Squid
Generic HACCP Plan
1. Product Description
| Aquatic Product Raw Material: | Squid (Loligo spp.) |
| Raw material harvest Area: | California |
| Raw material received: | Directly from harvester |
| Finished Product: | Fresh and frozen whole squid |
| Food additives, ingredients, processing aids: | None used |
| Shipping: | Shipped in refrigerated trucks or iced in nonrefrigerated trucks |
| Intended use: | Intended to be fully cooked before consumption |
| Intended consumers: | General public |
2. Flow Diagram
| Receiving | Raw squid received at dock | |
|---|---|---|
| | | ||
| Raw material storage |
Cooler at or below 40°F | |
| | | ||
| Cull/Grade Package |
Hand graded and packed | |
| |––> | __ | |
|
| | | Freeze | Blast freezer below 0°F |
| | | | | |
| Finished product storage |
Finished product storage |
Cooler at or below 40°F; freezer at or below 0°F |
| | | | | |
| Ship | Ship | Ship in refrigerated trucks or iced in nonrefrigerated trucks |
| Fresh squid | Frozen squid |
3. Potential Hazards
- Potential species-related hazards: (FDA's Draft Hazards and Controls Guide)
- None
- Potential process-related hazards: (FDA's Draft Hazards and Controls Guide)
- 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 None |
No |
N/A |
N/A |
No |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Raw material storage | BIOLOGICAL None |
No |
N/A |
N/A |
No |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Cull/Grade, Package | BIOLOGICAL None |
No |
N/A |
N/A |
No |
| CHEMICAL Food and color additives |
No |
None used |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Freeze | BIOLOGICAL None |
No |
N/A |
N/A |
No |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Finished Product Storage | BIOLOGICAL None |
No |
N/A |
N/A |
No |
| CHEMICAL None |
No |
N/A |
N/A |
No |
|
| PHYSICAL None |
No |
N/A |
N/A |
No |
|
| Ship | BIOLOGICAL None |
No |
N/A |
N/A |
No |
| 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 |
||||||
| There are no identified potential food safety hazards that are reasonably likely to occur | |||||||||
| Reviewed by: | |||||||||
| Date: | |||||||||
The author is Robert J. Price, Extension Specialist, Seafood Products, Food Science & Technology, University of California, Davis, CA 95616-8598
UCSGEP 96-5W; 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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