Seems like you could get a good idea of equilibrium temperature of these
packages by putting a couple of packages in a well-insulated box with a
temperature probe between them; Have the box in a cool room (around 40F).
After 5 or 10 minutes, the temperature will even out to the equilibrium
temperature of the packages. Would possibly be close to what you're
measuring now.
Ed Kolbe
OSU
-----Original Message-----
From: Jose Roques [mailto:Jose.Roques@bellcold.com]
Sent: Thursday, May 09, 2002 11:18 AM
To: 'seafood@ucdavis.edu'
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 : Fri May 10 2002 - 08:05:22 PDT