RE: Aftershave and perfume taint

From: Christian Vogl (cvogl@shafer-haggart.com)
Date: Wed Feb 14 2007 - 16:07:57 PST

  • Next message: Klaus Schallie: "RE: Aftershave and perfume taint"

    It has always been my understanding that the need to avoid such items is
    to avoid interfering with any staff's ability to sense (smell) any
    problems, decomposition, etc.
    I think it is definitely worth having as policy, based on that.

    Christian Vogl
    Quality Systems Manager
    Shafer-Haggart Ltd.

    -----Original Message-----
    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
    Behalf Of Richard Chivers
    Sent: February 14, 2007 11:48 AM
    To: seafood
    Subject: Aftershave and perfume taint

    Has anyone ever found taint in fish caused by staff wearing aftershave
    or
    perfume? I have never come across taint from these sources in 25 years
    and
    using this as my basis for risk assessment I have not considered it
    worth
    putting in a hygiene policy. We are dealing with non-oily fish,
    scallops in
    particular (gonad is recognized as being high in oil).

    Thanks for any input.

    Richard Chivers
    Seafood Audit International 

    --
No virus found in this outgoing message.
Checked by AVG Free Edition.
Version: 7.5.441 / Virus Database: 268.17.37/682 - Release Date:
12/02/2007
13:23

    This archive was generated by hypermail 2b29 : Wed Feb 14 2007 - 16:14:12 PST