1. Our HACCP plan was revised on July 31, 2004 to include a plan
for fresh refrigerated crabmeat to control the food safety of pathogen
growth as a result of time/temperature abuse.
2. Our HACCP
plan was updated on July 31, 2004, to change the critical limit for
pasteurized crab meat to "at or below 40 degrees". Also, the
hazard identified was changed to "pathogens" versus "clostridium
3. Our HACCP plan was updated on July 31,
2004, to change the corrective action for fresh, histamine-producing
finfish to "if fish not completely covered with ice, temp core of
exposed product; if over 40 degrees F, HACCP certified staff must
analyze length of time product out of temp and may need to reject load
after consulting time/temp chart" (Table #A-2 pg 282 Fish &
Fisheries Products Hazards & Controls Guidance: Third Edition).
4. We have
implemented a thorough training policy for our managers as well
as employees involved in picking up product from vendors, receiving
product at our warehouse, and shipping product from our warehouse.
Our Quality Control Manager has also implemented a re-trianing system
for any time when an employee violates the record keeping process.