George and Richard,
I have worked in a lab where one of the techs put moisturizer on his hands
and then ran a HPLC test and completely stuffed up the results.
It's also a clause under BRC and most HACCP management systems for this to
be included in the personal hygiene requirements.
Clare Winkel
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of George Berkompas
Sent: 15 February 2007 19:31
To: richard@fishonline.co.uk
Cc: seafood
Subject: Re: Aftershave and perfume taint
You're sure that no one in the lab was wearing aftershave or perfume?
Once while inspecting canned salmon, someone brought apple cider into
the lab, and it quickly permeated the environment.
George Berkompas
----- Original Message -----
From: Richard Chivers <richard@fishonline.co.uk>
Date: Wednesday, February 14, 2007 11:48 am
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
>
>
> --
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>
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