This table is an example of a portion of a HACCP plan relating to the control of pathogen survival through cooking for a processor of wild-caught cooked shrimp, using a continuous steam cooker, using control of cooking. It is provided for illustrative purposes only. Pathogen survival through cooking 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 | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
|---|---|---|---|---|---|---|---|---|---|
| What | How | Frequency | Who | ||||||
| Cooking | Pathogen survival | Minimum time: 2.5 min. | Length of the cook cycle | Belt speed measurement with stopwatch | Once per day and after any adjustment | Cooker operator | Extend process or elevate temperature
to compensate for deviation from CL
AND Segregate and hold for evaluation. |
Cooking record | Documentation of process establishment
Review monitoring, verification, and corrective action records within one week of preparation Check the accuracy of the data logger against the mercury-in-glass thermometer daily Calibrate the mercury-in-glass thermometer yearly |
| Minimum temperature: 210°F | Temperature of steam in the cooker | Digital time/temperature data logger | Continuous. Visual check once per day | Cooker operator | data logger printout | ||||
FDA. 1998. Pathogens Survival Through Cooking (A Biological Hazard). Ch. 16, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 189-196. 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 |
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