6 Seafood storage
One submission recommended that the words of 3.2.2 Clause 22 be added to Chapter 4, which would make temperature measuring devices a requirement. The same submitter also noted that there were no requirements to record temperatures.
The Clause makes mention of having a ‘means for monitoring the temperature of the seafood’, which would encompass temperature measuring devices. In regard to introducing requirements for recording temperatures, this would be similar to the requirements of a food safety program, which are not considered necessary for the General Provisions for low and medium risk seafood businesses.
Further discussion on this Clause with the SDC resulted in the simplification of the Clause from four parts down to two, covering seafood that is not live, and seafood that is live. It was agreed that the use of the term ‘under temperature control’ would suffice for stored seafood, other than live seafood. It was not necessary to specify chilled or frozen.
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