Shrimp, Dried
Generic HACCP Plan
Updated 7/15/02
1. Process Description
Shrimp received for drying are head-on, small and fresh. They are delivered on ice by fishermen. The drying process is seasonal.
Head-on shrimp are kept on ice until processed. Shrimp are washed and weighed to remove ice and damaged shrimp. Shrimp are boiled in seasoned (salt) water. The amount of salt used to season the shrimp may vary and is determined by desired flavor of the end product.
After boiling each batch of shrimp, additional salt is added to the cook water to maintain a constant concentration. Cooked shrimp are placed in forced-air drying units until the shrimp are properly dried, usually six to seven hours.
The dried shrimp are rotated in a screen drum to remove shells and heads from the dried meat. Dried shrimp tails are sacked and stored. Sulfite is not declared on the label because sulfited shrimp are not used. The shrimp may be stored under refrigeration, although this is not necessary.
2. Flow Diagram
| Receiving Head-On Shrimp | Receiving Salt | Shrimp received for drying are head-on, small and fresh. They are delivered on ice by fishermen. Salt is received in bags. |
|---|---|---|
| | | | | |
| Iced Shrimp Storage | Dry Salt Storage | |
| | | | | |
| Wash and Weigh Raw Shrimp | | | |
| | | | | |
| Cook Shrimp | <––– | Shrimp are boiled in seasoned (salt) water. |
| | | ||
| Forced Air Drying | Cooked shrimp are placed in forced-air drying units until the shrimp are properly dried, usually six to seven hours. | |
| | | ||
| Screen Tumbling | ||
| | | ||
| Packaging or Sacking | ||
| | | ||
| Storage |
3. Hazard Analysis Worksheet
| Firm Name: ABC Shrimp Drying Company | Product Description: Dried shrimp in cloth sacks | ||||
| Firm Address: Anywhere, USA | Storage and Distribution: Dry storage, unrefrigerated | ||||
| Intended Use and Consumer: Ready-to-eat without further processing | |||||
| (1) Ingredient/ processing step. |
(2) Identify potential hazards introduced, controlled or enhanced at this step. |
(3) Are any potential food-safety hazards significant? (Yes/No) |
(4) Justify your decisions for column 3. |
(5) What control measures can be applied to prevent the significant hazards? |
(6) Is this step a critical control point? (Yes/No) |
|---|---|---|---|---|---|
| Receiving Shrimp | BIOLOGICAL Bacterial pathogen contamination |
Yes |
Raw seafood can be natural reservoirs for pathogens. | Cooking will destroy prior to consumption. |
No |
| CHEMICAL Sulfiting agent |
Yes | Potential for allergic-type reaction. | Reject shrimp containing sulfite residuals. | Yes | |
| PHYSICAL None |
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| Receiving salt | BIOLOGICAL None |
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| CHEMICAL None |
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| PHYSICAL None |
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| Iced shrimp storage | BIOLOGICAL Bacterial pathogen growth |
Yes | Pathogen growth if temperature abused | Cooking will destroy prior to consumption. | No |
| CHEMICAL None |
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| PHYSICAL None |
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| Salt storage | BIOLOGICAL None |
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| CHEMICAL None |
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| PHYSICAL None |
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| Wash raw shrimp | BIOLOGICAL None |
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| CHEMICAL None |
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| PHYSICAL None |
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| Cook shrimp | BIOLOGICAL Pathogen survival |
Yes | Improper cooking will allow survival of pathogens. | Control time/temperature during cooking. | Yes |
| CHEMICAL None |
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| PHYSICAL None |
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| Drying | BIOLOGICAL Pathogen growth |
Yes | Improperly dried shrimp will have a wet spot, allowing pathogen growth. | Reduce water activity to acceptable levels. | Yes |
| CHEMICAL None |
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| PHYSICAL None |
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| Tumbling | |||||
| BIOLOGICAL Pathogen recontamination |
No | Controlled by SSOP. | |
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| BIOLOGICAL Pathogen growth |
No | Low water activity. | |||
| CHEMICAL None |
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| PHYSICAL None |
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| Packing | BIOLOGICAL Pathogen recontamination |
No | Controlled by SSOP. | |
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| BIOLOGICAL Pathogen growth |
No | Low water activity. | |
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| CHEMICAL None |
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| PHYSICAL None |
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| Storage | BIOLOGICAL Pathogen growth |
No | Low water activity. | |
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| CHEMICAL None |
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| PHYSICAL None |
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4. HACCP Plan Form
| Firm Name: ABC Shrimp Drying Co. | Product Description: Dried shrimp in cloth sacks | ||||||||
| Firm Address: Anywhere, USA | Storage and Distribution: Dry storage, unrefrigerated | ||||||||
| Intended Use and Consumer: Ready-to-eat without further processing; general public | |||||||||
| (1) Critical Control Point (CCP) |
(2) Significant Hazard(s) |
(3) Critical Limits for each Control Measure |
Monitoring | (8) Corrective Action(s) |
(9) Verification |
(10) Records |
|||
|---|---|---|---|---|---|---|---|---|---|
| (4) What |
(5) How |
(6) Frequency |
(7) Who |
||||||
| Receiving Head-on shrimp | Sulfite residuals | No detectable sulfite residuals. | Presence of sulfite residuals in any three grab samples | Rapid sulfite test | Every boat. | Dockmaster | Reject if present. | Daily record review. Lab reports with official AOAC tests seasonally.
|
Receiving record. |
| Cook shrimp | Survival of pathogens | Boil at 212°F for three minutes | Water temperature and time of cook. | Visual check of boiling and time check. | Every batch. | Cooker operator | Hold and evaluate or recook. | Daily record review. Validation study (on file) |
Cooking log. |
| Drying | Pathogen growth | Water activity .85 or less achieved within eight hours. | Water activity and drying time. | Water activity meter and drying cycle timer. | Every batch. | Quality- control person | If .85 water activity is not achieved within eight hours, continue drying cycle and hold and evaluate by competent authority. | Daily record review. Calibration of water activity meter. |
Drying record. |
| Signature of Company Official: | Date: | ||||||||
Seafood HACCP Alliance for Education and Training. 2001. HACCP: Hazard Analysis and Critical Control Point Training Curriculum. Available from: UF/IFAS-Extension Bookstore, P.O. Box 110011, Gainesville, FL 32611-0011.
Adapted by Robert J. Price (Extension Specialist, Seafood Products) and Pamela D. Tom (Program Representative) Food Science & Technology, University of California, Davis, CA 95616-8598
UCSGEP 02-2W; July 2002 (Revised)
This work is sponsored in part by NOAA, National Sea Grant
College Program, Department of Commerce, under grant number NA06RG0142, project
number A/EA-1, through the California Sea Grant College Program, and in part by
the California State Resources Agency. The U.S. Government is authorized to
reproduce and distribute reprints for governmental purposes.
Affirmative Action Statement
 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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