Oysters, Florida
Generic HACCP Plan1
Updated 4/7/971Adapted by Bob Price from: Otwell, W.S., Moody, M.W., and Garrido, V.M. 1995. Oyster HACCP, Florida. In Manual for Oyster and Clam Processing: Total Quality Assurance (TQA) and Hazard Analysis and Critical Control Points (HACCP) Programs. Cooperative Extension Service and Sea Grant College Programs at University of Florida and Louisiana State University with United States Department of Agriculture, Washington, DC.
1. Product Description
| Raw material: | Eastern oysters (Crassostrea virginica) |
| Raw material harvest area: | Coastal waters from Texas through west Florida |
| Raw material received: | Directly from harvester or grower |
| Finished products: | Live oysters in their shell; fresh and frozen hand shucked whole raw oyster meat |
| Food additives, ingredients, processing aids: | None |
| Packaging: | Air-packaged |
| Storage and distribution: | Stored and distributed under refrigeration |
| Intended use: | Consumed raw, steamed, or fully cooked |
| Intended consumers: | General public |
2. Flow Diagram
| Receiving Live Shellstock |
Receiving Previously Shucked Meats |
1. RECEIVING
Direct Vessel - live oysters are purchased from local fishing vessels that harvest the shellstock by hand (tongs) from approved and/or conditionally approved waters of Apalachicola Bay. Harvest will be subject to the surveillance of an assigned Harvest Surveyor. Shellstock is off-loaded at the plant's dock or at the satellite landing locations, where the product is inspected for survival, legal size, and general condition (mud, clusters, singles, and appearance), and monitored for legal harvester's tags. Each lot is assigned a dealer's lot number. Local Trucks (shellstock) - live oysters are delivered by truck to the processing plant, less than 4 hours from the landing site. Product is off-loaded, inspected for temperature and general condition, monitored for legal harvester's tags, re-tagged, and assigned a dealer's lot number. Local Trucks (previously shucked meats) - shucked meats are delivered in refrigerated trucks or properly iced in non-refrigerated trucks. Product is off-loaded at the processing plant, less than 4 hours from the original shucking plant, and inspected for lot number, internal temperature and general condition. Only product from approved shucking plants are purchased. Distant Trucks (shellstock and previously shucked meats ) - product transported for greater than four hours must be delivered to the processing plant in refrigerated trucks. Refrigeration is monitored by a time-temperature device. Shellstock is checked for temperature, tag, conditioned and then re-tagged and assigned a lot number.. Previously shucked meats are checked for internal temperature, original shucker certification number and product condition. | ||
| | Vessel Direct | |
| Local Truck | |
| Distant Truck | |
| Truck | | |
|
| Dry storage | 2. PRODUCT COLD STORAGE
Within 2 hours after receipt, shellstock is placed into walk-in coolers set for an operating temperature low enough to achieve a product internal temperature no higher than 45°F (7.2°C). Shucked meats are placed in refrigerators that will maintain an internal temperature no higher than 40°F (4.4°C). Temperatures of coolers and refrigerators are monitored by a time-temperature chart recorders. |
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| | | |
| Wash |
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3. PROCESSING
Washing - Shellstock are rinsed with high pressure water hose to remove dirt from surface. Grade/Cull - Shellstock are washed, graded and culled to select only product that meets the requirements of clustering or size for half shell commerce. Product that does not meet the required standards is taken to the shucking room with proper lot identification. Box - Shellstock is re-tagged, bagged or boxed and sent to final storage. Hand Shucking - Live shellstock are taken into the shucking room and distributed between workers by a conveyor belt or bulk delivery. Oysters are shucked into a 1-2 gallon stainless steel container with ice-water. When the container is filled, it is taken to the packing room for further processing. Cleansing (Blowing) - Shucked meats are inspected and placed into a stainless steel vat with ice-water. Filtered air is blown through the ice water and oyster mixture. Cleaned product is unloaded to the skimming table to be graded and packed. Skimming and Grading - Product is rinsed, drained and visually graded for size. Packing - Oyster meats are packed into the final containers which are marked with the correct lot number for each corresponding batch. |
| | | |–– | –>| | | | |
| | | | |
| Grade/ Cull |
| | | |
| | | |
|
| | | |–– | –>| | | | |
| | | |
| | |
| Hand Shuck |
| | |
|
| | | |
| | |
| Cleansing |
| Cleansing |
|
| | | | |
| | | |
| Skim & Grade |
| Skim & Grade |
|
| | | | |
| Box | |
| Pack | |
| Pack | |
|
| Finished Product Cold Storage | 4. FINISHED PRODUCT COLD STORAGE
Fresh Products - Shellstock is placed inside coolers at a temperature of 45°F (7.2°C) or lower. Shucked products are kept at a maximum temperature of 40°F (4.4°C). Temperatures of coolers and refrigerators are monitored with a time-temperature recorders. Frozen Products - Product is packed into 4 lb. Pillow bags or suitable containers, frozen as rapidly as possible, and kept frozen (0°F, -17.8°C) until needed. Product should be frozen solid within 12 hours of starting the freezing process. |
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3. Potential Hazards
