Responding to the message of <000e01bfc681$ee2360c0$800210ac@ws860005>
from philhoule@bozzutos.com:
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> -----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. =20
> 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 !
> =20
> Thank you.
> =20
> Phil Houle
> HACCP Manager
> Bozzuto's, Inc.
> Cheshire, CT
> USA
> *************************************************************************=
I agree wih you very much, time-temperature control is very critical at all
stages and is part of HACCP. This is of concern to the FDA I am attaching an
ANPR on transportation which is an Acroba document
Another idea would be to use time temperature tags. Go to my web site and
scroll down to the TTI button then have fun going to the various links
Dr Ted Labuza tplabuza@tc.umn.edu
Prof. of Food Science Dept. of Food Science & Nutrition 136 ABLMS U of Minn St
Paul, MN 55108 Voice 612-624-9701 Fax 612-625-5272 home fax 651-483-3302
cellemail 6126697885@mobile.att.net
http://fscn.che.umn.edu/Ted_Labuza/tpl.html
"SURFING THE WAVES OF CYBERSPACE"
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|__| "The attitude of an engineer must be different than
| that of a mathematician. The engineer is concerned with
---|---- truth, not mere consistency." Biot
/ \
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"Before I came here I was confused about this subject. Having listened to your
lecture I am still confused But on a higher level."- E. Fermi
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