store level- is there any association between finished temperatures and
floating published anywhere?
What about lobsters? - what makes
it turn red and is this a reliable indication of doneness?
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