This table is an example of a portion of a HACCP plan relating to the control of pathogen growth and toxin formation as a result of time/temperature abuse for a processor of blue crabmeat (typical of East coast retort processing method), using time/temperature control (Version 2). It is provided for illustrative purposes only. Pathogen growth and 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 | ||||||
| Picking/ boning/ packing | Pathogen growth and toxin formation | No more than 3 1/2 hours cumulative time during picking, boning, and packing (beginning when cooked crabs are first handled in picking room) Note: This critical limit is based on a study that demonstrates that, under ordinary circumstances, the product does not exceed 70°F in 3 1/2 hours exposure to ambient temperature | Time of product exposure to unrefrigerated conditions | Visual observation of time that picking begins for each batch of cooked crabs that is brought into the picking room | Every Batch | Picking room supervisor | Pasteurize or freeze the product
Hold and evaluate based on total time/temperature exposure |
Cooked crab cart record | Review monitoring and corrective action records
within one week of preparation
Study showing temperature profile of product during processing |
| Visual observaton of time that the last container of crabmeat from the batch is packed on ice | Every batch | Packing room employee | Packing record | ||||||
| Finished product storage | Pathogen growth and toxin formation | Finished product containers completely surrounded with ice | Quantity of ice | Visual observation | Each case immediately before shipping | Shipping employee | Re-ice
Hold and evaluate based on total time/temperature exposure |
Shipping record | Review monitoring and corrective action records within one week of preparation |
FDA. 1998. Pathogen Growth & Toxin Formation (Other than Clostridium botulinum) as a Result of Time/Temperature Abuse (A Biological Hazard). Ch. 12, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 133-150. 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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