Mark,
If you store or are a distributor of seafood, pasteurized crab, or raw
shell stock you must have a HACCP Plan for each. I've been in the
consulting business for 15 years and have been in the Meat and Seafood
industry for over 40 years,and I am the Technical Services Manager at a
Wholesale Meat and Seafood distributor in Miami and never have I heard the
term, "accredited facility". Though some people may call, having a HACCP
Plan an accreditation. A HACCP Plan is Mandatory under federal
Regulations.Having at least on person that has taken an approved Seafood
HACCP based certification training course is also required by FDA.
Registering your facility with FDA, fulfills you requirement under The
Homeland Security act. You can contact NOAA, in Boston or on-line and
they offer seafood HACCP Training classes.If you need some one to write
your HACCP Plan.You could contact me personally if you like. I've been
doing this for over 15 years, for USDA at first and in the past 8 years
for USDC/FDA and have also taken courses for importing seafood, from a
recognized industry Seafood Import attorney and from the person who wrote
FDA's Seafood operational manuals, Mary Snyder. I may not be the" fufu"
consultant on the block, But I have common sense and have written over 200
HACCP Plans in the last 15 years. Give me a call, at the least, I can
send you in the right direction.
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
"Mark Freeman" <mark@saveonseafood.com>
04/20/2008 11:06 AM
To
"Vanessa Broadnax" <vanessa@baldorfood.com>,
<Howard.Tenen@quirchfoods.com>
cc
<seafood@ucdavis.edu>
Subject
RE: Smoked Lox Pathogen Control
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
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
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