HACCP canned tuna

Hi everyone! I'm writing a HACCP plan for canned tuna production, as exercise for my exam (not real...). But I'm a bit confused. Considering the hazard "histam…

1. Food R&D Emeritus reply

   Chemically Histamine is produced ftom histidine amino acid which abound in scombrus family ( tuna, herring mackere etc l by many bacteria. Therefore cold temperatures must be main…

2. tuğçe şaşmaz reply

   Hi Fulvia, how are you? You should write every steps for canned tuna productions. Firstly, raw material entrance your production area. You should determine chemical, biological an…

3. Vecdi Karacaoglu reply

   [quote "Fulvia, post:1, topic:11667"] , [/quote] Raw fish reception section is ccp . FAO haccp guides also indicate reception section is ccp for histamine. After sterilisation ör…

4. Cristina LOPEZ reply

   At: reception (controlled by the limits of histamine stated by law). Corrective action would be reject the batch since you cannnot reduce the level of histamine after this step st…

5. Vecdi Karacaoglu reply

   You are right , reception is ccp for histamine. Haccp means preventive measure not corective measures

6. Cristina LOPEZ reply

   Yes I agree HACCP is for prevention, but when you monitorize the CCP, in case of critical limit breach, you have to apply the previously defined corrective action to get back to n…