Seafood Specification Requirement
Hi,
We receive seafood IQF (raw) and we ship it out the same way.
I am working on standard micro requirements for the seafood specs we provide suppliers.
I'm using the Fish and Fishery Products (2011) as a guide, but I am confused on what specific micro testing the purchaser would want to ask.
Products:
- Shrimp
- Cod
- Salmon
- Tilapia
- Steelhead Trout
Any advice is very appreciated!
FSIS has some recommended specs here, but no routine testing suggested for raw items. https://www.fsis.usd...pdf?MOD=AJPERES
I would focus on environmental controls and let your supplier requests help dictate your limits. Someone in seafood could jump in and provide additional info.
Hi,
We receive seafood IQF (raw) and we ship it out the same way.
I am working on standard micro requirements for the seafood specs we provide suppliers.
I'm using the Fish and Fishery Products (2011) as a guide, but I am confused on what specific micro testing the purchaser would want to ask.
Products:
- Shrimp
- Cod
- Salmon
- Tilapia
- Steelhead Trout
Any advice is very appreciated!
Hi afendrick,
Some further details would assist, eg -
Destination ? Every Country tends to be different except on zero-tolerant items like salmonella .
Product Presentation, eg Frozen, Chiled, Fresh, whole, meat, B/F, IQF, RTE, non-RTE ??
Typical specs include quantitative figures for one or more of, for example -
APC
Coliform
E.coli (generic)
S.aureus COP,
Salmonella,
V.cholerae,
V.parahaemolyticus
L.monocytogenes
Parasites
and a handful of others.
Note that "Regulatory" specs may differ from "Customer" ones, eg raw (non-RTE) seafood into USA afaik only has one micro.spec - Salmonella absent.
The icmsf2 publication which is numerously posted on this forum offers (inter alia) typical seafood micro.specs based on a large survey of commercial data.
If you are seeking Customer specs, many people get them from the Customer/Importer.