Appendix V: Models - Cornell Universityseafoodhaccp.cornell.edu/Intro/blue_pdf/Append05Blue.pdf ·...
Transcript of Appendix V: Models - Cornell Universityseafoodhaccp.cornell.edu/Intro/blue_pdf/Append05Blue.pdf ·...
Appendix 5 - Models
197
Appendix V: Models
Examples For Illustrative Purposes Only(Models may not be fully consistent with guidance containedin FDA’s Fish and Fishery Products Hazards and Control Guide.)
Appendix 5 - Models
199
Continued
Raw Oysters: Description of the Process
Example: For Illustrative Purposes Only(Models may not be fully consistent with guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
Live Chesapeake Bay oysters are received from harvesters sacked andtagged. Shellstock are delivered to the processing facility within 20 hoursof harvesting.
Upon delivery to the processing facility, the shellstock is refrigerated at45 F until shucked. This is dry storage. Oysters may be kept several daysbefore shucking. Shellstock is placed on tables for hand shucking intobuckets. Buckets of shucked oyster meat are given to the packing roomfor washing, draining and placing into pint containers. Shucked meats arestored at 40 F.
Notes:
Shucked Oyster Process Flow Chart
Receiving Live Oysters
Dry Cooler Storage
Shucking
Washing/Draining
Packing
Shucked Oyster Storage
Appendix 5 - Models
200
Notes:
Shucked Oyster Process Flow ChartShaded step is critical control point
Receiving Live Oysters
Dry Cooler Storage
Shucking
Washing/Draining
Packing
Shucked Oyster Storage
Appendix 5 - Models
Receiving Live Oysters BIOLOGICAL Yes Oysters are assumed to be • Only accept shellstock from YesBacterial pathogen eaten raw. Oysters are waters open to harvest.contamination easily contaminated with • Require proper tagging.
pathogens from harvesting • Require proper harvesterwaters. license.
Baterial pathogen growth Yes Growth between harvest and • Limit time from harvest to Yesreceiving receiving is less than 20
hours
CHEMICAL Yes Industrial pollution • Only accept shellstock from YesChemical contamination frequently occurs in estuarine waters open to harvest.
waters. Oysters may become • Require proper tagging.contaminated with these • Require proper harvesterpollutants. license.
Natural toxins Yes Natural toxins and • Only accept shellstock from Yesorganisms that produce waters open to harvest.them can be filtered and • Require proper tagging.concentrated by oysters. • Require proper harvester
license.PHYSICALNone
Dry Cooler Storage BIOLOGICAL Yes Pathogens may increase in Maintain coolers at YesBacterial pathogen growth number if oysters are not temperatures below 45 F.
properly cooled duringstorage.
CHEMICALNone
PHYSICALNone
Shucking BIOLOGICAL Yes Excessive time in shucking Cumulative time of NoBacterial pathogen growth room can promote exposure is being controlled
pathogen growth. at shucked-oyster storage.CHEMICALNone
PHYSICAL No Hazard analysis indicates that• Bits of shell this inherent defect is not
“reasonably likely” to resultin the food being unsafe forconsumption.
• Metal fragments No Not reasonably likely to occur.
201
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measures can
be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Firm Name: ABC Oyster Co. Product Description: Shucked oysters in plastic pint containers
Firm Address: Anywhere, USA
Method of Storage and Distribution: Shipped on ice and refrigerated;
stored at retail under refrigeration.
Signature: Intended Use and Consumer: Raw consumption
Date:
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled orenhanced at this step(1)
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decisions for
column 3.
(5)What control measures can
be applied to prevent thesignificant hazards?
(6)Is this step a
criticalcontrolpoint?
(Yes/No)
Washing/Draining BIOLOGICAL Yes Excessive time at washing/ Cumulative time of NoBacterial pathogen growth draining step can promote exposure is being controlled
pathogen growth. at shucked-oyster storage.CHEMICALNone
PHYSICALNone
Packing BIOLOGICAL Yes Excessive time at packing Cumulative time of NoBacterial pathogen growth step can promote pathogen exposure is being controlled
growth. at shucked-oyster storage.
CHEMICALNone
PHYSICALNone
Shucked Oyster Storage BIOLOGICAL Yes Pathogens may increase in Maintain cooler temperature. YesBacterial pathogen growth number if oysters are not Limit the cumulative
properly cooled during exposure time of oystersstorage. to ambient temperatures.
CHEMICALNone
PHYSICALNone
202
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
Firm
Nam
e:
ABC
Oys
ter C
o.Pr
oduc
t Des
crip
tion:
Sh
ucke
d oy
sters
in p
lasti
c pi
nt c
onta
iner
s
Firm
Add
ress
: A
nywh
ere,
USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Ship
ped
on ic
e an
d re
frige
rate
d; st
ored
at r
etai
l und
er re
frige
ratio
n.
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: R
aw c
onsu
mpt
ion
Dat
e:
203
Rece
ivin
gPa
thog
en•
Mus
t hav
e pr
oper
ly•
Harv
este
r tag
• Visu
al c
heck
• Eve
ry c
onta
iner
• Qua
lity-
cont
rol
Reje
ct if
unt
agge
d,Da
ily re
cord
Rece
ivin
gliv
e oy
sters
cont
amin
atio
nta
gged
con
tain
ers.
