RE: HACCP - cooking seafood

From: c_yeung (c_yeung@ameritech.net)
Date: Fri Apr 22 2005 - 10:46:23 PDT

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Dear all,

We are making a finished product - Cooked shrimp with sauce and vaccum packed in plastic bag (Frozen Product). I'm working on the cooking instruction on the retail label.

For the best result: Consummer put the bag in the boiling water for 10-15 minutes.

What I concern about is the internal temperature and any hazard from the plastic bag.

Any comments?

Regards,

Cindy
Customcraft Food Service

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