A seafood processor is going to make a seafood dish from products that
have already been processed. He will be combining previously thermally
treated product. These products will all be purchased from sources which
are processing under a HACCP plan, hence, any pathogens will have been
destroyed before the product reaches the second processor.
The product will consist of the following:
Cooked, refrigerated seafood (could be lobster, crabmeat, shrimp)
Pasteurized dairy products,
Spices and flavorings
These ingredients will be heated to blend the flavors, but not heated
enough to achieve any degree of kill activity.
After heating the product will be dispensed into retail size containers
and frozen.
The question is - would there be any critical control points with this
product?
Ron Hoelzer
Maine Food Technology Associates