•Ha
rves
ter
• Eve
ry d
eliv
ery
per
son
impr
oper
ly ta
gged
,re
view
reco
rd•
Mus
t be
licen
sed
licen
sefro
m c
lose
d ar
eas
harv
este
r.or
from
unl
icen
sed
•No
oys
ters
from
harv
este
r.cl
osed
are
as.
Path
ogen
• Har
vest
time l
ess t
han
• Har
vest
time
• Visu
al• E
very
del
iver
y• Q
ualit
y-co
ntro
lRe
ject
if e
xcee
dDa
ily re
cord
revi
ewRe
cei v
ing
grow
th24
hou
rswi
th ta
g p
erso
nha
rves
t tim
e lim
itre
cord
Chem
ical
con
tam
inat
ion
•M
ust h
ave
prop
erly
• Har
veste
r tag
• Visu
al c
heck
• Eve
ry c
onta
iner
• Qua
lity-
cont
rol
Reje
ct if
unt
agge
d,Da
ily re
cord
Rece
ivin
gta
gged
con
tain
ers.
• Har
veste
r p
erso
nim
prop
erly
tagg
ed,
revi
ewre
cord
•M
ust b
e lic
e nse
dlic
e nse
from
clo
sed
area
sha
rve s
ter.
or fr
om u
nlic
ense
d•
No o
yste
rs fr
omha
rve s
ter.
clos
ed a
reas
.
Natu
ral t
oxin
s•
Mus
t hav
e pr
oper
ly• H
arve
ster t
ag• V
isual
che
ck• E
very
con
tain
er• Q
ualit
y-co
ntro
lRe
ject
if u
ntag
ged,
Daily
reco
rdRe
c eiv
ing
tagg
ed c
onta
ine r
s.• H
a rve
ster
pe r
son
impr
ope r
ly ta
gged
,re
vie w
rec o
rd•
Mus
t be
lice n
sed
lice n
sefro
m c
lose
d ar
eas
harv
e ste
r.or
from
unl
icen
sed
•No
oys
ters
from
harv
e ste
r.
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r eac
h C
ontr
olM
easu
re
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
(10)
Rec
ords
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Appendix 5 - Models
Appendix 5 - Models
clos
ed a
reas
.
Dry
cool
erBa
cter
ial p
atho
gen
Cool
ers n
ot to
exc
eed
Cool
erVi
sual
che
ck o
fVi
sual
che
ck o
fQu
ality
-con
trol
•Ad
just
cool
er•
Daily
reco
rd•
Cool
ersto
rage
grow
th45
F fo
r mor
e tha
nte
mpe
ratu
reco
ntin
uous
cont
inuo
uspe
rson
tem
pera
ture
.re
view
tem
pera
ture
two
hour
s.te
mpe
ratu
rete
mpe
ratu
re re
cord
er•
Hold
and
•Th
erm
omet
erre
cord
reco
rder
ever
y tw
o ho
urs
eval
uate
pro
duct
calib
ratio
n•
Reco
rder
durin
g op
erat
ion.
base
d on
tota
lwe
ekly
char
ttim
e of
exp
osur
eto
abu
sive
tem
pera
ture
s.
Shuc
ked
Bact
eria
l pat
hoge
n• C
oole
r tem
pera
ture
• Coo
ler
•Vi
sual
che
cks o
f•
Visu
al c
heck
of
Qual
ity-c
ontro
l•
Adju
st co
oler
•Da
ily re
cor d
•Co
ole r
Oyste
r Sto
rage
grow
thm
ust n
ot e x
c ee d
45
Fte
mpe
ratu
re re
c ord
e rc o
ntin
uous
c ont
inuo
uspe
rson
tem
pera
ture
.re
vie w
tem
pera
ture
for a
tim
e gre
a te r
tha n
•Ti
me f
rom
dry
tem
pera
ture
tem
pera
ture
rec o
rde r
•Ho
ld a n
dre
c ord
two
hour
s.sto
rage
coo
ler
reco
rder
ever
y tw
o ho
urs
eval
uate
bas
ed•
Mar
ked
prod
uct
• No
mor
e tha
n th
ree
to sh
ucke
d•
Chec
k pr
ogre
ssdu
ring
oper
atio
non
tim
e and
expo
sure
log
hour
s fro
m re
mov
al o
foy
ster s
tora
geof
mar
ked
expo
sure
by
•W
eekl
ypr
oduc
t fro
m d
rypr
oduc
t•
Ma r
ked
prod
uct
c om
pete
ntte
mpe
ratu
resto
rage
coo
ler t
oc h
e cke
d e v
e ry
a uth
ority
.re
c ord
e rpl
acem
ent i
n th
etw
o ho
urs
•Ic
e pr
oduc
t and
/ c
alib
ratio
nsh
ucke
d oy
ster s
tora
geor
retu
rn sh
ell-
stock
to c
oole
r;ho
ld a
nd e
valu
ate
base
d on
tim
e of
e xpo
sure
.
204
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r ea
ch C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
(10)
Rec
ords
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Appendix 5 - Models
Dried Shrimp: Description of the Process
205
Notes:
Continued
Example: For Illustrative Purposes Only(Models may not be fully consistent wiht guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
Shrimp received for drying are head-on, small and fresh. They aredelivered on ice by fishermen. The drying process is seasonal.
Head-on shrimp are kept on ice until processed. Shrimp are washed andweighed to remove ice and damaged shrimp. Shrimp are boiled in sea-soned (salt) water. The amount of salt used to season the shrimp mayvary and is determined by desired flavor of the end product.
