date:Nov 08, 2012
y to occur, to comply with 21 CFR 123.6(a) and (b). However, your firm does not have a HACCP plan for the receiving and storage of ready-to-eat cooked Dungeness Crab to control the food safety hazard of pathogen growth and toxin formation.
Please refer to Chapter 12 of the Fish Guide for additional information related to Pathogenic Bacteria and Toxin Formation for appropriate control strategies for your process.
Once you have conducted a hazard analysis for your seafood products, your HACCP pl