Grade - Active
Posted 04 October 2023 - 02:59 PM
Hello guys,
i have a question, hope there is a someone who can support me
Company identified at incoming a CCP as temperature of Raw Material - RM are Sea fish and Freshwater fish
the critical limit set on +10C
and thats what im not sure - in my eyes its to high. Do you know maybe about any Legal Requirements, EU Law or other Scientific Materials what can help me a pre-validate CCP ?
Company is primaring processing - Ready products are just gutted / fillets / frozen or on Ice fish
Edyta
Fellow
Posted 04 October 2023 - 07:26 PM
I agree 10C is too high
4C or less
https://www.legislat...VIII?view=plain
https://www.ontario....ing-and-storage
https://www.perennia...old-Storage.pdf
https://www.foodsafe...h-and-shellfish
https://seafood.oreg...ure-control.pdf
Please stop referring to me as Sir/sirs
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Grade - AIFSQN
Posted 11 October 2023 - 05:19 PM
Refer to This document for information - Fish and Fishery Products
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Grade - Active
Posted 24 October 2023 - 05:41 PM
Thank You Lots! Thats what i needed to confirm :)
Best Regards
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