After boiling each batch of shrimp, additional salt is added to the cookwater to maintain a constant concentration. Cooked shrimp are placedin forced-air drying units until the shrimp are properly dried, usually sixto seven hours.
The dried shrimp are rotated in a screen drum to remove shells and headsfrom the dried meat. Dried shrimp tails are sacked and stored. Sulfite isnot declared on the label because sulfited shrimp are not used. The shrimpmay be stored under refrigeration, although this is not necessary.
Appendix 5 - Models
206
Notes:Dried Shrimp Process Flow Chart
ReceivingSalt
Receiving Head-On Shrimp
Iced Shrimp Storage
Wash and Weigh Raw Shrimp
Cook Shrimp
Forced Air Drying
Screen Tumbling
Packaging or Sacking
Storage
Appendix 5 - Models
207
Dried Shrimp Process Flow ChartShaded step is critical control point
ReceivingSalt
Receiving Head-On Shrimp
Iced Shrimp Storage
Wash and Weigh Raw Shrimp
Cook Shrimp
Forced Air Drying
Screen Tumbling
Packaging or Sacking
Storage
Notes:
Appendix 5 - Models
208
Receiving Shrimp BIOLOGICAL Yes Raw seafood can be natural Cooking will destroy prior NoBacterial pathogen contamination reservoirs for pathogens. to consumption.
CHEMICAL Yes Potential for allergic-type Reject shrimp containing YesSulfiting agent reaction. sulfite residuals.
PHYSICALNone
Iced Shrimp Storage BIOLOGICAL Yes Pathogen growth if Cooking will destroy prior NoBacterial pathogen growth temperature abused. to consumption.
CHEMICALNone
PHYSICALNone
Receiving Salt BIOLOGICALNone
CHEMICALNone
PHYSICALNone
Wash Raw Shrimp BIOLOGICALNone
CHEMICALNone
PHYSICALNone
Cook Shrimp BIOLOGICAL Yes Improper cooking will allow Control time/temperature YesPathogen survival survival of pathogens. during cooking.
CHEMICALNone
PHYSICALNone
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?Yes/No)
(4)Justify your decisions for
column 3.
(5)What control measures can
be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Firm Name: ABC Shrimp Drying Co. Product Description: Dried shrimp in cloth sacks
Firm Address: Anywhere, USA
Method of Storage and Distribution: Dry storage, unrefrigerated
Signature: Intended Use and Consumer: Ready to eat without further processing
Date:
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
Drying BIOLOGICAL Yes Improperly dried shrimp Reduce water activity YesPathogen growth will have a wet spot, to acceptable levels.
allowing pathogen growth.CHEMICALNone
PHYSICALNone
Tumbling BIOLOGICAL No Controlled by SSOP.• Pathogen recontamination• Pathogen growth No Low water activity.
CHEMICALNone
PHYSICALNone
Packing BIOLOGICAL No Controlled by SSOP.Pathogen recontamination
Pathogen growth No Low water activity.
CHEMICALNone
PHYSICALNone
Storage BIOLOGICAL No Low water activity.Pathogen growth
CHEMICALNone
PHYSICALNone
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?Yes/No)
(4)Justify your decisions for
column 3.
(5)What control measures can
be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
209
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
210
Rece
ivin
gSu
lfite
resid
uals
No
dete
ctab
le su
lfite
Pres
ence
of
Rapi
d su
lfite
Ever
y bo
atD
ockm
aste
rRe
ject
if p
rese
nt•
Dai
ly re
cord
Rece
ivin
ghe
ad-o
n sh
rimp
resid
uals
sulfi
te re
sidua
lste
stre
view
reco
rdin
any
3 g
rab
•La
b re
ports
sam
ples
with
offi
cial
AO
AC
tests
seas
onal
ly
Cook
Surv
ival
of p
atho
gens
Boile
d at
212
F fo
r thr
eeW
ater
tem
pera
ture
Visu
al c
heck
of
Ever
y ba
tch
Cook
ing
oper
ator
Hol
d an
d•
Dai
ly re
cord
Cook
ing
log
Shrim
pm
inut
esan
d tim
e of
coo
kbo
iling
and
tim
eev
alua
te o
rre
view
che c
kre
c ook
.•
Valid
a tio
nstu
dy (o
n fil
e)
Dry
ing
Path
ogen
gro
wth
Wat
er a
ctiv
ity .8
5 or
less
Wat
er a
ctiv
ityW
ater
act
ivity
Ever
y ba
tch
Qua
lity-
cont
rol
If .8
5 w
ater
•D
aily
reco
rdD
ryin
g re
cord
achi
eved
with
in e
ight
and
dryi
ng ti
me
met
er a
nd d
ryin
gpe
rson
activ
ity is
not
revi
ewho
urs
c yc l
e tim
e ra c
hie v
e d w
ithin
•Ca
libra
tion
eigh
t hou
rs,
of w
ater
cont
inue
dry
ing
activ
ity m
eter
cycl
e an
d ho
ldan
d ev
alua
te b
yco
mpe
tent
a uth
ority
.
