Kevin,
For exactly these reasons I often have the CCP in fish gutting as the skill
of the staff. For it is the skill of the staff that has to be
measured as success or failure and therefore is the real critical limit.
When these badly gutted fish go on for further processing especially vacuum
packing that the very real risk of boutulism arises. So if the fish are
gutted correctly in the first place you eliminate the majority of food
safety hazards for the rest of the process.
It is the same in the gutting of any animal such as cattle/pigs etc. If the
gutting step is stuffed up no thing else will save the food that is
produced along the chain.
Clare Winkel
Program Leader- Food Safety
NATA Certification Services International (NCSI)
80 Jephson St
Toowong Qld 4066
ph Aust/ 07/ 3870 7556
fx Aust/07/ 3870 4570
www.ncsi.com.au
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of kevin lyman
Sent: Wednesday, 7 April 2004 8:02 AM
To: seafood@ucdavis.edu
Subject: Poor workmanship in removing blood from fish bellies
Attn: Peter Howgate & everyone else:
When fish such as mahi mahi are gutted and cleaned, does a poor job of
washing the blood out of the bellies, contribute to foul odors, bacteria
growth, and reduced shelf life. We had some mahi come in which had a lot of
blood in the belly cavities and became extremely smelly. My theory is that
the poor job of removing belly blood after removing the internal organs,
contributed to this condition, and that the product should have either
thouroughly cleaned or rejected at the time of inspection. Any scientific
expertise responses will be appreciated. I am HACCP certified but lack the
scientific knowledge and expertise to know if my observation of this poor
workmanship is the cause of the problem we had. Thanks for your help.
Kevin Lyman
John Nagle Company
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