Center for Food Safety & Applied Nutrition FISH AND FISHERIES PRODUCTS HAZARDS AND CONTROLS GUIDE Second Edition, January 1998 |
The Third Edition of this guidance issued in June 2001. Below is an earlier version.
Pathogens in molluscan shellfish
Pathogens found in waters from which molluscan shellfish are harvested can cause disease in consumers. Molluscan shellfish include: 1) oysters; 2) clams; 3) mussels; and, 4) scallops, except where the final product is the shucked adductor muscle only. The pathogens of concern include both bacteria and viruses.
Pathogens from the harvest area are of particular concern in molluscan shellfish because: 1) environments in which molluscan shellfish grow are commonly subject to contamination from sewage, which may contain pathogens, and to naturally occurring bacteria, which may also be pathogens; 2) molluscan shellfish filter and concentrate pathogens that may be present in surrounding waters; and, 3) molluscan shellfish are often consumed whole, either raw or partially cooked.
Control of pathogens of human/animal origin
To minimize the risk of molluscan shellfish containing pathogens of sewage origin, State and foreign government agencies, called Shellfish Control Authorities, classify waters in which molluscan shellfish are found, based, in part, on an assessment of water quality. As a result of these classifications, molluscan shellfish harvesting is allowed from some waters, not from others, and only at certain times or under certain conditions from others. Shellfish Control Authorities then exercise control over the molluscan shellfish harvesters to ensure that harvesting takes place only when and where it has been permitted.
Significant elements of Shellfish Control Authorities' efforts to control the harvesting of molluscan shellfish include: 1) a requirement that containers of in-shell molluscan shellfish (shellstock) bear a tag that identifies the type and quantity of shellfish, harvester, harvest location, and date of harvest; and, 2) a requirement that molluscan shellfish harvesters be licensed; 3) a requirement that processors that shuck molluscan shellfish or ship, reship, or repack the product be certified; and, 4) a requirement that containers of shucked molluscan shellfish bear a label with the processor's name, address, and certification number.
These controls serve to minimize the risk of molluscan shellfish containing pathogens of sewage origin, but do not fully eliminate the risk. As a result, consumption of raw molluscan shellfish may not be safe for individuals with certain health conditions, such as liver disease, chronic alcohol abuse, diabetes, and stomach, blood, and immune disorders. For this reason Shellfish Control Authorities require that shellstock bear a tag that instructs retailers to inform their customers that cooking reduces the risk of foodborne illness, and that individuals with these health conditions are at higher risk of illness if they consume the product raw.
Processors can also eliminate the hazard of "pathogens from the harvest area" by properly cooking or retorting the product. Guidance on cooking controls is provided in Chapter 16. Mandatory retorting controls are described in the low acid canned foods regulation (21 CFR 113). It should be noted that neither cooking nor retorting will eliminate the hazards of "natural toxins" or "chemical contamination" that may be associated with molluscan shellfish that are harvested from closed waters (see Chapters 6 and 9). Additionally, the laws and regulations of states that participate in the National Shellfish Sanitation Program currently require that all molluscan shellfish be harvested from waters approved for harvesting by the Shellfish Control Authority, regardless of how it will be processed.
Control of pathogen growth between harvest and refrigeration
Pathogens, such as Vibrio parahaemolyticus, Vibrio cholerae, and Listeria monocytogenes that may be present in low numbers at the time that molluscan shellfish are harvested, may increase to more hazardous levels if they are exposed to time/temperature abuse. To minimize the risk of pathogen growth, Shellfish Control Authorities place limits on the time between harvest and refrigeration. The length of time is dependent upon either the month of the year or the average monthly maximum air temperature (AMMAT) at the time of harvest, which is determined by the Shellfish Control Authority.
