Cooked Whelks Buccinum undatum

Commercial name

Cooked Whelks.

Genus and species

Buccinum undatum.

Catch area

North-East Atlantic Ocean (The English Channel and the Celtic Sea), FAO 27.VII.d / e / g / h.

Catch metod

Wild caught.

Alpha-3 code

WHE.

Fishing gear

Purse seines and harvesting nets.

Ingredients

Whelks, salt pepper.

Description

Whelk cooked in a salt and pepper water bath.

Microbiological criteria

E. coli < 10 ufc/100 g.
Salmonella spp. absent in 25 g.
Listeria monocytogenes absent in 25 g.
Reg. CE 2073/2005, CE 1441/2007.

Allergens

Shellfish and shellfish products. Traces of crustaceans and sulphites may be present.

Expiration

Minimum 7 days from the packaging date.

Shipping

Shipped refrigerated from 0° C to 4° C.

Packaging

Plastic tray with hermetic closure and protective atmosphere.
Packs of 1 and 3 kg.

Food safety

The products marketed comply with the process hygiene and food safety criteria established by: Reg. CE 2073/2005, UE 915/2023, CE 1441/2007. On request, test reports can be submitted proving the execution and outcome of the tests carried out as part of the annual supplier verification plan.