Hi everyone,
I have been asked to put together generic food safety plan in the form of an implementation guide for the processing of cooked prawns on-board fishing vessels. This is specifically for vessels fishing the shallow inshore waters and estauries.
The big challenge is developing practical risk management tools that will be adopted by fishermen. At present we are conducting a risk assessment of the process. The major concern being the use of potentially contaminated esterine / inshore water in the post cooking process. ie in the RSW tanks
My question is, has anyone out there looked into this & done a risk / severity (hazard analysis), what CCP's did you come up with and what suggestions / methods did you have for managing the CCP's.
Look forward to hearing from you all
Craig
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