date:Jun 24, 2014
rol point to control the hazard of Chemical Scombrotoxin formation lists a corrective action of (b)(4). However, you should evaluate the pertinent hazard (histamine formation).
The letter goes on to state, Your Canned Raw Scallops and Canned Pasteurized Crabmeat plans list the hazard of Chemical, which is referred to in your hazard analysis as Toxin formed when temperature abused. However, your plan should specify the hazard of Clostridium botulinum growth and toxin formation.
The agency offer