2 replies to this topic

[food safety 101]

Hello all,

We are a seafood distributor company and we will be receiving RTE-ROP meat & poultry at our facility in the future. The process flow for this product is as follows:

Process Steps

Description

Receiving

Received product will be checked for temperature and quality.

Storage

Storage temperature will be monitored regularly  and documented and monitored every 30 minutes with an automatic online temperature monitoring alarm system. Manual temp recording (twice a day) will be our backup in  case of data logger failure.

Load and distribute

Product is packed in original packaging. Truck temperature is checked.

 

We have a supplier approval program in place therefore we are getting a continuing letter of guarantee from the supplier at receipt. We also have a listeria program in place but I’m not sure if this needs to be incorporated into this HACCP plan because we aren’t processing any of this product and its kept in its original packing at all process steps.  

1.       Can anyone give me some advice on what links/websites to complete my hazard analysis sheet,

2.       Review my process flow and make any comments as you see fit

3.       From my understanding there are no CCPs since we have receiving and storage prerequisites in place to ensure it remains at proper temperature during receipt and storage- can someone confirm or disagree with this statement    

§  Freezer (-10.0 – 1.0 F)

§  Cooler (32.0 – 39.9 F)

§  Loading Dock Area (32.0 -55.0 F)

[Charles.C]

Hi food safety 101,

 

You omitted to mention if this is related to any specific FS Standard, eg SQF ?

 

I'm not in USA, or meat,  so unsure if this activity comes within jurisdiction of USDA, or is that only for "processing" ?

 

Anyway, these mostly USA threads offer some general approaches -

 

http://www.ifsqn.com...age/#entry77986

 

http://www.ifsqn.com...any/#entry82622

 

IIRC other geographical locations may set meat storage temperature stages as regulatory CCPs. This aspect has varied opinions.

 

TBH, in my seafood processing experience, mixing with meat and poultry is a bit of a no-no but I guess it's less offensive if zero cross-contact is ensured.

[food safety 101]

You omitted to mention if this is related to any specific FS Standard, eg SQF ? we're using FSSC 2200 standard

 

I'm not in USA, or meat,  so unsure if this activity comes within jurisdiction of USDA, or is that only for "processing" ? not sure either 

 

IIRC other geographical locations may set meat storage temperature stages as regulatory CCPs. This aspect has varied opinions.

 

TBH, in my seafood processing experience, mixing with meat and poultry is a bit of a no-no but I guess it's less offensive if zero cross-contact is ensured. zero cross-contact is ensured

 

 

 

Thank you Charles for your input