Best regards,
Andrew Strak
>
>
>
>-----Original Message-----
>From: Ben J. Elder <benelder@home.com>
>To: rsardine@bangornews.infi.net <rsardine@bangornews.infi.net>;
>seafood@ucdavis.edu <seafood@ucdavis.edu>
>Date: Sunday, February 14, 1999 3:48 PM
>Subject: Re: CCP or Not?
>
>
>>Ron,
>>If you have no CCP's, you have no HACCP plan. I think under your
scenario,
>>you would at least have a CCP at the metal detector. If you are adding
any
>>controlled ingredients such as nitrites, their control is critical enough
>to
>>be a CCP.
>>Ben Elder
>>Food Safety Institute
>>-----Original Message-----
>>From: Ron Hoelzer <rsardine@bangornews.infi.net>
>>To: seafood@ucdavis.edu <seafood@ucdavis.edu>
>>Date: Saturday, February 13, 1999 8:18 PM
>>Subject: CCP or Not?
>>
>>
>>>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
>>>
>>
>