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Establishing or Verifying a Heat Process for Cooked Ready-to-Eat Seafood products, and Heat Process Monitoring Considerations Under HACCP

Joe Frazier

Electronic (digital download/no shipping)

GMA Members - PDF - $28.99
Nonmembers - PDF - $57.99


This publication provides additional guidance and assistance to seafood processors in systematically designing and conducting a "scientific study" to establish and/or verify the adequacy of a heat process used for producing a ready-to-eat, perishable seafood product. It also provides guidance for setting appropriate HACCP critical limits based on the study results, and for implementing adequate monitoring procedures for the heat process and other critical factors of the process, consistent with both FDA guidance and recognized scientific principles and practices of thermal processing.

Product Details:

Product ID: SRA-2005-e
Publication Year: 2005
Page length: 20 pages