Risk Assessment on Vacuum Packed Fish Products
Hello everyone
Happy Thanksgiving
I need some advise please.
We added new Vacuum packaging machines in our facility.
I am in the process of reviewing and updating my documents. We are SQF -Food Safety certified.
Currently we are producing two product.
1. Vacuum Skin Packed Product (10k Film on top and Black tray forming film bottom)- Its a N RTE fresh lake caught Fish Fillets with temperature below 41 F.
- I refer Chapter 13 FDA guidance for seafood hazard control guidance, It says TTI. But due to some reason, we are not using TTI right now (in future yes). We are controlling products time and temp as CCP in our HACCP Plan in cooler and using ref van maintaining below 38 F.
i am wondering, is this okay??
2. Vacuum flex packed product (Fresh/frozen fillet) with flex pack (both side) and as product is frozen CCP for this one is VACPAC LABEL.
Could you please give some suggestions .
Best regards
Since you're in Canada, does this not help in anyway?
https://inspection.c...523455002607#a3 this link is fish specific