Hi mentors. I am very new to the blogging world and as my first query ever on a blog I ask for guidance on the following:
1) Can a HACCP Auditor comment/suggest to a company that they have too many CCPs? I know auditors are there to audit the plan/system as is. Just asking!
2) For those familiar with Fish and Fishery Products Auditing in particular Tuna Purse Seiners (Brine Freezing) and Longliners (Tunnel Freezing). Can you suggest/guide to what points within the chain (Net or Line Soaking to Discharge) true CCPs are as opposed to CPs? The reason I ask is I have seen plans with no CCPs, other with one (at Cold Store) other with more than 5 (Soaking time, "Harvesting", Brine Freezing, Dry Storage, Discharge).
3) Can the issue of Scombrotoxin formation in related species like the Brine Frozen Tunas be controlled by CPs and SOPs noting that the product is going for further processing (canneries) since more than likely they will classify reception from the vessel as their first CCP?? Await your kind guidance. Regards and thanks in advance. Endhir