Is control of the thawing process critical to ensuring the adequacy of the subsequent cook step?
Each processor should establish the Critical Limits (CL) of the cook step in their process by a scientific study. The possibility of partially thawed product and its possible effect on the cooking process should be considered in the study. The study will establish whether the thawing process is critical, based on the processor’s normal operating procedures. 39.Must crab processors conduct heat penetration studies on their products and temperature distribution studies on their retorts, even if they have recording devices to show that they are cooking for a minimum of 4.5 minutes at 240° F? Not necessarily, but under ordinary circumstances, every crab processor should have information that scientifically establishes the adequacy of their cooking process. This information should be referenced in their HACCP plan. It is not necessary for every crab processor to perform their own heat penetration study, provided they process with the parameters of an existing study. In addition to scientifi
Related Questions
- Is product thawing considered to be a step in the process? If product thawing occurs in an official establishment, is it required to be a CCP?
- Is control of the thawing process critical to ensuring the adequacy of the subsequent cook step?
- What is the next step in the process of revising monk seal critical habitat?