Firm
Nam
e:
ABC
Shrim
p D
ryin
g Co
.Pr
oduc
t Des
crip
tion:
D
ried
shrim
p in
clo
th sa
cks
Firm
Add
ress
: A
nywh
ere,
USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Dry
stor
age,
unr
efrig
erat
ed
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: R
eady
to e
at w
ithou
t fur
ther
pro
cess
ing
Dat
e:
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
(10)
Rec
ords
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r ea
ch C
ontr
olM
easu
re
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
Appendix 5 - Models
Pasteurized Blue Crabmeat: Description of Process Flow
211
Notes:
Continued
Example: For Illustrative Purposes Only(Models may not be fully consistent wiht guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
Blue crabs are caught and transported live to processing facilities byeither boat or truck. On arrival, the crabs are inspected for physicaldamage, chemical contamination and mortality. Those crabs that arenot immediately processed are placed in a cooler (55 F to 65 F) for amaximum of 24 hours.
The crabs are cooked in a retort for 10 minutes at 250 F (15 psig).Cooked crabs are placed in an air-cool room for a maximum oftwo hours or until steam is not visible from the crabs. The crabs arethen placed in a refrigerated room at 45 F until processed.
The cooled crabs are picked by hand into metal cans. In the packingrooms, cans are check-weighed and hermetically sealed on a one headseamer. The sealed containers are refrigerated. Within 48 hours ofpicking, meat is pasteurized. During the pasteurization process, the can ofpicked meat is heated in a water bath followed by cooling in ice slush.Finished product containers are stored under refrigeration.
Appendix 5 - Models
212
Notes:Pasturized Blue Crabmeat Processing Flow Chart
Boat Truck
Loading Area
Raw Crab Cooler
Retort
Air Cool Room
Cooked Crab Cooler
Picking Room
Packing/Sealing
Refrigerated Storage
Pasteurization Process
Packed ProductRefrigeration Room
Appendix 5 - Models
213
Notes:
Continued
Pasturized Blue Crabmeat Processing Flow ChartShaded step is Critical Control Point
Boat Truck
Loading Area
Raw Crab Cooler
Retort
Air Cool Room
Cooked Crab Cooler
Picking Room
Packing/Sealing
Refrigerated Storage
Pasteurization Process
Packed ProductRefrigeration Room
Appendix 5 - Models
Receipt BIOLOGICAL Yes Raw crabs can be a Pasteurization eliminates NoBacterial pathogen contamination reservoir for pathogens. pathogens.
CHEMICAL No No history of problems withEnvironmental contaminants crabs in area of harvest.
PHYSICALNone
Raw Crab Cooler BIOLOGICAL Yes Raw crabs contain human Pasteurization eliminates NoBacterial pathogen growth pathogens that can grow pathogens.
under refrigerated conditions.
CHEMICALNone
PHYSICALNone
Retort BIOLOGICAL Yes Improper cook will not kill Pasteurization eliminates NoPathogen survival or inactivate human pathogens.
pathogens.
CHEMICAL No SSOPBoiler chemicals
PHYSICAL NoNone
Air Cool Room BIOLOGICAL No • RecontaminationPathogens controlled by SSOP.
• Bacterial growth controlledby hot crab temperatureand short holding time.
CHEMICALNone
PHYSICALNone
214
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
If this product was sold as fresh crabmeat, then the retort process may be a critical control point.
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: ABC Crab Co. Product Description: Pasteurized crabmeat in hermetically sealed steel cans
Firm Address: Anywhere, USA
Method of Storage and Distribution: Refrigerated
Signature: Intended Use and Consumer: Ready to eat without further processing
Date:
Appendix 5 - Models
Cooked Crab Cooler BIOLOGICAL Yes Time/temperature abuse Pasteurization eliminates NoBacterial pathogen growth could allow pathogen growth. the pathogens.
CHEMICALNone
PHYSICALNone
Picking Room BIOLOGICAL Yes Excessive time in processing Pasteurization will eliminate No• Bacterial pathogen growth room will promote pathogen the pathogens.
growth.
• Staphylococcus aureus No Although humans are naturalreservoirs, using USDA’spathogen modeling program,it was determined that thetemperature abuse conditionsnecessary for growth ofS. aureus to levels sufficientfor toxin production were notreasonably likely to occur.
• Bacterial pathogen No SSOPrecontamination
CHEMICALNone
PHYSICAL No Hazard analysis indicatesShell that this inherent defect is not
"reasonably likely" to resultin the food being unsafefor consumption.
Packing/Sealing BIOLOGICAL Yes Defective seams may allow Proper can seams. Yes• Bacterial pathogen entry of Clostridium
recontamination through can botulinum type E.seams
• Bacterial pathogen growth Yes Excessive time in processing Pasteurization will eliminate Noroom will promote pathogen the pathogens.growth.
• Staphylococcus aureus No Although humans are naturalreservoirs, using USDA’spathogen modeling program,it was determined that thetemperature abuse conditionsnecessary for growth ofS. aureus to levels sufficientfor toxin production were notreasonably likely to occur.
CHEMICALNone
PHYSICALNone
215
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
Refrigerated Storage BIOLOGICAL Yes Time/temperature abuse could Pasteurization eliminates the NoBacterial pathogen growth allow pathogen growth. pathogens.
CHEMICALNone
PHYSICALNone
Pasteurization BIOLOGICAL Yes Pathogens will survive Apply proper themal YesPathogen survival an improper thermal process. process.
CHEMICAL NoNone
PHYSICAL NoNone
Packed Product BIOLOGICAL Yes Human pathogens Proper refrigeration. YesRefrigeration Room Bacterial pathogens (Clostridium botulinum,
Type A) could grow ifproduct is temperatureabused.
