Center for Food Safety & Applied Nutrition FISH AND FISHERIES PRODUCTS HAZARDS AND CONTROLS GUIDANCE: Third Edition June 2001 |
Finished Product Food | Package Type | Method of Distribution and Storage | Hazards | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Biological | Chemical | Physical | ||||||||||
Pathogen growth - temperature abuse |
C. botulinum growth | S. aureus toxin - inadequate drying | S. aureus - batter | Pathogen survival through cooking | Pathogen survival through pasteurization | Pathogen contamination after pasteurization | Allergens/Additives | Metal inclusion | Glass inclusion | |||
CHP 12 | CHP 13 | CHP 14 | CHP 15 | CHP 16 | CHP 17 | CHP 18 | CHP 19 | CHP 20 | CHP 21 | |||
Cooked shrimp, crab, lobster, and other fish, including cooked meat, sections, and whole fish, and including surimi-based analog products | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or paked in oil | Frozen | x | x | x | x | ||||||
Cooked shrimp, crab, lobster, and other fish, including cooked meat, sections, and whole fish, and including surimi-based analog products | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | x | |||||
Cooked shrimp, crab, lobster, and other fish, including cooked meat, sections, and whole fish, and including surimi-based analog products | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | x | ||||||
Pasteurized crab, lobster, and other fish, including pasteurized surimi-based analog products | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Frozen | x | x | x | x | x | |||||
Pasteurized crab, lobster, and other fish, including pasteurized surimi-based analog products | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | x | x | ||||
Pasteurized crab, lobster, and other fish, including pasteurized surimi-based analog products | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | x | x | |||||
Smoked fish | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Frozen | x | x | x | |||||||
Smoked fish | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | ||||||
Smoked fish | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | |||||||
Salads and cocktails prepared from ready-to-eat fishery products | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Frozen | x | x | x | x | ||||||
Salads and cocktails prepared from ready-to-eat fishery products | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | x | |||||
Salads and cocktails prepared from ready-to-eat fishery products | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | x | ||||||
Raw, Breaded shrimp, finfish, oysters, clams, squid, and other fish | All | All | x | x | x | |||||||
Stuffed crab, shrimp, finfish, and other fish | All | All | x | x | x | |||||||
Dried fish | All | All | x | x | x | x | ||||||
Raw oysters, clams, and mussels | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Frozen | x | x | x | x | ||||||
Raw oysters, clams, and mussels | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | x | |||||
Raw oysters, clams, and mussels | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | x | ||||||
Raw fish other than oysters, clams and mussels (includes non-finfish species) | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Frozen | x | x | ||||||||
Raw fish other than oysters, clams and mussels (includes non-finfish species) | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | ||||||
Raw fish other than oysters, clams and mussels (includes non-finfish species) | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | ||||||||
Partially cooked or uncooked prepared foods | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Frozen | x | x | x | x | ||||||
Partially cooked or uncooked prepared foods | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | x | |||||
Partially cooked or uncooked prepared foods | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | x | ||||||
Fully cooked prepared foods | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Frozen | x | x | x | x | x | |||||
Fully cooked prepared foods | Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil | Other than frozen | x | x | x | x | x | x | ||||
Fully cooked prepared foods | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | x | x | |||||
Fermented, acidified, pickled, salted, and low acid canned foods | All | All | x | x(*) | x | x | x | |||||
Note: MAP = modified atmosphere packaging; CAP = controlled atmosphere packaging
(*) Note: Controls for this hazard need not be included in HACCP plans for shelf-stable, acidified and low acid canned foods. See 21 CFR 113 and 114 for mandatory controls. |
See also:
Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)
Seafood Information and Resources
Hypertext updated by dav/kwg/dms 2002-JUN-14