Additionally, to minimize the risk of illness from the comsumption of molluscan shellfish containing Vibrio vulnificus, Shellfish Control Authorities place certain controls on the harvest of molluscan shellfish harvested from waters which have been associated with V. vulnificus infection. V. vulnificus is a naturally occurring bacterial pathogen that is frequently associated with the consumption of raw oysters harvested from the Gulf of Mexico during the warm weather months. The controls for V. vulnificus discussed in this chapter only apply to such molluscan shellfish if they are intended for raw consumption. For example, they would not be applied to oyster shellstock from the Gulf of Mexico if tags on the containers of shellstock indicate that they must be shucked and cooked before consumption.
In most cases, control for V. vulnificus involves limits on the time from harvest to refrigeration. The length of time is dependent upon the average monthly maximum water temperature (AMMWT) at the time of harvest, which is determined by the Shellfish Control Authority. This is an interim control measure, which is contained in the National Shellfish Sanitation Program Manual of Operations. FDA and the Interstate Shellfish Sanitation Conference (ISSC) plan to re-evaluate the effectiveness of this control measure.
As with pathogens of sewage origin, the above controls for naturally occurring pathogens, such as V. vulnificus and V. parahaemolyticus, minimize the risk of molluscan shellfish containing these pathogens, but do not fully eliminate the risk. For this same reason, Shellfish Control Authorities require that shellstock bear a tag containing a warning relative to raw consumption (described above).
V. vulnificus can also be eliminated by cooking, pasteurizing, and retorting. Guidance for these control mechanisms can be found in Chapters 16 (cooking) and 17 (pasteurization) and the low acid canned foods regulation (21 CFR 113).
Appropriate controls to prevent further growth of these pathogens (e.g. V. Vulnificus, V. parahaemolyticus, V. cholerae, and L. monocytogenes) during processing, storage, and transportation between processors is discussed in Chapter 12.
Pathogens in fish other than molluscan shellfish
It is possible that, in performing your hazard analysis, you may have identified pathogens from the harvest area as a potential hazard for fish types other than molluscan shellfish. In some cases, this would be an appropriate decision, as pathogens may be found on raw fish as a result of near-shore harvest water contamination, contamination on the harvest vessel and poor aquaculture practices.
This hazard can be controlled by the processor by proper cooking, pasteurizing, or retorting. Guidance for these control mechanisms can be found in Chapters 16 (cooking) and 17 (pasteurizing), and the low acid canned foods regulation (21 CFR 113).
For many products (e.g. raw fish fillets) there is no cooking, pasteurizing, or retorting step performed by the processor. For most of these products, cooking is performed by the consumer or end user before consumption. FDA is not aware of any HACCP controls that may exist internationally for the control of pathogens in fish and fishery products that are intended to be fully cooked by the consumer or end user before consumption, other than a rigorous sanitation regime as part of either a prerequisite program or as part of HACCP itself. The Seafood HACCP Regulation requires such a regime. The proper application of sanitation controls is essential because of the likelihood that any pathogens that may be present in seafood products are introduced through poor handling practices (e.g. by the aquacultural producer, the fisherman, or the processor).
FDA is interested in information regarding any HACCP controls beyond sanitation that may be both necessary and practical for the control of pathogens in fish and fishery products that are intended to be fully cooked by the consumer or end user before consumption. However, the agency makes no recommendations in this Guide and has no specific expectations with regard to such controls in processors' HACCP plans. The agency plans to develop Good Manufacturing Practice guidelines for harvest vessels and for aquaculture, in an effort to minimize the likelihood that these operations will contribute pathogens to fish and fishery product.
The guidance contained in the remainder of this chapter applies to molluscan shellfish, only.
At each processing step, determine whether "pathogens from the harvest area" is a significant hazard. The criteria are:
Under ordinary circumstances, it would be reasonably likely that pathogens from the harvest area could enter the process at unsafe levels at the receiving step from the following types of fish:
"Pathogens from the harvest area" should be considered a significant hazard at any processing step where a preventive measure is or can be used to eliminate unsafe levels of pathogens that are reasonably likely to come in with the raw materials, or where a preventive measure is adequate to reduce the likelihood of occurrence of the hazard to an acceptable level. Preventive measures for pathogens from the harvest area could include:
List such preventive measures in Column 5 of the Hazard Analysis Worksheet at the appropriate processing step(s).
