-----Original Message-----
From: Phil Houle <philhoule@bozzutos.com>
To: foodsafe@nal.usda.gov <foodsafe@nal.usda.gov>
Date: Thursday, May 25, 2000 1:07 PM
Subject: Foodsafe: Temperature During Transport
I recently have asked all our fresh and frozen seafood suppliers to install a time/temperature recorder in one case of each shipment to our distribution warehouse. I recommended a particular brand and model as I have the software loaded into a computer on our receiving dock for quick downloading of data. The response to my request was mixed. Some large suppliers of fresh seafood called me first and then complied. Others just refused claiming expense, not their responsibility, etc.
I have gone this way as a result of a resent Seafood HACCP inspection and the FDA investigator's finding that our HACCP Plan for refrigerated, ready-to-eat, vacuum-packed, seafood products, did not have " Monitoring at receiving does not include determination of transport times and temperatures". His concern was for a surimi - analog, immitation crab chunks that were shipped in a refrigerated truck and not iced. I have been told by the manufacturer of the product that no one has ever made this request of them and that there product is approved to be shipped in this manner because their product has a post pastuerization process and they use common carrier shipping.
There is a cost to our company for asking the manufacturer to comply and I would like to know if other warehouses have to comply or are we the first ? Also, is my request of the manufacture unrealistic ? I do not find this requirement in the FDA " Guide" but I do find it recommended in the "Compendium of Fish and Fishery Product Process, Hazards, and Controls" manual. HELP !
Thank you.
Phil Houle
HACCP Manager
Bozzuto's, Inc.
Cheshire, CT
USA
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