![]() ![]() botulinum hazard present in these products,” FDA stated. Clostridium botulinum growth and toxin formation – “The plastic containers holding the Herring products allow for a reduced oxygen environment conducive to Clostridium botulinum growth and toxin formation as a result of time and temperature abuse. The HACCP plan fails to identify and control for the C.Scombrotoxin (histamine) formation – FDA stated that Vern’s receives and stores products such as Herring in Wine and Creamed Fillet of Herring in plastic containers. “Herring is a scombroid species capable of developing elevated levels of scrombrotoxin (histamine) when exposed to time and temperature abuse. Therefore, your HACCP plan needs to identify the food safety hazard of scombrotoxin (histamine) formation and include adequate controls at receipt and storage to ensure proper refrigeration temperatures are maintained,” FDA noted in the warning letter.Vern’s responded to the FDA inspection, but the agency said HACCP deviations remain, specifically: The letter stated that Vern’s had “serious violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulations, resulting in the company’s ready-to-eat seafood products being adulterated. ![]() in Chilton, WI, stemming from inspections on May 20 and 27, and June 2, 2015. 3, FDA sent a warning letter to Vern’s Cheese Inc. ![]() Food and Drug Administration (FDA) warning letters. A New York seafood importer and a Wisconsin food manufacturing facility were on the receiving end of recently posted U.S. ![]()
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