This table is an example of a portion of a HACCP plan relating to the control of C. botulinum toxin formation for a processor of vacuum packaged hot-smoked salmon, using Salting/smoking. It is provided for illustrative purposes only. C. Botulinum toxin formation may be only one of several significant hazards for this product.
Updated: 5/7/07
| (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 | ||||||
| Brining | C. botulinum toxin formation in finished product | Minimum brining time 6 hours | Length of brining process | Visual | Start and end of brining process | Brine room employee | Extend brining process | Production record | Documentation of brining/drying process establishment |
| Minimum salt concentration of brine at start of brining 60° salinometer | Salt concentration of brine | Salinometer | Start of brining process | Brine room employee | Add salt | Production record | Review monitoring, corrective action, and verification records within one week of preparation | ||
| Minimum ratio of brine:fish 2:1 | Weight of brine (as determined by volume)
Weight of fish |
Visual to mark on tank
|
Start of brining process
Each batch |
Brine room employee
Brine room employee |
Add brine
Remove some fish and reweigh |
Production record
Production record |
Monthly calibration of scale | ||
| Maximum fish thickness 1 1/2"
(Note: Above CLs are designed to produce a minimum water phase salt level in the loin muscle of 3.5%) |
Fish thickness | Caliper | Each batch (10 fish) | Brine room employee | Hold and evaluate based on finished product water phase salt analysis | Production record | Quarterly water phase salt analysis | ||
| Smoking/ drying/ heating | C. botulinum toxin formation in finished product | Minimum time open vent 2 hours | Time of open vent | Visual | Each batch | Smoker employee | Extend drying process, and
Hold and evaluate |
Production record | Documentation of brining/drying process establishment
Review monitoring, corrective action, and verification records within one week of preparation Daily calibration of data logger Quarterly water phase salt analysis |
| Internal temperature of fish held at or above 145°F for at least 30 minutes | Internal temperature of fish and time at that temperature | Digital data logger with probes in 3 of thickest fish in cold spot of oven | Continuous with visual at end of batch | Smoker employee | Extend heating process, and
Make repairs or adjustments to the smoking chamber, and Hold and evaluate |
Data logger printout Smoking log |
|||
| Cooling after hot smoking | C. botulinum toxin formation | No more than 4 hours between end of smoking process and placement of racks under refrigeration | Length of time between end of smoking process and placement of racks under refrigeration | Visual observation of end of smoking process and time of placement in cooler | Each batch | Smoker employee | Place product in cooler, and
Hold and evaluate based on time/temperature of exposure |
Production record | Review monitoring and corrective action records within one week of preparation |
| Finished product storage | C. botulinum toxin formation during finished product storage | Maximum cooler temperature 40°F (based on growth of vegetative pathogens) | Cooler air temperature | Digital data logger | Continuous, with visual once per day | Production employee | Adjust or repair cooler, and
Hold and evaluate based on time/temperature of exposure |
Digital logger printout | Review monitoring and corrective action, and verification
records within one week of preparation
Daily check of data logger accuracy |
FDA. 1998. Clostridium botulinum Toxin Formation (A Biological Hazard). Ch. 13, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 151-173. Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.
 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
Mailing List | Search SeafoodNIC |  |