If the answer to either question 1 or 2 is "Yes" the potential hazard is significant at that step in the process and you should answer "Yes" in Column 3 of the Hazard Analysis Worksheet. If neither criterion is met you should answer "No." You should record the reason for your "Yes" or "No" answer in Column 4. You need not complete Steps 12 through 18 for this hazard for those processing steps where you have recorded a "No."
It is important to note that identifying this hazard as significant at a processing step does not mean that it must be controlled at that processing step. The next step will help you determine where in the process the critical control point is located.
Intended use.
In determining whether a hazard is significant you should also consider the intended use of the product, which you developed in Step 4. For most raw molluscan shellfish products you should assume that the product will be consumed raw. You should, therefore, identify the hazard as significant if it meets the above criteria.
However, where the product consists of scallop adductor muscle only, it is reasonable to assume that the product will be cooked before consumption. In this case you would not need to identify "pathogens from the harvest area" as a significant hazard. You should then enter "No" in Column 3 of the Hazard Analysis Worksheet for each of the processing steps. For each "No" entry briefly explain in Column 4 that the product is not ordinarily consumed raw. In this case, you need not complete Steps 12 through 18 for this hazard.
Additionally, the controls for V. vulnificus that are discussed in this chapter only need be applied to molluscan shellfish if they are intended for raw consumption. For example, they need not be applied to oyster shellstock from the Gulf of Mexico if tags on the containers of shellstock indicate that they must be shucked and cooked before consumption.
Similarly, the raw consumption warning need not be applied to containers of shucked shellfish, because these products are generally cooked before consumption.
For each processing step where "pathogens from the harvest area" is identified in Column 3 of the Hazard Analysis Worksheet as a significant hazard, determine whether it is necessary to exercise control at that step in order to control the hazard. Figure 2 (Appendix 3) is a CCP decision tree that can be used to aid you in your determination.
The following guidance will also assist you in determining whether a processing step is a CCP for "pathogens from the harvest area":
a. If it will be, you may identify the cook step or retorting step as the CCP. In this case you would not need to identify the receiving step as a CCP for the hazard of "pathogens from the harvest area." However, it should be noted that neither cooking nor retorting will eliminate the hazards of "natural toxins" or "environmental chemical contamination and pesticides" that may be associated with molluscan shellfish that are harvested from closed waters (see Chapters 6 and 9). Additionally, the laws and regulations of states that participate in the National Shellfish Sanitation Program currently require that all molluscan shellfish be harvested from waters approved for harvesting by the Shellfish Control Authority.
example:
A canned clam chowder processor sets the critical control point for pathogens from the harvest area at the retorting step, and does not identify the receiving step as a critical control point for this hazard.
In this case enter "Yes" in Column 6 of the Hazard Analysis Worksheet for the cooking or retorting step, and enter "No" for the receiving step. In addition, note in Column 5 that the hazard is controlled by the cooking or retorting step. (Note: if you have not previously identified "pathogens from the harvest area" as a significant hazard at the cooking or retorting step in Column 3 of the Hazard Analysis Worksheet, you should change the entry in Column 3 to "Yes".) If you chose to follow this approach you should refer to Chapter 16 (cooking) or to the low acid canned foods regulation (retorting) for further guidance.
b. If the product will not be cooked or retorted sufficiently to kill pathogens during processing in your facility, you should identify the receiving step as a CCP, where you can exercise control over the source of the molluscan shellfish to control pathogens of human and animal origin. If the finished product is shellstock, you should also identify the labeling step as a CCP, where you can ensure that the raw consumption warning is on the tag.
example:
A processor that shucks raw oysters and ships a raw product checks the tags of incoming shellstock (in-shell oysters), the license of the harvesters that supply the shellstock, and the length of time between harvesting and refrigeration. The processor identifies receiving as the CCP for this hazard.
example:
A processor that ships oyster shellstock checks the tags of incoming shellstock, the license of the harvesters that supply the shellstock, and the length of time between harvesting and refrigeration. The processor identifies receiving as a CCP for this hazard. The processor also identifies the labeling step as a CCP for this hazard, and checks for the presence of the raw consumption warning.
