Mussels
Generic HACCP Plan
1. Product Description
| Aquatic Product Raw Material: | Mussels (Modiolus spp., Mytilus spp., and/or Perna canaliculus) |
| Raw material harvest Area: | California, Oregon, Washington, Alaska |
| Raw material received: | Directly from harvester |
| Finished Product: | Live mussels |
| Food additives, ingredients, processing aids: | None |
| Shipping: | Shipped in the firm's refrigerated trucks |
| Intended use: | Consumed raw, steamed, or fully cooked |
| Intended consumers: | General public |
2. Flow Diagram
| Receiving | Live shellstock are received directly from harvester in tagged bags. The mussels are harvested from approved waters. No aquaculture drugs are used. |
|---|---|
| | | |
| Raw material storage |
Mussels are processed immediately or stored dry in mechanically refrigerated coolers maintained below 50°F (10°C) |
| | | |
| Declumping | Mussels are declumped mechanically or by hand |
| | | |
| Washing | Mussels are washed with clean water |
| | | |
| Culling/Grading | Dead and broken mussels are removed by hand. Mussels are hand graded by size. No food additives, ingredients, or processing aids are used. |
| | | |
| Packaging/ Labeling | Mussels are placed in bags, and the bags are tagged. |
| | | |
| Finished Product Cooling/Storage |
Mussels are cooled and stored in mechanically refrigerated coolers which are maintained below 50°F (10°C) |
| | | |
| Ship | Live mussels are shipped in refrigerated trucks and held below 50°F (10°C) during distribution |
3. Potential Hazards
- Potential species-related hazards for aquacultured mussels: (FDA's Draft Hazards and Controls Guide)
- Chemical contamination
- Natural toxins
- Food and color additives
- Aquaculture drugs
- Pathogens
- Potential process-related hazards for aquacultured mussels: (FDA's Draft Hazards and Controls Guide)
- Temperature abuse during raw material storage (pathogen growth)
- Temperature abuse during processing (pathogen growth)
- Temperature abuse during final cooling (pathogen growth)
- Temperature abuse during finished product storage (pathogen growth)
- Temperature abuse during shipping (pathogen growth)
- Metal inclusion
- Food and color additives
4. Hazard Analysis Worksheet
| (1) Ingredient/ Processing Step |
(2) Potential Hazard Introduced or Controlled |
(3) Is the Potential Hazard Significant (Reasonably Likely to Occur - Yes/No) |
(4) Justification for Inclusion or Exclusion as a Significant Hazard (Consider the likelihood that the hazard would or would not be introduced, or intensified, or a hazard from a previous step can be controlled |
(5) Preventive Measure(s) for the significant Hazard from Column 3 (Existing plus additional, if needed) |
(6) Critical Control Point (Yes/No) |
|---|---|---|---|---|---|
| Receiving | BIOLOGICAL Pathogens |
Yes |
Pathogens may occur in the harvest area |
Approved harvest area, proper product identification |
Yes |
| CHEMICAL Chemical contamination |
Yes |
Contamination with pesticides, toxic elements, radioactivity, and industrial chemicals has not occurred in the harvest area, but is a potential hazard. |
Approved harvest area, proper product identification |
Yes |
|
| CHEMICAL Natural toxins |
Yes |
Natural toxins have occurred in the harvest area and are reasonably likely to occur again |
Approved harvest area, proper product identification, (batch certification, if required) |
Yes |
|
| CHEMICAL Food and color additives |
No |
No food or color additives are used |
N/A |
No |
|
| CHEMICAL Aquaculture drugs |
No |
No aquaculture drugs are used |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Raw material storage | BIOLOGICAL Pathogen growth |
Yes |
Pathogen growth may occur during temperature abuse |
Proper storage temperature |
Yes |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Declumping | BIOLOGICAL None |
No |
N/A |
N/A |
No |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL Metal inclusion |
No |
Metal inclusion is not a potential problem in manual processing and is not reasonably likely to occur during mechanical processing |
N/A |
No |
|
| Washing | BIOLOGICAL Pathogen growth |
No |
Exposure to temperatures above 50°F (10°C) is minimal. Total exposure to temperatures above 50°F (10°C) is evaluated at finished product storage. |
