Lorne,
One other point, most raw oysters are ready to eat and the hazards are
considered to be at a tollerable level. So the raw oysters must be
protected from other seafood product that are raw and must be processed
to make safe.
Pete Snyder
---------------
Larry Wyatt wrote:
>Lorne,
>
>They are both raw products. The container is just different. One has a
>shell and one has either a metal can or a plastic bag. The concern with
>either one of them should be once the container is opened.
>
>Larry Wyatt
>
>Larry Wyatt, PhD
>Chief Executive Officer
>FoodHorizon Inc
>979-696-7654
>Fax: 413-674-9126
>www.foodhorizon.com/info.html
>
>
>
>
>-----Original Message-----
>From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
>Behalf Of lorne clayton
>Sent: Wednesday, January 28, 2004 9:56 AM
>To: seafood@ucdavis.edu
>Subject: Query-HACCP
>
>
>We have a situation where a small processing plant receives both bagged
>oyster shellstock for 1/2 shell sales plus already shucked, packaged
>oysters on the same shipment. The plant cooler is not large enough to put
>physical separation. And as both products arrive at the same time time
>separation is not an option. Has anyone else solved this particular issue
>with respect to product flow in HACCP Plan.
>
>Thanks and Regards
>
>L. Clayton
>
>
>
>
>
-- O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A, St Paul, MN 55114 http://www.hi-tm.com Tel 651-646-7077 Fax 651-646-5984 One Worldwide qualified set of food safety guidelines.
This archive was generated by hypermail 2b29 : Wed Jan 28 2004 - 10:19:37 PST