In this case, You should enter "Yes" in Column 6 of the Hazard Analysis Worksheet for the receiving step. This control approach will be referred to as "Control Strategy Example 1" in Steps 14 through 18. Note that this control strategy is identical to Control Strategy Example 6 for "environmental chemical contaminants and pesticides" (Chapter 9) and Control Strategy Example 1 for "natural toxins" (Chapter 6). If you choose an identical control strategy for two or more of these hazards, you may combine the hazards in the HACCP Plan Form.
a. If it will be, you may identify the pasteurization step as the CCP for control of V. vulnificus. In this case you will not need to identify the receiving step as a CCP for the control of V. vulnificus.
example:
An oyster processor on the Gulf of Mexico sets the critical control point for V. vulnificus at the pasteurizing step, and does not identify the receiving step as a critical control point for that pathogen.
In this case enter "Yes" in Column 6 of the Hazard Analysis Worksheet for the pasteurizing step. (Note: if you have not previously identified pathogens from the harvest area as a significant hazard at the pasteurizing step in Column 3 of the Hazard Analysis Worksheet, you should change the entry in Column 3 to "Yes".) If you chose to follow this approach you should refer to Chapter 17 (pasteurizing) for further guidance.
b. If the product will not be pasteurized sufficiently to kill V. vulnificus during processing in your facility, you should identify the receiving step as a CCP, where you can exercise control over the time from harvest to refrigeration to control V. vulnificus. You should also indentify the labeling step as a CCP for this hazard, where you can ensure that the raw consumption warning is on the tag.
example:
Another oyster processor on the Gulf of Mexico sets the critical control point for V. vulnificus at the receiving step and the tagging step.
In this case, You should enter "Yes" in Column 6 of the Hazard Analysis Worksheet for the receiving step. This control approach will be referred to as "Control Strategy Example 2" in Steps 14-18. Note that the controls listed under "2," above, should be considered in addition to those listed under "1," above. In many cases, both types of controls will be necessary.
The time-to-refrigeration controls for V. vulnificus that are discussed in this chapter need only be applied by the primary processor (the processor who takes possession of the molluscan shellfish from the harvester), since this is the processor that is in the best position to control the time from harvest to refrigeration.
It is important to note that you may select a control strategy that is different from those which are suggested above, provided that it assures an equivalent degree of safety of the product.
Proceed to Step 13 (Chapter 2) or to Step 10 of the next potential hazard.
For each processing step where "pathogens from the harvest area" is identified as a significant hazard on the HACCP Plan Form identify the maximum or minimum value to which a feature of the process must be controlled in order to control the hazard.
You should set the CL at the point that if not met the safety of the product may be questionable. If you set a more restrictive CL you could, as a result, be required to take corrective action when no safety concern actually exists. On the other hand, if you set a CL that is too loose you could, as a result, allow unsafe product to reach the consumer.
As a practical matter it may be advisable to set an operating limit that is more restrictive than the CL. In this way you can adjust the process when the operating limit is triggered, but before a triggering of the CL would require you to take corrective action. You should set operating limits based on your experience with the variability of your operation and with the closeness of typical operating values to the CL.
Following is guidance on setting critical limits for the control strategy examples discussed in Step 12.
