Hi Cindy,
You will need a series of internal temperature records along with the bug
counts that show the product to be safe. I would guess your product would
need to reach a core temperature of 75ºC for 3 minutes. The plastic bags
must be stored in a manner that will not allow them to become contaminated
for example with dust, moisture or product. It must also have non-migratory
characteristics at 100ºC for at least the length of time it takes for the
core temperature to reach the target temperature (in this case suggested
75ºC).
Hope this helps.
Richard Chivers
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf
Of c_yeung
Sent: 22 April 2005 18:46
To: seafood@ucdavis.edu
Subject: RE: HACCP - cooking seafood
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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