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.
This chapter contains three tables, which provide the following information:
It is important to note that the tables provide listings of potential hazards. You should use the tables together with the information provided in chapters 4 through 20 in order to determine whether the hazard is significant for your particular product, and, if so, how it should be controlled.
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 | Food and color additives | Metal fragments | |||
CHP 12 | CHP 13 | CHP 14 | CHP 15 | CHP 16 | CHP 17 | CHP 18 | CHP 19 | CHP 20 | |||
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 | All | All | 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 | Frozen | 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 | |||||
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 | ||||||
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 | ||||||
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 | |||||
Raw oysters, clams, and mussels | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | 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 | ||||||
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 | |||||
Partially cooked or uncooked prepared foods | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | 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 | |||||
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 | ||||
Fully cooked prepared foods | Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil | All | x | x | x | x | |||||
Fermented, acidified, pickled, salted, and low acid canned foods | All | All | 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. |
The Third Edition of this guidance issued in June 2001. Above is an earlier version.
Hypertext updated by ear/dms/kwg 2002-JUN-18