CHEMICALNone
PHYSICALNone
216
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
Firm
Nam
e:
ABC
Crab
Co.
Prod
uct D
escr
iptio
n:
Paste
urize
d cr
abm
eat i
n he
rmet
ical
ly s
eale
d ste
el c
ans
Firm
Add
ress
: A
nywh
ere,
USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Refri
gera
ted
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: R
eady
to e
at w
ithou
t fur
ther
pro
cess
ing
Dat
e:
Pack
ing/
Seal
ing
Bact
eria
l pat
hoge
nCo
ntai
ner s
eam
s mee
tCa
n se
ams
•Ca
n-se
am te
ar-
•M
onito
r one
can
Qua
lity-
cont
rol
•Re
adju
st ca
nD
aily
reco
rdCa
n-se
amre
cont
amin
atio
n th
roug
hm
anuf
actu
rer’s
dow
n ev
alua
tion
at st
art-u
p w
hen
pers
onse
amin
g m
achi
ne.
revi
ewev
alua
tion
form
can
seam
ssp
ecifi
catio
nsan
adj
ustm
ent
•H
old
and
is m
ade
to se
alin
gev
alua
te p
rodu
ctm
achi
ne a
ndsin
ce p
revi
ous
ever
y fo
ur h
ours
chec
ks.
durin
g op
erat
ion
• Visu
al se
am•
One
can
eve
ryex
amin
atio
nha
lf ho
ur
Paste
uriz
a tio
nSu
rviv
a l o
f pa t
hoge
nsFo
r 401
x 3
01 c
a n,
Wa t
e r-b
a th
Rec o
rdin
gEa
c h b
a tc h
Qua
lity-
c ont
rol
Rec o
ok, r
e je c
t•
Da i
ly re
c ord
Reco
rder
cha
rtm
inim
um w
ater
bat
hte
mpe
ratu
re a
ndth
e rm
ome t
e rpe
rson
prod
uct o
r hol
dre
vie w
188
F, ti
me
120
min
utes
time
offo
r eva
luat
ion.
•Pr
oces
s vali
datio
nin
ba t
h. T
his c
ook
paste
uriz
a tio
n(o
n fil
e).
achi
eves
F=3
1,•
Calib
ratio
n of
ref.
185
F, z
=16
tem
pera
ture
re-
and
6Dco
rder
to M
IGki
ll pr
oces
sth
erm
omete
r dail
yan
d an
nual
calib
ratio
n of
MIG
the r
mom
e te r
Refri
gera
ted
Bact
eria
l pat
hoge
n,50
F m
axim
um fo
r coo
ler
Tem
pera
ture
of
Rec o
rdin
gCo
ntin
uous
with
Qua
lity-
c ont
rol
•H
old
a nd
• Da i
ly re
c ord
• Re c
orde
r cha
rtsSt
ora g
eC.
bot
ulim
um ty
pe A
c ool
e rth
e rm
ome t
e rvi
sua l
che
c ks
pers
onev
a lua
te b
a se d
revi
e w•
Cool
e rgr
owth
in p
acke
d pr
oduc
tan
d vi
sual
che
ckev
ery
four
hou
rson
tim
e an
d• C
alib
ratio
n of
tem
pera
ture
durin
g op
e ra t
ion
tem
pera
ture
tem
pera
ture
rec o
rdof
exp
osur
e.re
cord
er w
ith•
Adj
ust c
oole
r.M
IG th
erm
omete
rw
e ekl
y
217
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r eac
h C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
Wha
tH
owFr
eque
ncy
Who
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
(9)
Veri
ficat
ion
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
(10)
Rec
ords
Appendix 5 - Models
Vacuum Packed Hot Smoked Salmon,Cooked Ready-to-Eat Product: Description of Process Flow
219
Notes:
Continued
Example: For Illustrative Purposes Only(Models may not be fully consistent with guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
Salmon are caught in set nets, which are positioned near the shoreline.The fish are held on ice in the round (whole, uneviscerated) until deliveryto the processing plant, usually within a few hours of harvest. At theprocessing facility, the raw material is placed into totes, iced and placed ina cooler until needed for processing.
The totes are brought from the cooler into the processing area where theyare placed onto a tote dumper that lifts the tote and dumps the productinto a hopper. As needed, the hopper door is opened, and the fish flowonto a table. An employee aligns the fish toward an automatic header andeviscerator. After heading and eviscerating, the fish are transported via aconveyer belt to a table where employees fillet the fish. Employees at theend of the fillet line check for bones and inadequate evisceration, sort bysize and place the fillets into a brine solution. These fish are brined for 24hours under refrigeration to achieve the desired water-phase salt content.
After brining, the brine tanks are drained. The fillets are rinsed and placedonto racks for surface drying prior to smoking. Drying takes approxi-mately four hours and is performed under refrigeration. After drying, theracks are rolled into the smoking/cooling unit. The fish are hot smoked forapproximately six hours.
After smoking, the racks are removed from the unit and rolled into thecooler. Employees remove the smoked salmon from the racks and placethem into prelabeled packages. The packages are vacuum sealed and thenplaced into 25-pound boxes. The boxes are palletized and stored in acooler until distributed.
