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Opinions on setting up a quality spec. policy

Started by , Aug 29 2024 06:59 PM
2 Replies

I am at a very, very small-scale middleman frozen fish processing facility. Most of our materials are checked by sight and smell on a daily basis while in production and randomized samples are sent to a 3ed party lab at least once a month. 

 

We are now evaluating a new supplier and I sent a sample of their materials to the lab for Peroxide and TBA. It just came back that the Peroxide is N/A but the TBA is 5.5. Google says most fish are generally considered good quality is they are <3 and acceptable quality if < or = to 5. it was also noted that some species are statistical outliers.

 

We do not yet have a policy for lab specs. How do you establish them? I am very new to the industry and the boss doesn't know either. Do we knowingly gamble or play it safe with googled info.

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It was the GOOGLE part that made me go, ah, oh!

 

I would suggest you get together with your lab (that understands seafood) and see if they would offer consulting in this area.

 

My first HACCP course that I took years ago was offered by the New York Sea Grant, completely based on seafood, fish, administered by the FDA - it was great.

Yeah, I was kinda stressed about the google ai info being ai and over generalized and without sources. Its not what you wanna base your business decisions on. Unfortunately, I am having a difficult time finding relevant sources on the species and conditions involved with our operation.

 

I have the big FDA Sea Grant HACCP guidebook(2022) on my desk. Its a great resource, but it is concerned with food safety more than food quality.

It was the GOOGLE part that made me go, ah, oh!

 

I would suggest you get together with your lab (that understands seafood) and see if they would offer consulting in this area.

 

My first HACCP course that I took years ago was offered by the New York Sea Grant, completely based on seafood, fish, administered by the FDA - it was great.


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