This table is a an example of a portion of a HACCP plan relating to the control of pathogens from the harvest area for a primary processor (processor that takes possession of the oysters from the harvester) of shellstock oysters (shellstock shipper), using source controls. It is provided for illustrative purposes only. Pathogens from the harvest area 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 | ||||||
| Receiving - shellstock | Pathogens from harvest area | All incoming shellstock must be tagged | Incoming shellstock tags | Visual | Every sack | Receiving employee | Reject untagged sacks | Receiving record | Review monitoring and corrective action records within one week of preparation |
| All shellstock must be from open waters | Harvest site on tags | Visual | Every lot | Receiving employee | Reject lots from unapproved waters | Receiving record | |||
| All shellstock must be from licensed fishermen. | License of Fishermen | Visual | Every delivery | Receiving employee | Reject lots from unlicensed fishermen | Receiving record | |||
| Maximum time from harvest to refrigeration: April through November: 20 hours; December through March: 36 hours. | Time of harvest | Harvester's log | Every delivery | Receiving employee | Reject lot | Receiving record | |||
| Time placed in refrigeration | Visual | Every delivery | Receiving employee | Receiving record | |||||
| Receiving - labels | Pathogens from harvest area | All shellstock labels must contain the raw consumption warning | Tags for finished product shellstock | Visual | Three tags from each lot of tags | Receiving employee | Reject tags | Receiving record | Review monitoring and corrective action records within one week of preparation |
FDA. 1998. Pathogens From the Harvest Area (A Biological Hazard). Ch. 4, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 47-58. 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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