Search Results for: Chilled anchovies
vacuum packaged products as this packing type creates an anaerobic condition conducive to growth and toxin formation when mishandled, particularly when products are refrigerated (i.e., not frozen). specifically, this hazard is reasonably likely during thawing of your vacuum packaged surimi, during chilled
point, step, or procedure in a food process at which control can be applied and a food safety hazard can as a result be prevented, eliminated, or reduced to acceptable levels." however, your firm's revised haccp plans, dated march , , provided with your response for your anchovy products entitled "anchovies...
https://www.knoldseafood.com/warning-letters-sent-to-two-seafood-processing-facilities-and-cheese-manufacturing-facility/
. meat and edible meat offal of rabbits or hares, fresh, chilled or frozen . meat and edible offal of deer, fresh, chilled or frozen . frog legs, fresh, chilled or frozen . meat of swine other than hams, shoulders, bellies (streaky) and cuts thereof, salted, in brine, dried or smoked . live ornamental
& danube salmon, fresh or chilled, excluding fillets, other meat portions, livers & roes . halibut and greenland turbot, fresh or chilled, excluding fillets, other meat portions, livers and roes . plaice, fresh or chilled, excluding fillets, other meat portions, livers and roes . sole, fresh or chilled...
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