date:Nov 08, 2012
However, your firms HACCP plan for Albacore Tuna lists a critical limit of (b)(4) at the Receiving critical control point that is not adequate to control histamine formation.
To control histamine formation in scombrotoxin-forming fish received directly from the harvest vessel, FDA recommends critical limits which include three components: harvest vessel records (in lieu of histamine testing), sensory examination, and the internal temperature measurements for fish that are received fresh as reco