Appendix 5 - Models
220
Notes:
SaltReceiving
Vacuum Packaged Hot Smoked SalmonProcessing Flow Chart
Fish Delivery
Totes Iced
Cooler Storage
Tote Dumper
Hopper
Header/Eviscerator
Filleting
Brining
Rinsing
Drying
Smoking/Cooking
Cooling
Vacuum Packaging/Labeling
Boxing
Cooler Storage
Appendix 5 - Models
221
Notes:
SaltReceiving
Vacuum Packaged Hot Smoked SalmonProcessing Flow Chart
Shaded step is Critical Control Point
Fish Delivery
Totes Iced
Cooler Storage
Tote Dumper
Hopper
Header/Eviscerator
Filleting
Brining
Rinsing
Drying
Smoking/Cooking
Cooling
Vacuum Packaging/Labeling
Boxing
Cooler Storage
Appendix 5 - Models
Fish Delivery BIOLOGICAL• Bacterial pathogen Yes Raw seafood can be Hazard is controlled at the No
contamination natural sources for pathogens. smoking/cooking step.
• Parasites Yes Parasites occur in wild-caught Hazard is controlled at the Nofish. smoking/cooking
step.CHEMICALNone
PHYSICALNone
Totes Iced BIOLOGICAL No Period of time at this• Bacterial pathogen growth location is short.
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICALNone
Cooler Storage BIOLOGICAL Yes Temperature abuse can allow Hazard is controlled at the NoBacterial pathogen growth the growth of pathogenic smoking/cooking
microorganisms. step.CHEMICALNone
PHYSICALNone
Tote Dumper BIOLOGICAL No Period of time at this• Bacterial pathogen growth location is short.
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICALNone
222
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: ABC Smoked Salmon Co. Product Description: Smoked salmon
Firm Address: Anywhere, USA
Method of Storage and Distribution: Refrigeration
Signature: Intended Use and Consumer: Ready to eat without further processing
Date:
Appendix 5 - Models
Hopper BIOLOGICAL• Bacterial pathogen growth No Period of time at this
location is short.
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICALNone
Header/Eviscerator BIOLOGICAL Yes Raw seafood can be a Hazard is controlled at the NoBacterial pathogens natural source of pathogens. cooking step, which is basedincluding C. botulinum on a high initial load of
C. botulinum.CHEMICALNone
PHYSICAL No Subsequently brining andMetal Fragments rinsing will remove any metal
fragments; little opportunityfor any metal to becomeembedded into the flesh offish. No historical problem.
Filleting BIOLOGICAL• Bacterial pathogen growth No Period of time at this
location is short.
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICALNone
Salt Receiving BIOLOGICALNone
CHEMICALNone
PHYSICALNone
Brining BIOLOGICAL Yes Salt content in the flesh in Proper brining. Yes• C. botulinum growth and combination with the smoke
toxin production in finished and heat treatment is necessaryproduct to control growth.
• Other bacterial pathogens Yes Salt content in the flesh is Hazard is controlled at the Noinsufficient to inhibit growth. smoking/cooking step.
CHEMICALNone
PHYSICALNone
223
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazard?
(6)Is this stepa criticalcontrolpoint ?(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
224
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Rinsing BIOLOGICAL No Period of time at this• Bacterial pathogen location is short.
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICALNone
Drying BIOLOGICALBacterial pathogen Yes Salt content in the flesh is Hazard is controlled at the No
insufficient to inhibit growth. smoking/cooking step.CHEMICALNone
PHYSICAL NoNone
Smoking/cooking BIOLOGICAL Yes Adequate cook is necessary Proper smoking/cooking . YesBacterial pathogen survival to inactivate the bacterial path-
gens in the raw materials andintroduced during processing.
CHEMICALNone
PHYSICALNone
Cooling BIOLOGICAL No Controlled by SSOPs.• Pathogen recontamination
• C. bot. type E growth No Combination of salt andinhibitors from smoke.
• C. bot. type A growth No Length of time necessary togrow is not reasonably likelyto occur.
• Growth of other pathogens No Length of time necessary togrow is not reasonably likelyto occur.
CHEMICALNone
PHYSICALNone
Vacuum Packaging/Labeling BIOLOGICAL Controlled by SSOPs.• Bacterial pathogens introduced No
during packaging/labeling
• Growth of proteolytic C. bot. Yes Severe temperature abuse can Appropriate label statement Yesallow growth during subsequent regarding importance ofdistribution and storage. refrigeration. Include time
CHEMICAL temperature integrator labelNone or recorder
PHYSICALNone
Appendix 5 - Models
Boxing BIOLOGICAL No Period of time at thisBacterial pathogens location is short.
CHEMICALNone
PHYSICALNone
Cooler Storage BIOLOGICAL Yes C. botulinum can grow if not Proper refrigeration and YesProteolytic C. botulinum growth refrigerated. temperature integrator
labels or recordersCHEMICALNone
PHYSICALNone
225
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
Brin
ing
C. b
otul
inum
toxi
n•
Min
imum
24-
hour
•Ti
me
in b
rine
• Visu
al ti
me
•Ea
ch b
atch
bef
ore
• Pro
duct
ion
•Ho
ld lo
nger
in•
Daily
revi
ew•
Proc
essin
gpr
oduc
tion
in th
e fin
ished
soak
ing
time
chec
ksre
mov
ing
fish
empl
oyee
brin
e so
lutio
n.re
cord
reco
rdpr
oduc
t•
Min
imum
salt
cont
ent
•Sa
lt co
nten
t• S
alom
eter
•Ea
ch b
atch
at
•Qu
ality
-con
trol
•Ad
d sa
lt.•
Stud
y sh
owin
g•
Proc
essin
gof
60˚
salo
met
er a
tof
brin
esta
rt of
pro
cess
pers
onbr
inin
g m
etho
dre
cord
start
of p
roce
sspr
ovid
es a
t lea
st3.
