Jose,
Jay Bornstein at Bornstein Seafoods there in Bellingham has had extensive
experience with vacuum packed seafood with his retail operation. Feel free
to contact him at 734-7990.
-- Pete Granger
Washington Sea Grant
Marine Advisory Services
3716 Brooklyn Ave. NE
Seattle, WA 98105-6716
206-685-9261 phone
206-685-0380 fax
pgranger@u.washington.edu
> From: "Evert Liewes" <evertliewes@hotmail.com>
> Date: Fri, 10 May 2002 08:29:14 +0200
> To: <seafood@ucdavis.edu>
> Subject: Re: VACUUM-PACKED FISH
>
>
> 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
>>
>>
>
>
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