Dear Alma and everyone else,
I have audited ice plants in Australia for HACCP as they were supplying food
companies and supermarkets. Outside the confines of the USA laws (referred
to by other people), HACCP is used as a tool to identify ALL KNOWN potential
hazards at ALL RELEVANT steps within the process.
So the source of your water is the most obvious step for most potential
hazards (micro/chemical/physical contamination)which could be controlled in
a number of different ways (UV/Chlorination/filteration/Approved supplier
program ect ecte). And then there are other hazards at other steps that
other people have mentioned like chemical contamination.
But during the step of the ice storage, the hazard is not micro growth but
micro survival.
If you have not controlled your water source and you have pathogens in the
ice, the pathogens won't be growing whilst frozen, but will survive to grow
after thawing, which is usually at the point of human consumption. This is
why you are told not to have ice in your drinks in third world countries.
The CCP is the point at which controlled is applied to control a significant
hazard ie the treatment of your incoming water supply at the very least. But
how the ice is treated (ie dragged along the ground across cobble stones in
a market square with a hook) can cause a further hazard of micro
contamination after the water source was treated.
The allocation of CCP's depends on the conditions in your plant and your
water source.
Clare Winkel
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Tom Gill
Sent: 06 July 2006 00:02
To: alma tina
Cc: seafood list
Subject: Re: Ice Plant HACCP
The answer to this question is YES, without reservation!
I have been involve in law suit that involved such a situation. Please
contact
me directly if you would like some help in setting up a HACCP plan!
Tom
Quoting alma tina <almaorodiotina@yahoo.com>:
> Dear list,
>
> I would like to ask if it is necessary to have HACCP for ice
> manufacturing? If so, will pathogen growth be considered hazard at
> the ice storage or during storage of ice? The answer I believe is
> quite obvious but Please enlighten me on this.
>
>
> thanks and regards
>
>
>
> ---------------------------------
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