This table is an example of a portion of a HACCP plan relating to the control of Clostridium botulinum toxin formation for a processor of pickled herring, using Pickling. It is provided for illustrative purposes only. C. Botulinum toxin formation may be only one of several significant hazards for this product.
Updated: 7/24/98
| (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 | ||||||
| Pickling | C. botulinum toxin formation in finished product | Maximum finished product pH in the loin muscle of 5.0 | Finished product pH in the loin muscle | Collect sample of product from each pickling tank at the end of each pickling cycle and analyze for pH using a pH meter | Each pickling tank, each cycle | QC personnel | Continue pickling process until pH meets the CL | Analytical results | Daily calibration of pH meter
Review monitoring, corrective action, and verification records within one week of preparation |
| Finished product storage | C. botulinum toxin formation during finished product storage | Maximum cooler temperature 50°F | Cooler air temperature | High temperature alarm | Continuous, with visual check of operation once per day | Production employee | Adjust or repair cooler, and
Hold and evaluate based on time/temperature of exposure |
Production record with daily alarm check | Daily accuracy check of high temperature alarm
Review monitoring, corrective action, and verification records within one week of preparation |
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.
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Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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