There is no doubt that this item is subject to product and process
associated hazards. Both the seafoods and dairy ingredients are from
foods of animal origin and are thus quite capable of not only
harboring but allowing for prolific growth of numerous pathogens. At the
very least a CCP could be considered at the receiving step to ensure that
the products received have indeed been properly thermally processed. In
addition, the heating/mixing step and the chilling step may be critical.
Is it not better to error on the side of caution rather than find reasons
to not have a HACCP plan?
Douglas L. Marshall, Ph.D.
Associate Professor, Mississippi State University
Director, Food Safety Institute
On Sat, 13 Feb 1999, Ron Hoelzer wrote:
> 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
>