When is thawing a CCP
Richard Sprenger
Dear Colleagues
There has been some interesting discussion about whether or not thawing of raw fish or meat is a CCP – and I believe the consensus is that under certain circumstances it can be a CCP, especially when the fish is to be consumed raw.
The paper on botulism recommended by Rajees was very interesting. However, I suspect the risk of botulism growing in chilled salmon is very low otherwise we would be getting many reported outbreaks. However, this certainly does not mean we should ignore the potential risk
AS there appears to be some confusion when answering the “two questions” I thought some of you may find the “Highfield simplified decision tree useful”
As you can see if the answer to both questions is yes than thawing is a Control point not a CCP
If the answer to the first question is “yes” and second question is “no” then thawing would be a CCP
Incidentally when considering whether or not thawing of raw poultry could be a CCP the major risk is not multiplication of pathogens because of prolonged thawing it is the failure to thaw completely and then not increasing the cooking time to ensure a core temperature of 75C or equivalent is achieved
Regards
Richard |
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