Vanessa,
What is a "HACCP accredited facility"?
Who does the inspection and how does the documentation read?
Does the FDA recognize it?
I would like to have my facility accredited.
Thank you
Mark Freeman
________________________________
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Vanessa Broadnax
Sent: Friday, April 18, 2008 6:25 PM
To: Howard.Tenen@quirchfoods.com
Cc: seafood@ucdavis.edu
Subject: RE: Smoked Lox Pathogen Control
Howard:
It was previously discussed that a clarification was needed in regard to
storage or process being the issue.
Apparently, you missed that email. I do not process, so my only concern
is storage.
For your edification, I direct a HACCP accredited facility; and do so
very well.
My educational background and work experience have prepared me to
properly run our operation.
Thank you for all of your tips; however they are presumptive and
solicited by me.
No need to reply.
Regards,
Vanessa C.Broadnax, MS,Tech.Mgmt.CQA,CMQOE
HACCP Manager
Baldor Specialty Foods Inc.
511 Barry Street
Bronx, New York 10474
Telephone: 718.304.4536
Fax: 718.328.9944
Committed To Food Safety
________________________________
From: Howard.Tenen@quirchfoods.com [mailto:Howard.Tenen@quirchfoods.com]
Sent: Friday, April 18, 2008 11:02 AM
To: Vanessa Broadnax
Cc: seafood@ucdavis.edu
Subject: Fw: Smoked Lox Pathogen Control
Howard Tenen/Quirch
04/18/2008 07:03 AM
To
"David Doble" <DDoble@pacseafood.com>
cc
Subject
RE: Smoked Lox Pathogen ControlLink
<Notes:///85256FE100605522/DABA975B9FB113EB852564B5001283EA/E378927F5E31
6A978525742E006F52BE>
Vanessa,
David is right. C.Bot does not come into effect in this process.
Listeria is the only issue. In your clean down process, You should be
using a Quaternary Sanitizer on all food contact surfaces, this inhibits
the growth of L. Monocytogenes. You should have as part of your HACCP
Plan, or in you SSOP a written procedure for Listeria reduction either
by and approved additive to the smoking process or at the minimum, in
your clean down.As far as your product in the cold smoke process, I
understand that here are a few companies using a LACTIC Bacteria or a
Strain of C. piscicola to inhibit the growth of Listeria in the vacuum
package. This bacteria ( C. piscicola) drastically reduces L. m. in the
package and does not effect the flavor profile.
Howard
Howard Tenen
Quality Control/Technical Services
Manager
Quirch Foods.
Office: 305-691-3535 EXT 271
Fax: 1-305-593-0272
E-mail: Howard.Tenen@quirchfoods.com
"David Doble" <DDoble@pacseafood.com>
Sent by: owner-seafood@ucdavis.edu
04/17/2008 04:01 PM
To
"Vanessa Broadnax" <vanessa@baldorfood.com>, <seafood@ucdavis.edu>
cc
Subject
RE: Smoked Lox Pathogen Control
Thanks Vanessa, I should have clarified....
C. bot is not an issue for storage as it is a frozen storage.
The target pathogen for control would be L. monocytogenes.
the challenge is created when cold smoking as temperatures do not reach
a kill level for L.m.
Looking to see what information folks may have on the control of Lm in
cold smoked fish.
thanks!!
David
David Doble
QC Manager
Pacific Seafood
Pacific Smoking
16797 SE 130th
Clackamas Oregon 97015
503-905-4582
ddoble@pacseafood.com
"Inspect what you Expect"
P please don't print this e-mail unless you really need to
-----Original Message-----
From: Vanessa Broadnax [mailto:vanessa@baldorfood.com]
Sent: Thursday, April 17, 2008 12:59 PM
To: David Doble; seafood@ucdavis.edu
Subject: RE: Smoked Lox Pathogen Control
Good Afternoon:
Please keep it at 38*F or under to control Clostridium Botulinum.
Regards,
Vanessa C.Broadnax, MS,Tech.Mgmt.CQA,CMQOE
HACCP Manager
Baldor Specialty Foods Inc.
511 Barry Street
Bronx, New York 10474
Telephone: 718.304.4536
Fax: 718.328.9944
Committed To Food Safety
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of David Doble
Sent: Thursday, April 17, 2008 3:33 PM
To: seafood@ucdavis.edu
Subject: Smoked Lox Pathogen Control
Was wondering if anyone would like to share with their experience with
controlling Pathogens in Cold Smoked Salmon.
Any input would be appreciated.
David
David Doble
QC Manager
Pacific Seafood
Pacific Smoking
16797 SE 130th
Clackamas Oregon 97015
503-905-4582
ddoble@pacseafood.com
"Inspect what you Expect"
P please don't print this e-mail unless you really need to
This archive was generated by hypermail 2b29 : Sun Apr 20 2008 - 08:19:01 PDT