Loading of Growth of pathogenic Temperature What: Temperature of product prior to Vehicle/product Return product to cool Oyster processing oysters into food microorganisms control dispatch temperature <5°C room and despatch transport vehicle monitoring form How: Data logger/ Do not transport (Form 5) Thermometer/Temperature gauge vehicle/product is <5°C When: Each delivery Who: Manager or delegated employee Transport and Growth of pathogenic Temperature What: Temperature of the Product temperature >5°C, add ice or Delivery delivery to microorganisms control vehicle/product on delivery <5°C refrigerate immediately monitoring form customer (Form 6) or How: Data logger/ invoice Thermometer/Temperature gauge When: Each delivery Who: Manager or delegated employee
Loading of oysters into food transport vehicle Growth of pathogenic microorganisms Temperature control What: Temperature of product prior to dispatch How: Data logger/ Thermometer/Temperature gauge When: Each delivery Who: Manager or delegated employee Vehicle/product temperature <5°C Return product to cool room Do not transport vehicle/product is <5°C Oyster processing and despatch monitoring form (Form 5) Transport and delivery to customer Growth of pathogenic microorganisms Temperature control What: Temperature of the vehicle/product on delivery How: Data logger/ Thermometer/Temperature gauge When: Each delivery Who: Manager or delegated employee Product temperature <5°C >5°C, add ice or refrigerate immediately Delivery monitoring form (Form 6) or invoice
seafood_processors_fsp_WORD.docx