Food safety requirements for vacuum film skin packed fish
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
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!
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 ?
Thank you
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