- Potential species-related hazards for aquacultured oysters: (FDA's Fish and Fisheries Products Hazards and Controls Guide: First Edition)
- Pathogens from the harvest area
- Natural toxins
- Environmental chemical contaminants and pesticides
- Aquaculture drugs
- Potential process-related hazards for aquacultured oysters: (FDA's Fish and Fisheries Products Hazards and Controls Guide: First Edition)
- Pathogen growth and toxin formation (other than Clostridium botulinum) as a result of time/temperature abuse
- Food and color additives
- Metal inclusion
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 |
| BIOLOGICAL Parasites |
No |
No implicated or suspected occurrence of health significance from area of harvest |
|
No |
|
| 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 not occurred in the harvest area, but are a potential hazard |
Approved harvest area, proper product identification, (batch certification, if required) |
Yes |
|
| CHEMICAL Food and color additives |
No |
No food or color additives are used |
|
No |
|
| CHEMICAL Aquaculture drugs |
No |
No aquaculture drugs are used |
|
No |
|
| PHYSICAL None |
No |
Initial product is shellstock or certified shucked products |
|
No |
|
| Product cold storage | BIOLOGICAL Pathogen growth |
Yes |
Thermal abuse could increase bacteria during improper storage |
Hold product at proper temperatures |
Yes |
| BIOLOGICAL Parasites |
No |
Not introduced or enhanced during storage |
|
No |
|
| BIOLOGICAL Cross-contamination |
Yes |
Cross-contamination is possible with improperly stored product |
Controlled by SSOPs |
No |
|
| CHEMICAL Chemical contamination |
No |
Not introduced or enhanced during storage |
Controlled by SSOPs |
No |
|
| CHEMICAL Natural toxins |
No |
Not introduced or enhanced during storage |
|
No |
|
| CHEMICAL Food and color additives |
No |
Not introduced or enhanced during storage |
|
No |
|
| CHEMICAL Aquaculture drugs |
No |
Not introduced or enhanced during storage |
|
No |
|
| PHYSICAL None |
No |
Not introduced or enhanced during storage |
|
No |
|
| Processing | BIOLOGICAL Microbial contamination |
Yes |
Possible thermal abuse or exposure |
Processing schedule |
No |
| BIOLOGICAL Parasites |
No |
Not introduced or enhanced during processing |
|
No |
|
| CHEMICAL Chemical contamination |
No |
Not introduced or enhanced during processing |
Controlled by SSOPs |
No |
|
| CHEMICAL Natural toxins |
No |
Not introduced or enhanced during processing |
|
No |
|
| CHEMICAL Food and color additives |
No |
Not introduced or enhanced during processing |
|
No |
|
| CHEMICAL Aquaculture drugs |
No |
Not introduced or enhanced during processing |
|
No |
|
| PHYSICAL Grit and shell fragments |
Yes |
Possible inclusion of grit and shell fragments in shucked meats |
Controlled by SSOPs and processing procedures |
No |
|
| Finished product cold storage | BIOLOGICAL Pathogen growth |
Yes |
Thermal abuse could increase bacteria during improper storage |
Hold product at proper temperatures |
Yes |
| BIOLOGICAL Parasites |
No |
Not introduced or enhanced during storage |
|
No |
|
| BIOLOGICAL Cross-contamination |
Yes |
Cross-contamination is possible with improperly stored product |
Controlled by SSOPs |
No |
|
| CHEMICAL Chemical contamination |
No |
Not introduced or enhanced during storage |
Controlled by SSOPs |
No |
|
| CHEMICAL Natural toxins |
No |
Not introduced or enhanced during storage |
|
No |
|
| CHEMICAL Food and color additives |
No |
Not introduced or enhanced during storage |
|
No |
|
| CHEMICAL Aquaculture drugs |
No |
Not introduced or enhanced during storage |
|
No |
|
| PHYSICAL None |
No |
Not introduced or enhanced during storage |
|
No |
|
| Firm Name: Any Florida Oyster Co., Inc. | Product Description: Live oysters; shucked oyster meats | ||||
| Firm Address: Florida, USA | Storage and Distribution: Stored and distributed under refrigeration | ||||
| Signature: | Intended Use and Consumer: Consumed live, raw, steamed or fully cooked by general public | ||||
| 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 |
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|---|---|---|---|---|---|---|---|---|---|
| (4) What |
(5) How |
(6) Frequency |
(7) Who |
||||||
| Receiving | Chemical contamination | Oysters 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 | Oysters 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 | |
| Pathogens | Oysters 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 | |
| Refrigerated Storage | Pathogen growth | Total exposure of shellstock to temperatures higher than 45°F (7.2°C) does not exceed 4 hours | Temperature | Temperature recorder | Continuous | Shellstock supervisor | Adjust thermostat and evaluate product safety | Recorder chart | Daily record review; thermometer calibration |
| Total exposure of shucked oysters to temperatures above 40°F (4.4°C) does not exceed 4 hours | Temperature | Temperature recorder | Continuous | Processing supervisor | Adjust thermostat and evaluate product safety | Recorder chart | Daily record review; thermometer calibration | ||
| Firm Name: Any Florida Oyster Co., Inc. | Product Description: Live and shucked oysters | ||||||||
| Firm Address: Florida, USA | Storage and Distribution: Stored and distributed under refrigeration | ||||||||
| Signature: | Intended Use and Consumer: Consumed live, raw, steamed or fully cooked by general public | ||||||||
| Date: | |||||||||
The author is Robert J. Price, Extension Specialist, Seafood Products, Food Science & Technology, University of California, Davis, CA 95616-8598
UCSGEP 97-4W; April 1997
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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