2 replies to this topic

[tiger]

Hello, please guide me with following questions:

 

We are a seafood processing facility and we recently acquired a seafood company that also offer meat and poultry products (box in box out),

 

How do we create HACCP plans for fresh and frozen meat and poultry products? We will not open the product, it will be box in box out, it will be received, stored and shipped. What are the hazards and CCPs for this?

 

 

thanks in advance.

[Charles.C]

Hello, please guide me with following questions:

 

We are a seafood processing facility and we recently acquired a seafood company that also offer meat and poultry products (box in box out),

 

How do we create HACCP plans for fresh and frozen meat and poultry products? We will not open the product, it will be box in box out, it will be received, stored and shipped. What are the hazards and CCPs for this?

 

 

thanks in advance.

Hi Tiger,

 

It's a question of Risk Assessment.

 

Do you mean the hazards to yr (a) existing seafood process or (b) to the meat product in the incoming boxes ? Or both ?

 

Either way  some context regarding the specific products/flow patterns involved will likely be required. and their potential overlaps.

[KTD]

Tiger -

     As noted by Charles, do need some more context.

     Not sure where you are located, but in the US, if you do not open and 'process' the product, then you are engaged in the storage and distribution, not man'f, of the involved products.As such no HACCP plan needed for the meat & poultry.

 

KTD