Environment Temperature for Production Area

Is anyone know the standard of environment temperature for a production area which handling seafood or ready to eat meat? In my mind, 15-18C is reasonable but any international supporting this figure?!
THanks!

Is anyone know the standard of environment temperature for a production area which handling seafood or ready to eat meat? In my mind, 15-18C is reasonable but any international supporting this figure?!
THanks!

hi yvonne, we are i the business of producing processed meat and our national regulaions require us to have at least 12 C temp in the processing area. Check the HACCP canada.. it think theirs is 10 C

Cheers,,
J.

yvonne,

I've not got anything specific for seafood but the following document may help you with the Meat products:

RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR PROCESSED MEAT AND POULTRY PRODUCTS CAC/RCP 13-1976, Rev. 1 (1985).

I don't know if I can Post this as it might be copyrighted, Simon can you let me know if it is OK to post?

James

yvonne,

I've not got anything specific for seafood but the following document may help you with the Meat products:

RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR PROCESSED MEAT AND POULTRY PRODUCTS CAC/RCP 13-1976, Rev. 1 (1985).

I don't know if I can Post this as it might be copyrighted, Simon can you let me know if it is OK to post?

James

Hi James,

Is there any way you can pull out the pertinent stuff, it's probably safest if it copyrighted.

Simon

Check the Blue book of the Seafood HACCP Alliance for Education and Training, it is on the net. There is also a Purple book.

No worries, Okido

Dear Yvonne,
Just noticed yr question. Don't know if you're still interested but -
There will presumably be some dependence on geographic location?
The fresh iced seafood product temperature in tropical processing is often targeted at max 10degC although lower values are certainly attainable from pre-frozen raw materials.
HACCP guidelines exist to predict the time to 'develop' of various pathogens when product is exposed to various temperatures below and above this level thereby allowing some practical time limits to be applied.
Below an environmental temperature of 10degC people tend to start having finger control difficulties in my experience, never mind their personal feelings.
Rgds / Charles.C