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Food safety requirements for vacuum film skin packed fish

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Food tech Nep

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Posted 17 August 2021 - 06:24 PM

Hi all, can any one help me with the following 1. VSP fresh water fish fillet -shelf life under refrigeration condition 2. Fresh water fish fillets microbiological limits for VSP products. Thanks



Evans X.

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Posted 23 August 2021 - 10:16 AM

Greetings,

 

The shelf-life isn't based on some standard, so you will have to take samples to a laboratory and specify the conditions you will need them to have it under, so they can determine the microbiological stability (safety) and organoleptic parameters (quality) of the product through time.

 

The microbiological limits for VSP products are the same as for all fish according to your legislation, but you will also need to give a bit more concideration to anaerobic microorganisms in your hazard analysis as well as lab testing.

 

Regards!



Charles.C

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Posted 23 August 2021 - 10:35 AM

Hi all, can any one help me with the following 1. VSP fresh water fish fillet -shelf life under refrigeration condition 2. Fresh water fish fillets microbiological limits for VSP products. Thanks

 

Hi FtN,

 

Further info is required since Regulatory factors may be involved, eg -

 

(1) Product is RTE ?

 

(2) Local consumption ?

 

(3) "Refrigerated" = chilled or frozen ?


Kind Regards,

 

Charles.C


Food tech Nep

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Posted 23 August 2021 - 01:42 PM

Thank you 



Food tech Nep

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Posted 23 August 2021 - 01:48 PM

Hi Charles

 

Product is not RTE

 

i am following FDA Seafood guidelines and CCP1 for fresh pack (FRESH FISH -SKIN PACK-FRESH FINAL PRODUCT BELOW 3.3 C) is Time temp Check (not TTI)  and CCP 2 from fresh to frozen is VACPAC Labeling. 

Skin pack film is 10 k top and black film at bottom.

flex PACK is normal forming and sealing film

 

Is it okay? Please share and reply. Thanks 


Edited by Food tech Nep, 23 August 2021 - 01:49 PM.




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