CCP or Not? -REPONSE

Gilbert =?ISO-8859-1?Q?Sauv=E9?= (SauveG@EM.AGR.CA)
Tue, 16 Feb 1999 10:09:34 -0500

The seafood dish Ron is referring to must be something with a sauce or =
rice or pasta. Then what about hazards associated with ingredients like =
flour, butter, vegetables, rice or egg pasta? And those associated with =
process steps like cooking these ingredients and maintaining them (warm or =
cold?) after cooking and prior to their incorporation into the dish?

Gilbert Sauve
CFIA
-------------------------------------
>>> =22Andrew Strak=22 <abstrak=40auracom.com> 14 f=E9vrier 1999 >>>

There will be some risk of contamination with human-borne pathogens during =
mixing, therefore temperature control during processing and before =
freezing is becoming a real issue, I guess. In particular this omni-present=
Staphylococcus aureus may be a risk and you would have to reduce product =
exposure times at any given temperature to keep you within the limits =
defined for this risk.

Best regards,

Andrew Strak
>------------------------------------------>
>-----Original Message-----
>From: Ben J. Elder <benelder=40home.com>
>To: rsardine=40bangornews.infi.net <rsardine=40bangornews.infi.net>;
>seafood=40ucdavis.edu <seafood=40ucdavis.edu>
>Date: Sunday, February 14, 1999 3:48 PM
>Subject: Re: CCP or Not?
>
>
>>Ron,
>>If you have no CCP=27s, 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=40bangornews.infi.net>
>>To: seafood=40ucdavis.edu <seafood=40ucdavis.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
>>>
>>
>