Sardines handling

From: layachi (layachi@eacce.org.ma)
Date: Fri Jun 07 2002 - 12:02:44 PDT

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Dear Anne
We are handling a lot of sardines in our country. We did have several FDA
inspectors coming visiting some of our plants.According to them,Histamin is
considered the only CCP in the canned sardine HACCP plan.
Lots of details on how to handle and avoid this CCP is included in the
Guide"Fish and Fisheries Products Hazards and Controls Guidance",Third
Edition,june 2001.
I noticed that the main point is fish temperature that should never be above
40°F from the catching point to the processing point.
regards
najib layachi
food inspector and technologist
Morocco

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