CRITICAL LIMIT:
All shellstock (in-shell molluscan shellfish) containers must bear a tag that discloses the date and place they were harvested (by State and site), type and quantity of shellfish, and by whom they were harvested (i.e., the identification number assigned to the harvester by the shellfish control authority, where applicable or, if such identification numbers are not assigned, the name of the harvester or the name or registration number of the harvester's vessel). For bulk shipments of shellstock, where the shellstock is not containerized, accept shellstock only if it is accompanied by a bill of lading or other similar shipping document that contains the same information;AND
All molluscan shellfish must have been harvested from waters approved for harvesting by a shellfish control authority. For U.S. Federal waters, no molluscan shellfish may be harvested from waters that are closed to harvesting by an agency of the federal government;
AND
All containers of shucked molluscan shellfish must bear a label that identifies the name, address, and certification number of the packer or repacker of the product;
AND
All molluscan shellfish must be from a harvester that is licensed as required (note that licensing may not be required in all jurisdictions) or from a processor that is certified by a shellfish control authority.
AND
One of the following two sets of criteria is met for the maximum time from harvest to refrigeration:
- "Month" criteria:
- For April through November: 20 hours;
- For December through March: 36 hours;
OR
- "Average Monthly Maximum Air Temperature (AMMAT)" criteria:
- For AMMAT of 50°F or lower (10°C or lower): 48 hours;
- For AMMAT of 51-65°F (11-18°C): 36 hours;
- For AMMAT of 66-80°F (19-27°C): 24 hours;
- For AMMAT of 81°F or higher (greater than 27°C): 20 hours.
AND
All finished product shellstock must bear a tag that instructs retailers to inform their customers that cooking reduces the risk of foodborne illness and that individuals with certain health conditions are at higher risk of illness if they consume the product raw.
(Note: AMMAT is determined by the Shellfish Control Authority)
(Note: only the primary processor (the processor that takes possession of the molluscan shellfish from the harvester) need apply controls relative to the identification of the harvester, the harvester's license, the approval status of the harvest waters, or the time-of-harvest to time-of-refrigeration.)
CRITICAL LIMIT:
Maximum time from harvest to refrigeration (Note: these apply only to certain products, as described in Steps 11 and 12):
For AMMWT of 65-74°F (18-23°C): 14 hours;
For AMMWT of >74-84°F (>23-28°C): 12 hours;
For AMMWT of >84°F (>28°C): 6 hours All finished product shellstock must bear a tag that instructs retailers to inform their customers that cooking reduces the risk of foodborne illness and that individuals with certain health conditions are at higher risk of illness if they consume the product raw.
(Note: AMMWT = Average Monthly Maximum Water Temperature, which is determined by the Shellfish Control Authority.)
(Note: this is an interim control measure, which is contained in the National Shellfish Sanitation Program Manual of Operations. FDA and the Interstate Shellfish Sanitation Conference (ISSC) plan to re-evaluate the effectiveness of this control measure.)
(Note: only the primary processor (the processor that takes possession of the molluscan shellfish from the harvester) need apply controls for time-of-harvest to time-of-refrigeration.)
Much of Control Strategy Example 1 is specifically mandated by 21 CFR 123.28. However, for those provisions that are not specifically included in the regulation, you may select a different control strategy, provided that it assures an equivalent degree of safety of the product.
Enter the critical limit(s) in Column 3 of the HACCP Plan Form.
For each processing step where "pathogens from the harvest area" is identified as a significant hazard on the HACCP Plan Form, describe monitoring procedures that will ensure that the critical limits are consistently met.
To fully describe your monitoring program you should answer four questions: 1) What will be monitored? 2) How will it be monitored? 3) How often will it be monitored (frequency)? 4) Who will perform the monitoring?
It is important for you to keep in mind that the feature of the process that you monitor and the method of monitoring should enable you to determine whether the CL is being met. That is, the monitoring process should directly measure the feature for which you have established a CL.
You should monitor often enough so that the normal variability in the values of the feature you are measuring will be detected. This is especially true if these values are typically close to the CL. Additionally, the greater the time span between measurements the more product you are putting at risk should a measurement show that a CL has been violated.
