Listservers,Thanks for the input last week.I realized
that I didn't word one of my questions well so maybe
I can reword it to make sense. I am very aware that
one CCP for shrimp would be the cook step, we had
used the belt speed and the time as our verification.We
were given the Okay to use the Crab process study that
the NFPA had done and use the core temp. as an
alternative to the time and temp. criteria. which we have done since 1999.
An FDA inspector has now told us
that this is not "Continuous" which is the word used in the guide.I don't
disagree but the guide suggests a temp. recording device and I am not all
that familiar with something that can be attached to the peelers.
I have a chart recorder to monitor our cooler,I understand the whats and
hows of its use pertaining to our cooler
temperature,but we need to put them on the shrimp peelers? I don't
understand that concept because the only
temp. it would be recording is the steam temperature, and
not a core temperature as we do now ,can someone
tell me what other processors use for the shrimp cook step verification
that would make the regulatory agencies
happy .This has been haunting me for months ..I'll be
grateful... Thanks again.
Anne Espedal
Bornstein Seafoods
Astoria,Or
This archive was generated by hypermail 2b29 : Tue Feb 18 2003 - 14:04:18 PST