Hi All ,
I am working with a catering group ,And we're now in first our stages of implementing HACCP in our kitchen ,
what is my next step for the HACCP team ,
we've done the flow charts for preparation procedures and receiving and storing of stock .
Regards,
Kevin Gibson Chef.
Island Caterers/Island Inn Hotel
Tel:436-6075-Cell 243-4829
sherki@caribsurf.com
----- Original Message -----
From: Roy Palmer
To: George Souza ; seafood@ucdavis.edu
Sent: Friday, March 21, 2008 5:30 PM
Subject: RE: Roche Salmon Fan Solution
George
Would be great if you had email address or website where those of us outside Nth America could make contact to obtain - very good tool
There was a Tuna one done like this too if I recall
Cheers
Roy
----------------------------------------------------------------------------
From: george@endeavorseafood.com
To: seafood@ucdavis.edu
Subject: Roche Salmon Fan Solution
Date: Fri, 21 Mar 2008 09:26:59 -0400
Many thanks to the many people who helped me locate this difficult to find item. The contact for the Roche division is below in case any of you ever seeks same.
The Seafood List community has come through yet again! This is one of the very best resources in the business. Thanks Pamela. George
SalmoFan & SalmoFan Lineal Color Charts
Hoffman-La Roche
(800) 263-0867 - Canada
(800) 451-8325- USA
Does anyone know where to get a Roche salmon fan or color chart? I have had no luck in locating this tool. Thanks in advance for any help you can provide.
Best regards,
George Souza
Endeavor Seafood, Inc.
172 Thames St., Suite 300
Newport, RI 02840
401-841-5412 phone
401-841-8639 fax
www.endeavorseafood.com
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