Please advise if you are aware of any information on the application of
HACCP to sushi products that are made in a food processing setting and
distributed to retail consumers (other than product made in a restaurant
and served immediately). Areas of interest include:
- types of food hazards, especially associated with sushi fillings and
condiments--rice, seaweed, ginger, wasabe, soy sauce, etc. (except
parasites, as I am interested only in sushi products with pre-cooked or
smoked seafood ingredients);
- regulatory considerations in U.S.
- typical CCP's
- improvement of shelf life
Thank you.
-- Jeff Kronenberg Food Processing Specialist University of Idaho- TechHelp 1904 E. Chicago Caldwell, ID 83605 208 455-9650 208 867-6477 (cell) 208 455-9653 (fax) jkron@uidaho.edu www.techhelp.org
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