on board cooling (fda validated – ice slurry method) delivered at ≤55 o f with harvester’s...
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On Board Cooling(FDA Validated – Ice Slurry Method)
• Delivered at ≤55oF with harvester’s time/temperature log and in processor’s refrigeration cooler no later than 3pm
• Dealer accepts if product is ≤55oF • At delivery if >55oF either reject or retag “For
shucking only by a certified dealer” or “For post harvest processing only”
On Board Cooling(FDA Validated – Ice Slurry Method)
• Product must be placed in ice slurry within 1 hour of harvest time.
• In ice slurry for no longer than 20 minutes. Check temperature in middle of bag (out of ice slurry) and write down time it reached ≤55oF. If using smaller bag should be within 10-20 mins.
• Place bag in insulated ice box and packed at least 3 inches of ice surrounding the bag to maintain ≤55oF.
On Board Cooling(FDA Validated – Ice Slurry Method)
Items Required:– ICE – Must be from an approved/potable
water source and properly protected from contamination.–Water in Ice Slurry - Can be from a potable
water source or harvesting area water in the open status
Items required:– Insulated container to hold ice slurry – example
large cooler
Items required:– Insulated container to store cooled bags and ice –
insulated totes, shrimp tote from processor?
Items required:- 3 inches of ice surrounding the bag to hold oysters
at ≤55oF. - Ice must be from an approved/potable water
source
Items required:– Calibrated thermometer with probe to take
temperature of shellstock.– Temperature should be taken in the middle of
oyster bag or bucket.
Items Required:
- Harvester Log time/temperature verification
Back of Tag Record:
(1) Time shellstock placed in ice slurry
(2) Record Time and Temperature of bag post slurry dip. Must be below 55oF and taken in the middle of the bag.
Items Required:
- Harvester Log time/temperature verification
Back of Tag Record:
(1) Time shellstock placed in ice slurry
(2) Record Time and Temperature of bag post slurry dip. Must be below 55oF and taken in the middle of the bag.
Delivery Requirements
• Delivered at ≤55oF with harvester’s time/temperature log and in processor’s refrigeration cooler no later than 3pm
• Dealer accepts if product is ≤55oF • At delivery if >55oF either reject or retag “For
shucking only by a certified dealer” or “For post harvest processing only”
ContactsApalachicola Office
• Phone: (850) 653-8317• Joe Shields, Environmental Administrator
– [email protected]• Nancy Horton, Inspector
Tallahassee Office• Phone: (850) 617-7600• Samantha Brabant
– [email protected]• Kim Norgren, Environmental Administrator
– [email protected]• Jillian Fleiger, Environmental Administrator