Hi Shetty,
If importing to the US, the answer is "yes," if the following conditions
are met:
1. A Hazards Assessment is conducted. This includes evaluating any
allergen issues since seafood is an allergen.
2. If hazards are reasonably likely to occur, a HACCP plan is
developed and implemented. If a HACCP plan already exists, it needs to
be re-assessed to consider the change in conditions by converting the
facility to a multi-purpose food storage facility
3. Good Manufacturing Practices and Sanitation Control Procedures
and monitoring records need to be implemented
For details, refer to the Seafood HACCP regulation:
http://www.cfsan.fda.gov/~lrd/searule3.html
GMP information is at:
http://www.access.gpo.gov/nara/cfr/waisidx_03/21cfr110_03.html
SCP information is at: http://seafood.ucdavis.edu/haccp/scpvideos.htm
Pamela Tom
University of California
Food Science and Technology Department
One Shields Avenue
Davis, CA 95616 USA
E-mail: pdtom@ucdavis.edu
Web: http://seafood.ucdavis.edu
________________________________
From: shetty t.seetharama [mailto:ts_shetty@yahoo.com]
Sent: Monday, April 23, 2007 4:06 PM
To: seafood@ucdavis.edu; Pamela Tom
Subject: Use of shrimp processing facility for other food
Dear List members,
Greetings.
I have been asked by my friends the following question:
In some countries in south and south-east Asia, the shrimp processing
establishments depend purely on farmed shrimps harvested during
full-moon and/or new-moon periods, and operate only for 10-12 days a
month. Is it possible to use these processing facilities for vegetable
packing and freezing during the rest of the period in the month or
during off season? If so, is it possible to share the cold storage
facility, with physical separation between the two?
I would appreciate comments from the members of the list.
Thanks and best regards,
Shetty T.S.
Kodiak, AK, 99615
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