Can anyone help with a HACCP Plan for Frozen Shrimp?
Started by msh3egy, Jul 26 2009 07:22 PM
Dear frined
i have a factory he catch the Shrimp from the sea and sorting it as its size
then packed it on a box with differents weight
and froze it to export
they want to get ISO 22000
can any one support me with this ?
=======================================
is it mandatory to make a test for toxic and other thing in the Shrimp which got from the sea ? where they havn't any lab or measurements
thanks
i have a factory he catch the Shrimp from the sea and sorting it as its size
then packed it on a box with differents weight
and froze it to export
they want to get ISO 22000
can any one support me with this ?
=======================================
is it mandatory to make a test for toxic and other thing in the Shrimp which got from the sea ? where they havn't any lab or measurements
thanks
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Simply put it is critical that you (your client) become competent in understanding:
- what constitutes a good quality shrimp that is safe for human consumption
- how to identify and measure the above
- how to ensure the shrimp stay safe and fit for human consumption throughout the processing and delivery process
It is not possible to get this competence easily. You either need the advice of an expert to tell you in detail what and how to achieve the above or you need to develop the competence in house.
Below are some excellent resources and articles related to your query.
Fish and Fisheries Products Hazards and Controls Guidance
HACCP plan for cooked shrimp
Bacterial Levels in the Muscle of Post Harvested Shrimp
A HACCP PROGRAM FOR RAW, CULTURED PENAEID SHRIMP
HACCP in shrimp farming
Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers
- what constitutes a good quality shrimp that is safe for human consumption
- how to identify and measure the above
- how to ensure the shrimp stay safe and fit for human consumption throughout the processing and delivery process
It is not possible to get this competence easily. You either need the advice of an expert to tell you in detail what and how to achieve the above or you need to develop the competence in house.
Below are some excellent resources and articles related to your query.
Fish and Fisheries Products Hazards and Controls Guidance
HACCP plan for cooked shrimp
Bacterial Levels in the Muscle of Post Harvested Shrimp
A HACCP PROGRAM FOR RAW, CULTURED PENAEID SHRIMP
HACCP in shrimp farming
Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers
1 Thank
Any other comments on this from the foodies?
1 Thank
is it mandatory to make a test for toxic and other thing in the Shrimp which got from the sea ? where they havn't any lab or measurements
Most (all?) customers and regulatory authorities will say yes.
Rgds / Charles.C
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