This table is a an example of a portion of a HACCP plan relating to the control of the introduction of pathogens after pasteurization for a processor of pasteurized blue crab meat, packed in 301 X 408 size steel cans, using control of recontamination. It is provided for illustrative purposes only. Pathogen recontamination after pasteurization may be only one of several significant hazards for this product.
Updated: 7/23/98
| (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 | ||||||
| Container sealing | Pathogen introduction | No visible cutovers, seam sharpness, false seams, deadheading, droop, damage to the countersink wall indicating a broken chuck, cable cuts, product overlapping the flange, product leakage, or other obvious defects. | Container integrity | Visual seam examination | One can per seaming head every 1/2 hr, at startup, after jams, adjustments, repairs, and prolonged shutdowns | Seamer operator | Identify and correct the source of the defect
Evaluate the seriousness of the defect, and hold for evaluation if necessary |
Visual seam examination record | Review monitoring and corrective action records within
one week of preparation
Can seam guidelines from can manufacturer
|
| Cover hook: .070" minimum; body hook .072-.088"; width: .125" maximum; thickness .052-.058"; tightness 80%. | Container integrity | Double seam teardown examination, using micrometer at 3 points on seam, 120°F apart. | One can per seaming head every 4 hrs, at startup, after jams, adjustments, repairs, and prolonged shutdowns | Seamer operator | Same | Double seam teardown record | Same | ||
| Water bath container cooling | Pathogen introduction | Measurable residual chlorine | Residual chlorine in water bath | Rapid test | Every batch | Pasteurizer operator | Add chlorine and recheck for residual | Processing record | Review monitoring and corrective action records
withiin one week of preparation |
FDA. 1998. Introduction of Pathogens After Pasteurization (A Biological Hazard). Ch. 18, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 205-211. 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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