Yes in deed they do extend beyond the plant walls to include incoming raw
materials. Several months ago we were written up by an FDA investigator for
not having " time/temperature determination during transport" as part of our
HACCP Plan's receiving CCP. Not only are you required to have receiving
temperature monitoring but also the determination of temperature from
supplier to you, to assure there wasn't any temperature abuse during
transport and if there was, you can determine how much time it was abused..
I now require our fresh seafood suppliers to provide a time/temperature
recorder installed into one of the cases of product so that it cannot be
tampered with by anyone, including the carrier. The case is specially
marked so that our receiving person can retreive it for immediate review of
its data. We also require the recorder for long distant produce deliveries
mainly for quality and not safety. References to this can be found in the
Compendium of Fish and Fishery Product Processes, Hazards, and Controls
manual.
Phil Houle
HACCP Manager
Bozzutos Inc.
Cheshire, CT
-----Original Message-----
From: Aquatfs@aol.com <Aquatfs@aol.com>
To: foodsafe@nal.usda.gov <foodsafe@nal.usda.gov>
Date: Thursday, June 29, 2000 9:33 AM
Subject: Re: Foodsafe: Garbage In / Garbage Out
>In a message dated 6/29/2000 2:29:39 AM Pacific Daylight Time,
sryan@lgcsb.ie
>writes:
>
>> Surely a good HACCP plan would eleminate the Garbage in.
>
>Would anyone like to comment as to whether HACCP plans extend beyond plant
>walls to include incoming raw materials?
>
>Alan Ismond, P.Eng.
>Aqua-Terra Consultants
>
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This archive was generated by hypermail 2b29 : Thu Jun 29 2000 - 09:18:29 PDT