I have seen high histamine levels in canned anchovies off the shelf. I would get a COC or test yourself at receipt.
Gregory R. Scher
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf Of Amilcar Caputo
Sent: Monday, June 04, 2007 3:14 PM
To: maria.joao.cardoso.porto@clix.pt
Cc: seafood@ucdavis.edu
Subject: Re: anchovies
Maria, it seems like you need to lay down the whole HACCP plan. I think it's a good idea to start with some sound scientific literature such as the "Fish and Fisheries Products Hazards & Controls Guidance". If you don't have one, ask me so I can show you how to get it. You might be in a country with different regulations than the US but it's a good start.
Then, you'll find the hazards associated with the fish you're working
(achovies) and go from there. Everything else should be common sense.
Hope it helps,
Amilcar
> Dear collegues
>
> Still on the anchovie HACCP side:
> You have a process that gives you:
> anchovies
> 1) water activity<0.84
> 2) 5.8<ph<6.2
> 3) sous vide packaging
> 4) salt percent >15%
> 5) keep temperature less than 15 degrees centigrade You receive the
> anchovies already packed. Which controls would you do to the supplier
> that send you the product?
> How would you validate a best before end date of 1.5 years.
> Then, in your company, you store, remove from package, soack in oil
> for 24 hours, can the fillets, add oil or olive oil, seam, pre wash
> with detergent and water, store before shipping.
>
> Which would be your CCP´s?
> Thanks in advance
> Maria
>
>
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Amilcar Caputo
Cell: (714) 448 5355
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