Search Results for: Dried anchovies
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
in oil production", "production anchovies salted from fresh product" and "production anchovies salted from semiprocessed" do not list critical control points for in-process refrigerated storage (i.e., storage period occurring while products are in-process), to control pathogen growth and toxin formation...
https://www.knoldseafood.com/warning-letters-sent-to-two-seafood-processing-facilities-and-cheese-manufacturing-facility/
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