This table is a an example of a portion of a HACCP plan relating to the control of pasteurization for pasteurized, refrigerated blue crab meat, using control of pasteurization. It is provided for illustrative purposes only. Pathogen survival through 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 | ||||||
| Batch Pasteurization | Pathogen survival | Minimum initial product temperature 37°F | Initial temperature | Dial thermometer | Coldest can entering each batch | Pasteurizer operator | Extend process or elevate temperature to
compensate for deviation from CL
AND Segregate and hold for evaluation. |
Pasteurization log | Documentation of process establishment |
| Minimum length of pasteurization cycle 120 minutes | Time up to 189°F and time cycle ends | Wall clock/temperature recording device | Each batch | Pasteurizer operator | Pasteurization log | Review monitoring, verification, and corrective action records within one week of preparation | |||
| Minimum water bath temperature 189°F | Temperature of water bath | Temperature recording device | Continuously, each batch. Visual check at end of batch. | Recorder thermometer with visual by pasteurizer operator | Recorder thermometer chart | Check the accuracy of the temperature recording device
against the mercury-in-glass thermometer daily
Calibrate the mercury-in-glass thermometer yearly |
|||
FDA. 1998. Pathogens Survival Through Pasteurization (A Biological Hazard). Ch. 17, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 197-203. 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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