To anonymous subscriber,
It is clear that FDA did not have confidence in the final product as same
probably reached the packing plant already with a low quality label....and
the producer could not probably demonstrate any kind of pre-quality concern
before final check at packing...so FDA was obliged to impose 100% sampling
basis....According to my experience the sampling plan reduces when the
confidence increases in the lot you have to inspect. And the only way to do
that is to have the industry to start considering global safety programs
considering critical points definition on board vessel or at farm side, at
landing/transfer and processing points....The plant having suffered the
penalty from FDA admits that they have lost the value of the shipment as not
being sellable anymore....so now whom would they turn to for getting
help/advices for future shipments ?? Who can answer this question today ??
Only a few consultants are able to help them with the full package
handling/temperature and HACCP monitoring ? I am afraid we have to urgently
address the issue of providing training to the industry on the subject if we
want seafood and fish to be on the menu for the years to come...
Alain Schalk
Cotecna Inspection SA
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Seafood HACCP Mailing List
A subscriber to this list asked me to post this message. If you have
information, would you either share via the listserv for open discussion
or with me privately (pdtom@ucdavis.edu)?
"During my visit to Ecuador a question came up about sampling for
histamine in tuna. The firm packs headed and gutted tuna (high quality)
for the US fresh market - Miami Seafood market and NY Fulton Seafood
market. They air freight everyday. After an FDA inspection they were
told to sample each fish for histamine by removing at least 50 grams of
flesh near the neck line fins (instead of the previous tail location).
This type of sampling will destroy the esthetic quality of the fish and
make it unsaleable in this particular market. How is this matter is being
handled by other sellers of this product?
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This archive was generated by hypermail 2b29 : Thu Nov 04 2004 - 07:36:47 PST