date:Jul 30, 2013
roperly to prevent exposure to elevated temperatures during harvesting and transport; having procedures to verify that shellfish were protected from time/temperature abuse prior to delivery at the establishment and feature a description of actions that will be taken if the shellfish were improperly handled, stored or transported.
Reviewing the QMP plan in order to ensure that time/temperature controls applied when shellfish are handled, stored or processed at the establishment are being followe