We are a shrimp processor in Oregon . In 1999 ,NFPA did a study for
Dungeness Crab processing. An IT
of 165f would provide lethality and could be used
as an alternative to the time and temperature criteria.Some processors
asked if this same IT could be used to determine a lethal cook for
shrimp.We were given the
okay by the dept. of Ag and made that part of our HACCP plan . I am hearing
now that the FDA will not
accept this for shrimp.Does anyone know for sure if this will not be
acceptable? I believe that Ken Hildebrand and did a study also and agreed
with our State agency. My second question.We have a peeler
operator who moves from one machine to the others (4) and hourly logs the
belt speed and the steam pressure gauge.FDA says that the peelers must be
continuously
monitored,which is what we are doing ,but they want
them hooked up chart recorders. Are there any other processors who are
doing something else? The word
"continuous" seems to have different interpretations.I'd
like any input..
Thanks
Anne Espedal
Bornstein Seafoods
Astoria,Or
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