This table is a an example of a portion of a HACCP plan relating to the control of sulfiting agents for a processor of wild-caught frozen shrimp, using labeling controls with raw material screening. It is provided for illustrative purposes only. Food and color additives 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 | ||||||
| Finished product labeling | Sulfiting agents | Finished product labels for product processed from sulfite-containing raw material shrimp must contain a sulfiting agent declaration | Finished product labels for presence of sulfiting agent declaration | Visual | One label from each case of labels delivered to packaging | Packaging machine operator | Segregate and relabel any improperly labeled product | Label check record | Review monitoring and corrective action records within one week of preparation |
| Three shrimp collected randomly from each lot of raw material shrimp for sulfiting agent residual analysis | Malachite green test | Three shrimp from each lot of raw material shrimp | Quality control employee | Segregate and return any label stock that does not contain the proper declaration | |||||
FDA. 1998. Food & Color Additives (A Chemical Hazard). Ch. 19, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 213-222. 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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