Following is guidance on establishing monitoring procedures for the control strategy examples discussed in Step 12. Note that the monitoring frequencies that are provided are intended to be considered as minimum recommendations, and may not be adequate in all cases.
WHAT:
The tags on containers of shellstock. The Bill of Lading or other similar shipping document accompanying bulk shipments of shellstock;AND
The harvest site listed on the tag or on the Bill of Lading or other similar shipping document;
AND
The labels on containers of incoming shucked molluscan shellfish;
AND
The license of fishermen, where applicable;
AND
The certification number of suppliers (other than fishermen) of shellstock or shucked molluscan shellfish;
AND
Time harvesting began;
AND
Time shellstock was placed under refrigeration.
AND
The tags on containers of finished product shellstock.
WHAT:
Time harvesting began;AND
Time shellstock was placed under refrigeration.
AND
The tags on containers of finished product shellstock.
HOW:
Visual checks;AND
For time of harvest:
- Obtain information from Shellfish Control Authority;
OR
- Check harvester's log;
OR
- Note time of departure from dock;
OR
- Ask harvester.
HOW:
Visual checks;AND
For time of harvest:
- Obtain information from Shellfish Control Authority;
OR
- Check harvester's log;
OR
- Note time of departure from dock;
OR
- Ask harvester.
FREQUENCY:
For checking incoming tags: every container;AND
For checking harvest site: every lot;
AND
For checking incoming labels: at least three containers randomly selected from throughout every lot;
AND
For checking licenses: every delivery;
AND
For checking certification numbers: every delivery;
AND
For checking time-of-harvest and time-of-refrigeration: every delivery.
AND
For checking finished product tags: each lot of finished product or each lot of tags (at receipt of tags).
FREQUENCY:
Every delivery.AND
For checking finished product tags: each lot of finished product or each lot of tags (at receipt of tags).
WHO:
Monitoring may be performed by the receiving employee, a supervisor, a member of the quality control staff, or any other person who has an understanding of the nature of the controls.
WHO:
Monitoring may be performed by the receiving employee, a supervisor, a member of the quality control staff, or any other person who has an understanding of the nature of the controls.
(Note: only the primary processor (the processor that takes possession of the molluscan shellfish from the harvester) need apply controls relative to the identification of the harvester, the harvester's license, the approval status of the harvest waters, or the time-of-harvest to time-of-refrigeration.)
Enter the "What," "How," "Frequency," and "Who" monitoring information in Columns 4, 5, 6, and 7, respectively, of the HACCP Plan Form.
For each processing step where "pathogens from the harvest area" is identified as a significant hazard on the HACCP Plan Form, describe the procedures that you will use when your monitoring indicates that the CL has not been met.
These procedures should: 1) ensure that unsafe product does not reach the consumer; and, 2) correct the problem that caused the CL deviation. Remember that deviations from operating limits do not need to result in formal corrective actions.
Following is guidance on establishing corrective action procedures for the control strategy examples discussed in Step 12.
CORRECTIVE ACTION:
Reject incoming shellstock that are not properly tagged or is not accompanied by a proper shipping document;AND
Reject incoming shucked molluscan shellfish that are not properly labeled;
AND
Reject incoming molluscan shellfish that have been harvested from unapproved waters;
AND
Reject incoming molluscan shellfish that are not from a licensed harvester or certified processor;
AND
Reject incoming shellstock that do not meet one of the time-of-harvest to time-of-refrigeration critical limits.
AND
Relabel finished product shellstock that does not bear a tag that contains the raw consumption warning;
OR
Reject any incoming tags to be used on finished product shellstock that do not contain the raw consumption warning.
CORRECTIVE ACTION:
Reject lots that do not meet the CL.AND
Relabel finished product shellstock that does not bear a tag that contains the raw consumption warning;
OR
Reject any incoming tags to be used on finished product shellstock that do not contain the raw consumption warning.