N/A |
No |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Culling/Grading | BIOLOGICAL Pathogen growth |
No |
Exposure to temperatures above 50°F (10°C) is minimal. Total exposure to temperatures above 50°F (10°C) is evaluated at finished product storage. |
N/A |
No |
| CHEMICAL Food and color additives |
No |
No food or color additives are used |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Packaging/Labeling | BIOLOGICAL Pathogen growth |
No |
Exposure to temperatures above 50°F (10°C) is minimal. Total exposure to temperatures above 50°F (10°C) is evaluated at finished product storage. |
N/A |
No |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Finished product storage | BIOLOGICAL Pathogen growth |
Yes |
Temperature abuse is unlikely to occur during final product cooling. Temperature abuse may occur during finished product storage. Total exposure to temperatures above 50°F (10°C) can be evaluated at this step. |
Proper storage temperature, limited exposure to temperatures above 50°F (10°C) |
Yes |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Shipping | BIOLOGICAL Pathogen growth |
Yes |
Temperature abuse may occur during shipping. |
Proper storage temperature |
Yes |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Reviewed by: | |||||
| Date: | |||||
5. HACCP Plan Form
| (1) Critical Control Point (CCP) |
(2) Hazard |
(3) Critical Limits of the Preventive Measures |
Monitoring | (8) Corrective Actions |
(9) Records |
(10) Verification |
|||
|---|---|---|---|---|---|---|---|---|---|
| (4) What |
(5) How |
(6) Frequency |
(7) Who |
||||||
| Receiving | Chemical contamination | Mussels must not be harvested from areas closed due to chemical contamination | Shellfish tag | Visual | Each lot or batch | Harvest supervisor | Reject products that fail to meet critical limits | Shellfish tag | Daily record review |
| Natural toxins | Mussels must not be harvested from areas closed due to contamination with natural toxins | Shellfish tag | Visual | Each lot or batch | Harvest supervisor | Reject products that fail to meet critical limits | Shellfish tag | Daily record review | |
| Mussels must be certified toxin-free (if required by a shellfish control agency). | Certificate | Visual | Each lot or batch | Harvest supervisor | Reject products that fail to meet critical limits | Certificate, if required | Daily record review | ||
| Pathogens | Mussels must not be harvested from areas closed due to contamination with pathogens | Shellfish tag | Visual | Each lot or batch | Harvest supervisor | Reject products that fail to meet critical limits | Shellfish tag | Daily record review | |
| Raw Material Storage | Pathogen growth | Storage temperatures do not exceed 50°F (10°C) | Temperature | Temperature recorder | Continuous | Shellstock supervisor | Adjust thermostat | Recorder chart | Daily record review; thermometer calibration |
| Finished Product Storage | Pathogen growth | Storage temperatures do not exceed 50°F (10°C) | Temperature | Temperature recorder | Continuous | Shellstock supervisor | Adjust thermostat | Recorder chart | Daily record review; thermometer calibration |
| Total exposure of mussels to temperatures above 50°F (10°C) does not exceed 4 hours | Temperature | Temperature recorder | Continuous | Shellstock supervisor | Destroy | Recorder chart | Daily record review; thermometer calibration | ||
| Shipping | Pathogen growth | Storage temperatures do not exceed 50°F (10°C) | Temperature | Temperature log | Every 2 hours | Driver | Adjust thermostat | Temperature log | Daily record review; thermometer calibration |
| Reviewed by: | |||||||||
| Date: | |||||||||
The author is Robert J. Price, Extension Specialist, Seafood Products, Food Science & Technology, University of California, Davis, CA 95616-8598
UCSGEP 96-6W; May 1996
This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA36RG0537, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government is authorized to reproduce and distribute reprints for governmental purposes.
Affirmative Action Statement
Send comments to rjprice@ucdavis.edu
 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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