Guides/Cold storage controls for seafood HACCP
Cold storage controls for seafood HACCP
Refrigerators and freezers protect against pathogen growth and histamine formation. Continuous or frequent monitoring, alarm response, and corrective actions belong in the plan.
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Set meaningful critical limits
Choose storage temperatures that match product needs (e.g., refrigerated RTE vs frozen). Document where sensors are placed.
Monitoring frequency
Continuous recorders, periodic manual checks, or both — define who reviews charts and how often.
When storage fails
Corrective actions may include moving product, evaluating time-temperature history, and repairing equipment before release.
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