When: Each consignment Reject if over 10°C Who: Manager or delegated employee Storage Growth of pathogenic Temperature What: Storage temperature of 5°C chilled If product temperatures are Pre-operational organisms control product/storage room >5°C, ice or re-chill product checklist and Minus 18°C frozen immediately temperature How: Thermometer monitoring form Identify the cause of the When: Daily (Form 3) issue and rectify Who: Manager or delegated employee Cooking Survival of Cook time What: Time in cooker Cook time as set during Continue cook Cooking monitoring microorganisms validation form (Form 7) How: Clock/Timer _____ min for When: Each cook __________ Who: Manager or delegated (eg prawns) employee _____ min for _____________ (eg lobsters) min for _____________ (eg crabs) Refer to Cooking verification (Form 2)
When: Each consignment Who: Manager or delegated employee Reject if over 10°C Storage Growth of pathogenic organisms Temperature control What: Storage temperature of product/storage room How: Thermometer When: Daily Who: Manager or delegated employee 5°C chilled Minus 18°C frozen If product temperatures are >5°C, ice or re-chill product immediately Identify the cause of the issue and rectify Pre-operational checklist and temperature monitoring form (Form 3) Cooking Survival of microorganisms Cook time What: Time in cooker How: Clock/Timer When: Each cook Who: Manager or delegated employee Cook time as set during validation _____ min for __________ (eg prawns) _____ min for _____________ (eg lobsters) min for _____________ (eg crabs) Refer to Cooking verification (Form 2) Continue cook Cooking monitoring form (Form 7)
seafood_processors_fsp_WORD.docx