Store unopened Growth of Temperature What: Storage temperature Sydney rock oyster: Store For Sydney rock oysters Pre-operational microorganisms control <21°C unless depurated / between 21°C and 25°C, checklist and How: Cool room data harvested in previous 72 cool product immediately temperature logger/Thermometer hrs or processed within monitoring form For Pacific oysters, When: Daily 12 hrs of receipt (Form 3) between 10°C and 15°C, Who: Manager or delegated employee Pacific oysters: cool product immediately <10°C unless depurated / Discard oysters at higher harvested in previous 24 temperatures hrs or processed within Fix problem to ensure 12 hrs of receipt correct temperature is maintained Refrigerated Growth of pathogenic Temperature What: Cool room temperature Cool room temperature If product temperatures Pre-operational storage of microorganisms control <5°C are >5°C, ice or re-chill checklist and How: Data logger/Thermometer opened oysters product immediately temperature temperature gauge and mornay monitoring form Identify the of issue When: Once daily sauce (Form 3) and rectify Who: Manager or delegated employee Display Growth of pathogenic Temperature What: Temperature of product on 5°C If product temperatures Pre-operational microorganisms control display are >5ºC, ice or re-chill checklist and product immediately temperature How: Thermometer/ monitoring form Temperature gauge Identify the cause of issue (Form 3) and rectify When: Who: Manager or delegated employee
Store unopened Growth of microorganisms Temperature control What: Storage temperature How: Cool room data logger/Thermometer When: Daily Who: Manager or delegated employee Sydney rock oyster: Store <21°C unless depurated / harvested in previous 72 hrs or processed within 12 hrs of receipt Pacific oysters: <10°C unless depurated / harvested in previous 24 hrs or processed within 12 hrs of receipt For Sydney rock oysters between 21°C and 25°C, cool product immediately For Pacific oysters, between 10°C and 15°C, cool product immediately Discard oysters at higher temperatures Fix problem to ensure correct temperature is maintained Pre-operational checklist and temperature monitoring form (Form 3) Refrigerated storage of opened oysters and mornay sauce Growth of pathogenic microorganisms Temperature control What: Cool room temperature How: Data logger/Thermometer temperature gauge When: Once daily Who: Manager or delegated employee Cool room temperature <5°C If product temperatures are >5°C, ice or re-chill product immediately Identify the of issue and rectify Pre-operational checklist and temperature monitoring form (Form 3) Display Growth of pathogenic microorganisms Temperature control What: Temperature of product on display How: Thermometer/ Temperature gauge When: Who: Manager or delegated employee 5°C If product temperatures are >5ºC, ice or re-chill product immediately Identify the cause of issue and rectify Pre-operational checklist and temperature monitoring form (Form 3)
seafood_processors_fsp_WORD.docx