HACCP for surimi products eg imitation crab
Started by Duncan Lash, Jul 06 2011 02:57 AM
Hi all,
I am looking into hazards and control measures for surimi based products such as imitation crab/shrimp/shellfish. I am having trouble determining the hazards for this type of food. I assume that the hazards in the raw material (surimi) would be the same as for raw fish?
What about control measures - are the cooking steps sufficient to inactivate pathogens? Are they considered a CCP?
What about pasteurisation after packaging - is this for pathogen control or to reduce spoilage microflora.
Thanks,
Duncan.
I am looking into hazards and control measures for surimi based products such as imitation crab/shrimp/shellfish. I am having trouble determining the hazards for this type of food. I assume that the hazards in the raw material (surimi) would be the same as for raw fish?
What about control measures - are the cooking steps sufficient to inactivate pathogens? Are they considered a CCP?
What about pasteurisation after packaging - is this for pathogen control or to reduce spoilage microflora.
Thanks,
Duncan.
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Dear Duncan,
I suggest you post a flow chart if you hv one. i hv previously seen haccp plans for "surimi" on the net but it may relate to the specific flow / components.
Rgds / Charles.C
I suggest you post a flow chart if you hv one. i hv previously seen haccp plans for "surimi" on the net but it may relate to the specific flow / components.
Rgds / Charles.C
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