1 reply to this topic

[Duncan Lash]

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.

[Charles.C]

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