HACCP for canned seafood

Hi,

I work in food industry, and one of my colleagues ask me about HACCP plan for canned tuna as per FDA guidelines. The question is about thawing time and temperature as CCP.

In my case for pre-cooked product is clear, but this product is raw and then canned and sterilized. 

Could someone help about it?

Hi, Nicolaz;

From the information you have provided, the concern would be at the "thawing" step the formation of scombrotoxin due to temperature abuse.  If the raw product is MOP/MAP or vacuum sealed it could possibly add another hazard as well (C-bot).  However unlike C-bot, histamine produced from said toxin cannot be destroyed by thermal treatment.  Here is the guidance from the FDA on the control measures for this hazard;

Chapter 7 Scombrotoxin (Histamine) Formation.pdf   2.09MB   42 downloads

Hi,

I agree. Histamine is the problem for temperature and time abuse. Once the fish is cut into pieces and packed in cans or jars the temperature before  thermal processing should reach maximum 40°F (4.4°C).

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