5 pe
rcen
t wat
erph
ase
salt
•M
inim
um 2
:1 ra
tio o
f• W
eigh
t of f
ish•
Wei
ght o
f fish
•Ea
ch b
atch
•Pr
oduc
tion
•Ad
just
amou
nt•
Quar
terly
fini
shed
•Pr
oces
sing
brin
e to
fish
(wei
ght
and
brin
e (
scal
e)em
ploy
eeof
fish
or b
rine.
prod
uct a
naly
sisre
cord
to w
eigh
t)•
Wei
ght o
f brin
efo
r wat
er p
hase
(ca
libra
ted
salt
mar
k on
tank
)
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Firm
Nam
e:
ABC
Smok
ed S
alm
on C
o.Pr
oduc
t Des
crip
tion:
Sm
oked
sal
mon
Firm
Add
ress
: A
nywh
ere,
USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Refri
gera
tion
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: R
eady
to e
at w
ithou
t fur
ther
pro
cess
ing
Dat
e:
226
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r ea
ch C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
(10)
Rec
ords
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Expl
anat
ory
Note
: In
man
y ca
ses i
t will
be
nece
ssar
y to
con
trol t
he d
ryin
g st
ep to
ach
ieve
the
desi
r ed
wate
r-ph
ase
salt
cont
ent i
n fin
ishe
d pr
oduc
t.
Appendix 5 - Models
227
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
Smok
ing/
Cook
ing
Bacte
rial p
athog
en su
rviv
al• M
inim
um in
terna
l• F
ish in
terna
l• T
herm
ocou
ple
• Con
tinuo
us w
ith• S
mok
er o
pera
tor
• Rec
ook,
des
troy,
•Da
ily re
cord
• The
rmoc
oupl
etem
pera
ture
of f
ish o
ftem
pera
ture
and
prob
es in
the t
hree
visu
al ch
eck
at th
eor
hol
d pr
oduc
t and
revi
ewre
cord
ing
char
t14
5 F
for 3
0 m
inut
estim
eth
ickes
t fish
in th
een
d of
each
batc
hev
aluate
.•
Stud
y id
entif
ying
cold
est p
art o
fco
ld sp
ot in
the
oven
smok
er•
Calib
ratio
n of
the
reco
rdin
g de
vice
at th
e beg
inni
ngan
d en
d of
each
day
•Qu
arter
ly te
sting
of w
ater p
hase
salt
cont
ent
• Vac
uum
/Pac
king
• Gro
wth
of p
roteo
lytic
• Pre
senc
e of a
ppro
priat
e• P
rodu
ct lab
el• V
isual
• Pre
-ope
ratio
nal
• Pac
king
supe
rviso
r• R
eject
pack
ages
• Wee
kly
reco
rd• P
ack
room
log
La
belin
gC.
botu
linum
in p
rolo
nged
la be l
statem
ent
c he c
kswi
thou
t la b
e l sta
te -re
vie w
prod
uct
men
t and
repl
ace
• Pre
senc
e of t
ime t
empe
ratu
re• T
TI’s
pres
ent a
nd• V
isual
• Eve
ry p
acka
ge• Q
ualit
y-co
ntro
lwi
th a
ppro
priat
e .• D
aily
reco
rd re
view
inte g
rato
r la b
e ls (T
TI’s)
a ctiv
a ted
perso
npa
c ka g
e s
• Hol
d an
d ev
aluate
pack
ages
with
out
TTI’s
; plac
e and
activ
ate p
rope
rTT
I’s
• Coo
ler st
orag
e•
Path
ogen
gro
wth
and
• Max
imum
cool
er t
empe
r-• C
ooler
tem
pera
ture
• Rec
orde
r• R
ecor
d co
ntin
uous
ly;
• Qua
lity-
cont
rol
•Re
adju
st co
oler
•Da
ily re
cord
• Coo
ler te
mpe
ratu
re p
oten
tial t
oxin
pro
ducti
onatu
re o
f 40º
F >
2 ho
urs
and
expo
sure
tim
e t
herm
omete
r
chec
k ch
art e
very
pe
rson
ther
mos
tat. H
old
revi
ew an
d we
ekly
char
t and
pac
kTT
I col
or a
nd T
TI v
isuals
12
hou
rs an
d TT
I’s.
and
evalu
ate,
cali
brati
onro
om re
cord
• TTI
colo
r cha
nges
dail
y b
ased
on
time
of r
ecor
ding
and
tempe
ratu
re th
erm
omete
r o
f exp
osur
e
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r eac
h C
ontr
olM
easu
res
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
(10)
Rec
ords
Exp
lana
tory
not
e: T
TI’
s w
ould
acc
ompa
ny th
e pr
oduc
ts u
ntil
they
are
ope
ned
to a
tmos
pher
ic c
ondi
tion
s th
at p
reve
nt C
. bot
ulin
um g
row
th
Appendix 5 - Models
Example: For Illustrative Purposes Only(Models may not be fully consistent with guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
The fish sticks are not fully cooked. They are packed in a PET tray witha heat-sealed plastic film lid. There is no atmosphere modification. Eachpackage is labeled with a “use by” date, cooking instructions and thephrase, “keep frozen.” The product is intended for the general public.
