>I have a scenario for discussion since I have encountered several points
>of view:
>
> 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
>