2 replies to this topic

[Dee70]

Hi,

 

I was wondering if someone could advise me regarding the monitoring of the salting of meat & fish as a CCP?

 

In the salting process, I have identified that this step in the process is a critical control point, however I'm at a loss as to how this could be monitored routinely. I know that Lab Testing would be a good method of verification but through the three individual stages of curing, where the raw material is sealed in an airtight container then opened and put into a clean container after two more further re-salting sessions over a period of 9 days - how can this be monitored to ensure that the product isn't surpassing food safety parameters?

 

Also, given the nature of salting - is it sufficient to leave the curing product in ambient temperature during this process? .. or would it be better to put it in the chiller? .. my GMP training is leaning to the latter but all literature that I have read seems to point to salting being sufficient to eradicate all microorganisms during the specified time frame.

 

Kind Regards & Thank You Kindly 

Edited by Dee70, Yesterday, 11:54 PM.

[Scampi]

Here's some reference material that may be helpful

 

https://waves-vagues...brary/37398.pdf

 

https://www.perennia...od-Products.pdf

 

https://agriculture....h-preservation/

 

https://spo.nmfs.noa...s/leaflet60.pdf

 

https://seafood.oreg...ry-products.pdf

 

https://www.afdo.org...pdated_2019.pdf

 

https://bspcertifica...vember-2020.pdf

[Slab]

I suppose a visual examination of product to ensure that salt adequately covers all of the product would suffice.

 

Additionally, ambient (55-65 deg F) would normally be acceptable for dry brine, however if this is a histamine producing species it would require refrigeration as the toxin could develop prior to achieving stability, and could not be inactivated with further handling methods. 

 

 Chapter-7 Histamine Controls.pdf   2.09MB   1 downloads