Dear list,
Anyone care to comment on the following regarding HACCP applications?
The process is as follows,
IQF RAW MATERIAL---PUT THROUGH A BURNER (4 CROSS MARKS ON THE FISH)---APPLY
COTTONSEED OIL WITH A DUSTING ON TOP OF THE FISH (SEASONING OF
SPICES,DEXTROSE,SALT ,MSG ETC.)-- GYRO FREEZER---FLOWRAP---PACK --COLDSTORES.
Country of export are recording diffrent plate counts (lower) than country of
reception. What problems can occur from inconsistent temperature control in
shipping?
Thank you,
Paul Dion
Paul Dion Associates, Inc.
Plymouth, Massachusetts
USA
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