2 replies to this topic

[Standards Man]

The importer is holding tanks with the capacity upto holding 3000kgs of live produce also has frozen products. The live products are Canadian lobster, european fish, fresh and frozen Shrimp, Tuna, Loins and Tuna Saku, australian lobster crabs and live hammour.


Can anyone guide me how HACCP can be implemented and what could be the PRP's.


Standards Man

[George @ Safefood 360°]

Hi Standards Man

You might find this document useful. It has recently been updated and is usually my first port of call when looking at HACCP for seafood products.

FDA Seafood Hazards


George

[Charles.C]

Dear Standards Man,

You hv posted in the ISO 22000 forum. The specific haccp requirements are defined by the standard.

I am guessing you currently have no technical background/experience in haccp implementation/theory.?
This will somewhat define yr starting point ?
Pls advise.

George's link is a marvellous operational compilation although partially directed to USA market. And traditional haccp.

Do you have a preference, ie export to A,B,C ? eg if EC, yr requirements will presumably be set by Indian "competent authority" as well as ISO 22000 .

Rgds / Charles.C

PS just noticed you are importing, not exporting. any haccp plan will depend on the specific process, ie presumably (a) to sell some live products and (b) some products (???) processed from frozen raw material. (or are you just selling the frozen raw material?).