seafood

HACCP Calls for Calibrated Temperature Monitors

Thermodata's laboratory, accredited by NVLAP to ISO17025 standards, can help you.

Seafood HACCP Regulation, 21 CFR 123 and the Control of Communicable Diseases regulation, 21 CFR 1240, require processors of fish and fishery products to develop and implement HACCP systems for their operations. This new guidance represents the agency's current thinking on the hazards associated with fish and fishery products and appropriate controls for those hazards.

"Calibrate the temperature-indicating device against a known accurate reference device (e.g., a NIST-traceable thermometer) at least once a year or more frequently..."

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