I am needing help with a couple of questions that I can't seem to find the
answer to. When using dried egg whites in a seafood batter that will be
cooked before consumed would receiving for the egg whites be a CCP, and in
need of being tested for salmonella? I would think in a product that would
receive any heat treatment it wouldn't be a CCP but I can't find a direct
answer. My second question deals with doing an Import Specification for
whole,blast frozen Albacore tuna,buying directly from the fishermen,what
information would be important for this document?Is there a good web site
that has examples of product specs? Thanks
Anne Espedal
Bornstein Seafoods
Astoria, OR
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