& Hello Fresh
WHAT YOU NEED TO KNOW
WHAT IS HISTIMINE
WHAT ARE SYMPTOMS OF HISTAMINE POISONING?
HOW DO FOOD COMPANIES CONTROL HISTAMINE FORMATION?
Histamine formation is commonly prevented by controlling the temperature of the scombrotoxin-forming fish from harvest on the fishing vessel all the way through the supply-chain until it is purchased by the consumer. A prudent processor should only purchase fish from an approved supplier who has demonstrated a good history of controlling histamine formation in fish and has a documented temperature control system.
Processors and distributors can also rely on sensory evaluation of fish upon receipt to screen for signs of spoilage, which is a common indicator of time-temperature abuse and possible histamine formation. Chemically testing for the presence of histamine is another way to screen fish upon receipt.
HOW WE HELP WITH HISTAMIE POISON PREVENTION
It all starts with education. Our Seafood HACCP training course provides attendees with the knowledge necessary to prevent histamine formation (Scombrotoxin). We show students how to properly utilize the Fish and Fishery Products Hazards and Controls Guidance to identify hazards associated with specific species of fish. We then discuss how to develop control strategies for proper monitoring of critical limits to keep seafood products safe.
November 11, 2021 09:00 AM - 04:00 PM
August 25, 2021 12:00 PM - August 26, 2021 03:00 PM
August 24, 2021 09:00 AM - 04:00 PM