2 replies to this topic

[GoldFishPanic]

I am at a very, very small-scale middleman frozen fish processing facility. Most of our materials are checked by sight and smell on a daily basis while in production and randomized samples are sent to a 3ed party lab at least once a month. 

 

We are now evaluating a new supplier and I sent a sample of their materials to the lab for Peroxide and TBA. It just came back that the Peroxide is N/A but the TBA is 5.5. Google says most fish are generally considered good quality is they are <3 and acceptable quality if < or = to 5. it was also noted that some species are statistical outliers.

 

We do not yet have a policy for lab specs. How do you establish them? I am very new to the industry and the boss doesn't know either. Do we knowingly gamble or play it safe with googled info.

[SQFconsultant]

It was the GOOGLE part that made me go, ah, oh!

 

I would suggest you get together with your lab (that understands seafood) and see if they would offer consulting in this area.

 

My first HACCP course that I took years ago was offered by the New York Sea Grant, completely based on seafood, fish, administered by the FDA - it was great.

[GoldFishPanic]

Yeah, I was kinda stressed about the google ai info being ai and over generalized and without sources. Its not what you wanna base your business decisions on. Unfortunately, I am having a difficult time finding relevant sources on the species and conditions involved with our operation.

 

I have the big FDA Sea Grant HACCP guidebook(2022) on my desk. Its a great resource, but it is concerned with food safety more than food quality.

It was the GOOGLE part that made me go, ah, oh!

 

I would suggest you get together with your lab (that understands seafood) and see if they would offer consulting in this area.

 

My first HACCP course that I took years ago was offered by the New York Sea Grant, completely based on seafood, fish, administered by the FDA - it was great.