8 replies to this topic

[fsafety15]

Hello,

The company I work for is a seafood packing facility. Now we have a customer that wants a project that consists of packing ingredients for a seafood soup. The ingredients include frozen corn cobs , raw potatoes, and shrimp. The corn and potatoes will be received in bulk packaging, so we will have to repack into poly bags with the requested weight/quantity.

 

Does anyone know what hazards should I be looking for, for the corn and potatoes?

 

Thanks in advance..

[FSQA]

Hello,

The company I work for is a seafood packing facility. Now we have a customer that wants a project that consists of packing ingredients for a seafood soup. The ingredients include frozen corn cobs , raw potatoes, and shrimp. The corn and potatoes will be received in bulk packaging, so we will have to repack into poly bags with the requested weight/quantity.

 

Does anyone know what hazards should I be looking for, for the corn and potatoes?

 

Thanks in advance..

Will you always be packing the vegetables in the same package as the Seafood Soup? The reason I inquire this, is due to Allergen labeling. If your answer is yes, then it should be covered with your labeling showing Seafood (if your seafood consists of Fish or shellfish).

 

However, if you plan to package the vegetables separately, Allergen segregation at your facility and Allergen testing should be conducted.

[fsafety15]

Hi FSQA,

 

We will pack all ingredients separately and at the end all ingredients will go in the customer poly bag with the allergen statement. So even though all ingredients will end up in the same bag, I should test for allergen residual?

[FSQA]

Hi FSQA,

 

We will pack all ingredients separately and at the end all ingredients will go in the customer poly bag with the allergen statement. So even though all ingredients will end up in the same bag, I should test for allergen residual?

No, since you are labeling the final packaging with an Allergen (Seafood/Fish) you should be fine. 

 

Check this discussion posted earlier (as it might help about the hazards):

 

https://www.ifsqn.co...ked-vegetables/

Edited by FSQA, 20 September 2018 - 08:22 PM.

[fsafety15]

Thank you FSQA!!

 

What about the corn and the potatoes, do I have to create a HACCP plan for these 2 ingredients? If so, what hazards should I be looking for? Both ingredients will come in bulk containers.

[Charles.C]

Thank you FSQA!!

 

(a) What about the corn and the potatoes, do I have to create a HACCP plan for these 2 ingredients? (b) If so, what hazards should I be looking for? Both ingredients will come in bulk containers.

 

Hi fsafety,

 

(a) The haccp plan for yr finished product includes a RA for all the inputs. It's HACCP 101.

(b) See the link Post 4 ?

[fsafety15]

Thanks for the information, it sure its very useful.

 

Regards,

fsafety

[Scampi]

http://active.inspec...arece.aspx?i=11

 

This is an electronic database that allows you to find hazards based on inputs process flow etc

 

It is a huge file so a bit cumbersome to use the first time, but well worth the effort

 

AAMOF my SQF auditor last week asked if I use it...........yep, ok great!  

[gud2ya]

Always do RA