Hello
Strictly speaking it is difficult for you to use temperature as a CL when
the product is produced by a supplier and supplied to you vacuum-packed.
In other words, that product has been proved to be safe for human
consumption based on your suppliers HACCP plan.
In my oppinion, you should push the control upstream and use "Supplier
Guarantee form" as your Cl. Every batch you recieve must be accompanied
by a SGF. Any consignment that do not have a SGF accompanied with shoule
be put on-hold until a SGF is recieved from your supplier.
Regards
Gabriel Victor Titili
Tuna Processing Specialist
Tripacific Marine Limited
Suva
Fiji
-----Original Message-----
From: Jose Roques <Jose.Roques@bellcold.com>
To: "'seafood@ucdavis.edu'" <seafood@ucdavis.edu>
Date: Thu, 9 May 2002 11:17:49 -0700
Subject: VACUUM-PACKED FISH
> Dear List:
>
> I have just gone through our HACCP review for 2002 and a question was
> brought up. We receive fresh salmon that has been vacuum-packed. In our
> HACCP we established that reception of vacuum-packed fish is a CCP and
> the
> critical limit was set at 38F. The problem is that we do not own this
> product and, therefore, we cannot puncture the package to get a core
> temperature. We have resolved this by inserting a wire-probe between 2
> packages. Unfortunately, our production representative indicates that
> by
> following this procedure the temperatures are always above 38F (in the
> high
> 40s).
>
> Does anybody have any ideas to deal with this type of product?
>
> Thank you for your help.
>
> José M. Roqués
> Bellingham Cold Storage
> Special Projects Manager/QA Manager
> Phone: (360)733-1640
> Fax: (360)671-2587
>
>
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