Culinary Professionals - TCI

Culinary Professionals

HACCP: Hazard Analysis Critical Control Points

In 1994, the Food and Drug Administration (FDA) mandated a Hazard Analysis Critical Control Points (HACCP) regulatory system for the food industry to prevent food safety problems before they occur. This system, which places the responsibility for product safety on individual manufacturers and distributors, was nothing new to the U.S. Farm-Raised Catfish industry. For nearly a decade, the industry has been independently executing its own quality control program. In 1987, TCI contracted with the U.S. Department of Commerce (USDC) to conduct weekly inspections of U.S. Farm-Raised Catfish processing plants. Only the catfish who have passed stringent taste tests at the ponds and the USDC inspections at the processing plants can carry the TCI certification seal.


Handling Guidelines

Always wash hands before handling food.

Refrigerated items should be held at 36° F – 38° F.

Fish/seafood should be cooked to an internal temperature of 145° F.

If a hot food is held before service, the minimum internal holding temperature is 140° F.

Chilled food items to be reheated should be brought up to an internal temperature of 165° F before serving.

Seafood Safety Tips

Fish fillets should be moist with no drying or browning around the edges.

Frozen fish packages should be undamaged, and the fish should have no freezer burn, off-color, or be covered with ice crystals.

Fish should be kept wrapped and stored in the coldest part of the refrigerator.

Fresh fish should be used within two days of purchase/delivery.

Fish is ready to eat when the cooking process produces flesh that is opaque and flakes easily.

To thaw frozen fish: Thaw under refrigeration or seal in a bag and submerse in water for up to an hour. NEVER thaw at room temperature.