Fish processing

Hi everybody,


Could somebody help me with an answer?

It is storage of frozen fish (as finished product) CCP in a fish processing factory?

There is not really a universal answer to the question, whether or not a process is a CCP would depend on the result of your hazard analysis plus consideration of how the fish will be used after it leaves the plant. In most operations involving cold storage the temperature of the coldstore is a CCP due to microbial activity above - 18 Centigrade which is the reason for cold storage in the first place.

Consider "cooked" and" uncooked product" during storage in freezer?

Charles Chew

As noted above, opinions can vary. I think many frozen seafood HACCP Plans say not, probably on the logic of specifying which CCPs are the MOST significant however have not checked back on internet to verify this. Basically if you think you can justify then go ahead and label. A similar query often arises regarding the freezing step in my experience. Need to consider the HACCP fundamentals - risk, severity etc.

Consider "cooked" and" uncooked product" during storage in freezer?

Charles Chew

<{POST_SNAPBACK}>

They are "uncooked" product.

They are "uncooked" product.

In this case, my opinion is storage in freezer i.e. storage temperature monitoring including during transportation is adequate in controlling a quality control point where risk and severity are low. Risk is also not significant as further domestic cooking is required prior to consumption. IMO, not a CCP

I would consider otherwise if the products are uncooked.

CHarles Chew

A good reference (IMO) on this subject although with some preference for American scenarios is at http://seafood.ucdav...u/haccp/ucd.htm although always remembering one must maintain focus on one's own process.
The second item listed in above ref. which is useful seems to have old link , try Fish and Fisheries Products Hazards and Control Guidance - Third Edition at http://www.cfsan.fda...omm/haccp4.html

Best Regards to all
Charles.C