HACCP

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Chapter 3 Identify how the products are intended to be consumed: • to be cooked by the consumer; • ready-to-eat (RTE) raw; • RTE – cooked • RTE – partially cooked; • RTE – heat and serve; • RTE – reheat. It is important to know how the product will be consumed to identify any potential food safety hazards. A Product Description form (Slide 4) has been developed to help record this information. Slide 4 Product Description Form for Fish and Shellfish Species Type of Seafood Product (Species name) Where Product Is Purchased (Source) How Product Is Received How Product Is Stored How Product Is Shipped How Product is Packaged Intended Use Intended Consumer From Fisherman From Fish Farm From Processor Refrigerated Iced Frozen Refrigerated Iced Frozen Refrigerated Iced Frozen Air Packed Reduced-Oxygen/ Vacuum-Packed Raw, to-be-cooked Raw, RTE Cooked, RTE General Public At-risk Population 3) Develop an Accurate Process Flow Chart 34 A flow chart provides an important visual tool that the HACCP team can use to identify and describe the process (Slide 5). When developing a process flow chart, it is important to include all the process steps within the facility’s control from receiving through final product storage, including reworked product if applicable. Since the accuracy of the process flow is critical to conduct a hazard analysis, the steps outlined in the chart must be verified at the plant. If a step is missed, a significant food safety hazard may be missed. Include every handling,
Preliminary Steps in Developing a HACCP Plan processing and holding step for primary product as well as ingredients and packaging. The HACCP team should walk through the facility and make any changes required in the flow chart. The walk-through allows each team member to gain an overall picture of how the product is made. It may be helpful to invite additional plant personnel to review the diagram during the walk-through. Slide 5 The following is an example of a basic process flow chart. 4) Describe the Process Receiving Processing Packaging Storage A written process description can be a useful tool to explain what happens at each of the process steps needed to produce a product covered by a particular HACCP plan. This description can be used as a working reference for the development of the HACCP plan and to facilitate communication with company personnel and regulators. It is also important to know what occurs at each process step. For example, it is important to know information about process steps such as the maximum length of time that the product could be exposed to unrefrigerated temperatures, the maximum room air temperature, or the maximum internal product temperature. This information is necessary to conduct an accurate hazard analysis. Note The shipping step is not included on the example process flow chart though controls for significant hazards must be exerted throughout the transit step. The responsibility falls on the firm receiving the product that must establish a CCP that documents control of in-bound, in-transit related hazards. Example: XYZ Seafood Co. The model XYZ Seafood Company is used to illustrate the progressive development of the HACCP program beginning with the three preliminary steps through the application of each of the HACCP principles. 1) Assemble HACCP Team XYZ Seafood Company has determined that their team will consist of three individuals including: the plant manager, production supervisor and the sanitation supervisor. All have undergone seafood HACCP training. 2) Describe the Product, Intended Use and Consumers XYZ Seafood Company used the Product Description Form for Fish and Shellfish Species (Slide 4) to complete this preliminary step. Results are provided in Slide 6. 35
Page 1 and 2: SGR 127 HACCP Hazard Analysis and C
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Page 5 and 6: Table of Contents: HACCP Training C
Page 7 and 8: National Seafood HACCP Alliance for
Page 9 and 10: Course Agenda: SHA for Training and
Page 11 and 12: Chapter 1 Introduction to Alliance
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Page 17 and 18: Chapter 2 Prerequisite Programs Int
Page 19 and 20: Prerequisite Programs Well designed
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Page 41 and 42: Chapter 3 Preliminary Steps in Deve
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Principle 1: Hazard Analysis Slide
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Chapter 6 Principle 2: Determine Cr
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Principle 2: Determine Critical Con
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Chapter 7 Principle 3: Establish Cr
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Principle 3: Establish Critical Lim
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Chapter 8 Principle 4: Critical Con
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Principle 4: Critical Control Point
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Slide 12 HACCP plan form for XYZ Se
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Chapter 9 may be possible, and is a
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Chapter 9 Corrective Action Example
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Chapter 9 Slide 11 (cont.) Critical
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Slide 12 HACCP plan form for XYZ Se
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Chapter 10 Principle 6: Establish V
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Principle 6: Establish Verification
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Slide 22 Firm Name: HACCP Plan For
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Chapter 11 Principle 7: Record-Keep
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Principle 7: Record-Keeping Procedu
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Slide 28 Firm Name: HACCP Plan For
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Chapter 12 The Seafood HACCP Regula
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The Seafood HACCP Regulation Regula
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The Seafood HACCP Regulation Curren
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The Seafood HACCP Regulation Slide
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The Seafood HACCP Regulation does n
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The Seafood HACCP Regulation Verifi
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The Seafood HACCP Regulation The la
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Chapter 13 Resources for Preparing
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Resources for Preparing HACCP Plans
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Slide 5 How the Hazards Guide Steps
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Appendix 1 FDA’s Seafood HACCP Re
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FDA’s Seafood HACCP Regulation (o
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FDA’s Seafood HACCP Regulation (6
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FDA’s Seafood HACCP Regulation (e
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FDA’s Seafood HACCP Regulation (i
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Appendix 2 HACCP Worksheets Workshe
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HACCP Worksheets Hazard Analysis Wo
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HACCP Worksheets Hazard Analysis Wo
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HACCP Worksheets HACCP Plan Form CC
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Firm Name: HACCP Plan Form Product
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Appendix 3 (f) Food means food as d
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Appendix 3 (4) Removing all unsecur
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Appendix 3 (4) Be constructed in su
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Appendix 3 § 110.37 Sanitary facil
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Appendix 3 (e) Each freezer and col
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Appendix 3 contamination of food. O
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Appendix 3 (14) Food such as, but n
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Appendix 4 Traditional Approach for
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Traditional Approach for Conducting
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Firm Name: HACCP Plan Form Product
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