1. Appendix 6. EPIPT Monitoring
Tuna HACCP Handbook
Appendix EPIPT Monitoring

2. EPIPT Monitoring End Point Internal Product Temperatures
Tuna Council's Handbook
EPIPT Monitoring
End Point Internal Product Temperatures

3. Prerequisites Uniform temperature distribution of the pre- cooker
Tuna Council's Handbook
Prerequisites
Uniform temperature distribution of the pre- cooker
Adequate steam capacity
Sort all of the fish into uniform size groups
Sample worst case scenario (larger fish, cold spots)

4. EPIPT Monitoring What will be monitored?
Tuna Council's Handbook
EPIPT Monitoring
What will be monitored?
Backbone temperatures of the largest fish within the pre-cooker located in the slowest heating zone – if any.
Sample size – minimum of 24 fish chosen from throughout the pre-cooker
60°C (140°F) EPIPT (back bone/cold spot) temperature limit.

5. EPIPT Monitoring How will monitoring be performed?
Tuna Council's Handbook
EPIPT Monitoring
How will monitoring be performed?
Measure the backbone temperature of the largest fish at the thickest portion of the round fish or the geometric center of the thickest portion of a split fish.
Backbone Temperature

6. Tuna Council's Handbook