(Note: only the primary processor (the processor that takes possession of the molluscan shellfish from the harvester) need apply controls relative to the identification of the harvester, the harvester's license, the approval status of the harvest waters, or the time-of-harvest to time-of-refrigeration.)
Enter the corrective action procedures in Column 8 of the HACCP Plan Form.
For each processing step where "pathogens from the harvest area" is identified as a significant hazard on the HACCP Plan Form, list the records that will be used to document the accomplishment of the monitoring procedures discussed in Step 15. The records should clearly demonstrate that the monitoring procedures have been followed, and should contain the actual values and observations obtained during monitoring.
Following is guidance on establishing a recordkeeping system for the control strategy examples discussed in Step 12.
For shellstock:RECORDS:
Receiving record that documents:
- Date of harvest;
AND
- Location of harvest by State and site;
AND
- Quantity and type of shellfish;
AND
- Name of the harvester, name or registration number of the harvester's vessel, or an identification number issued to the harvester by the shellfish control authority;
AND
- Number and date of expiration of the harvester's license, where applicable;
AND
- Certification number of the shipper, where applicable;
AND
- Time harvesting began;
AND
- Time shellstock was placed under refrigeration;
AND
- AMMAT, where applicable.
AND
- Labeling record that documents the presence of the raw consumption warning.
For shucked molluscan shellfish:
RECORDS:
Receiving record that documents:
- Date of receipt;
AND
- Quantity and type of shellfish;
AND
- Name and certification number of the packer or repacker.
RECORDS:
Receiving record that documents:
- Time harvesting began;
AND
- Time shellstock was placed under refrigeration;
AND
- AMMWT.
AND
- Labeling record that documents the presence of the raw consumption warning.
(Note: only the primary processor (the processor that takes possession of the molluscan shellfish from the harvester) need apply controls relative to the identification of the harvester, the harvester's license, the approval status of the harvest waters, or the time-of-harvest to time-of-refrigeration.)
Enter the names of the HACCP records in Column 9 of the HACCP Plan Form.
For each processing step where "pathogens from the harvest area" is identified as a significant hazard on the HACCP Plan Form, establish verification procedures that will ensure that the HACCP plan is: 1) adequate to address the hazard of "pathogens from the harvest area"; and, 2) consistently being followed.
Following is guidance on establishing verification procedures for the control strategy examples discussed in Step 12.
VERIFICATION:
Review monitoring and corrective action records within one week of preparation.
VERIFICATION:
Review monitoring and corrective action records within one week of preparation.
Enter the verification procedures in Column 10 of the HACCP Plan Form.
| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) |
| Critical Control Point (CCP) | Significant Hazard(s) | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
|---|---|---|---|---|---|---|---|---|---|
| What | How | Frequency | Who | ||||||
| Receiving - shellstock | Pathogens from harvest area | All incoming shellstock must be tagged | Incoming shellstock tags | Visual | Every sack | Receiving employee | Reject untagged sacks | Receiving record | Review monitoring and corrective action records within one week of preparation |
| All shellstock must be from open waters | Harvest site on tags | Visual | Every lot | Receiving employee | Reject lots from unapproved waters | Receiving record | |||
| All shellstock must be from licensed fishermen. | License of Fishermen | Visual | Every delivery | Receiving employee | Reject lots from unlicensed fishermen | Receiving record | |||
| Maximum time from harvest to refrigeration: April through November: 20 hours; December through March: 36 hours. | Time of harvest | Harvester's log | Every delivery | Receiving employee | Reject lot | Receiving record | |||
| Time placed in refrigeration | Visual | Every delivery | Receiving employee | Receiving record | |||||
| Receiving - labels | Pathogens from harvest area | All shellstock labels must contain the raw consumption warning | Tags for finished product shellstock | Visual | Three tags from each lot of tags | Receiving employee | Reject tags | Receiving record | Review monitoring and corrective action records within one week of preparation |
The Third Edition of this guidance issued in June 2001. Above is an earlier version.
Hypertext updated by ear/dms/kwg 2002-JUN-18