We have been dealing with similar problems in supplying a supermarket chain.
The client refused to accept MAP packed products hat had a temperuature of
more than +2 degrees Celcius. We agreed on a protocol to measure between the
MAP consumer packs in the carton boxes. If the temperature was too high they
would open a pack and measure the core temperature of the product. In
general differences were not too great. The product was not accepted if the
temperature was was exceeding the agreed temperature limit.
We ran into a lot of problems as the products arrived several times with
wrong temperatures due to bad transport temperatures. We agreed with the
transporter to take the temperatures of the product before leaving our
production plant and the client tested again at arrival. The transporter had
to pre cool the truck first. Transport temperatures varied from 0 degr. C
to -4 degr. C on very hot summer days. This way of working made the
transporter responsible for a possible claim. This works very well. Since
then no more problems.
It seems advisable for your vacuum salmon supplier to measure the
temparature (between the packs in the closed box) in the presence of the
driver of the transport company and to note this temparature on the
transport documents. Also indicate the required max transport temparature.
Agree on this with the transporter. Upon arrival you measure temparature
again. This may help to focus all praticipants in the production and cold
chain on handling the products right.
Evert Liewes
Pampuszigt 20
1111 TH DIEMEN
The Netherlands
Tel: +31-20-4161374
Fax: +31-20-4161378
Mobile: +31-653 750 272
----- Original Message -----
From: "Jose Roques" <Jose.Roques@bellcold.com>
To: <>
Sent: Thursday, May 09, 2002 8:17 PM
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
>
>
This archive was generated by hypermail 2b29 : Thu May 09 2002 - 23:32:52 PDT