This table is an example of a portion of a HACCP plan relating to the control of S. aureus toxin formation in hydrated batter mixes for a breaded fish processor, using hydrated batter control. It is provided for illustrative purposes only. S. aureus toxin formation in the hydrated batter mix 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 | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
|---|---|---|---|---|---|---|---|---|---|
| What | How | Frequency | Who | ||||||
| Batter mix recirculation | S. aureus growth and toxin formation | Batter temperature not to exceed 50°F for more than 12 hrs, nor 70°F for more than 3 hrs, cumulative | Hydrated batter mix temperature | Recorder thermometer | Continuous with visual check once per day | Production employee | Adjust hydrated batter mix refrigeration equipment
Destroy hydrated batter mix and any product produced during deviant period |
Recorder thermometer chart | Check accuracy of recorder thermometer once per day;
Review monitoring, corrective action, and verification records within one week of preparation |
FDA. 1998. Staphylococcus aureus Toxin Formation in Hydrated Batter Mixes (A Biological Hazard). Ch. 15, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 183-188. 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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