Imported frozen minced fish (either pollock or haddock) is receivedin frozen blocks via freezer truck. The blocks are transferred to frozenstorage (-10 F).
Dry ingredients (batter, breading) and packaging materials are deliveredto the plant by truck. Dry goods are placed in dry, cold storage.
To be processed, the fish blocks are removed from the freezer, one palletat a time. Cases are opened and blocks unwrapped. Blocks are mechani-cally cut into preformed fish sticks. As sticks proceed on a conveyor belt,they are culled for uniformity and then battered and breaded, twice each.Recirculated batter is chilled to 45 F.
From the last breading application, the portions pass through a fryercontaining soy bean oil for less than one minute at 400 F. This fryersets the batter/breading but does not cook the fish.
The fish sticks exit the fryer and enter a nitrogen tunnel for individualquick freezing. The nitrogen tunnel freezer is set at -120 F; the exposuretime is 6 to 10 minutes.
As the fish sticks exit the freezer, they are culled for breading uniformityand packaged into either consumer packages (8 oz. or 22 oz.) or largefood-service cartons (10 pounds). Then they are labeled and passedthrough a metal detector. Packages are cased, palletized and stored inthe freezer at -10 F. Product is shipped on freezer trucks to retail or food-service distribution centers.
Frozen Breaded Fish Sticks: Description of Process Flow
229
Notes:
Continued
Appendix 5 - Models
230
Notes:Breaded Fish Sticks Process Flow Chart
Receive Frozen Receive DryFish Blocks Ingredients:
batter, breading, oil, packaging
Frozen Storage
Unwrap Dry Cold Storage
Cut/Saw Mix Batter
Cull Batter Pack/Weigh/Label
Bread Metal Detection
Fry Case
IQF Freeze Frozen Storage
Cull
Appendix 5 - Models
231
Notes:
Continued
Breaded Fish Sticks Process Flow ChartShaded step is Critical Control Point
Receive Frozen Receive DryFish Blocks Ingredients:
batter, breading,oil, packaging
Frozen Storage
Unwrap Dry Cold Storage
Cut/Saw Mix Batter
Cull Batter Pack/Weigh/Label
Bread Metal Detection
Fry Case
IQF Freeze Frozen Storage
Cull
Appendix 5 - Models
Receiving Frozen BIOLOGICAL No Product will be fully cookedFish Blocks • Pathogen contamination by the consumer.
• Parasites No Unlikely to be viable infrozen product.
CHEMICALNone
PHYSICAL No Hazard analysis indicatesBones that this inherent defect is
not "reasonably likely" toresult in the food beingunsafe for consumption.
Frozen Storage BIOLOGICAL No Product is frozen soPathogens opportunity for pathogen
growth is low.
CHEMICALNone
PHYSICALNone
Unwrap BIOLOGICAL No • Period of time at this• Pathogen growth step is short.
• Product is frozen.
• Pathogen contamination No SSOP
CHEMICALNone
PHYSICALNone
232
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justifiy your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: ABC Breaded Fish Stick Co. Product Description: Partially cooked, battered and breaded fish sticks
Firm Address: Anywhere, USA
Method of Storage and Distribution: Frozen
Signature: Intended Use and Consumer: Cook and serve
Date:
Appendix 5 - Models
Cut/Saw BIOLOGICAL No • Period of time at this• Pathogen growth step is short.
• Product is frozen.
• Pathogen contamination No SSOP
CHEMICALNone
PHYSICAL Yes Risk of contaminating the Metal detector at later step NoMetal fragments product with broken saw
blades
Cull BIOLOGICAL No • Period of time at this• Pathogen growth step is short.
• Product is frozen.
• Pathogen contamination No SSOP
CHEMICALNone
PHYSICALNone
Receive Dry Ingredients BIOLOGICAL No Possibility of pathogenPathogen contamination contamination is remote
as documented by pastexperience.
CHEMICALNone
PHYSICALNone
Dry Cold Storage BIOLOGICALNone
CHEMICALNone
PHYSICALNone
Mix Batter BIOLOGICAL No Risk is low due to short• Pathogen growth mixing time.
• Pathogen contamination No Potable water is used (SSOP)
CHEMICALNone
PHYSICALNone
233
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step>
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant harzards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
Batter BIOLOGICAL Yes Pathogen growth (staph Keep temperature low. Yes• Pathogen growth toxin) if batter held too
long at elevated temperature.
• Pathogen contamination No SSOP
CHEMICALNone
PHYSICAL Yes Metal fragments from Metal detector at later step NoMetal fragments wire-mesh conveyers
Breading Operation BIOLOGICAL No Application of dry breading• Pathogen growth does not promote pathogen
growth.
• Pathogen contamination No SSOP
CHEMICALNone
PHYSICALMetal fragments Yes Metal fragments from wire- Metal detector at later step No
mesh conveyor
Fryer BIOLOGICALNone
CHEMICAL No Potential for toxicRancid cooking oil compounds from cooking
oil is remote.
PHYSICALNone
IQF Freeze BIOLOGICAL No Product is frozen withinPathogens minutes of frying, making
pathogen growth remote.
CHEMICALNone
PHYSICALNone
Cull BIOLOGICAL No • Period of time at this• Pathogen growth step is short.
• Product remains frozen.
• Pathogen contamination No SSOP
CHEMICALNone
PHYSICALNone
234
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
Pack/Weigh/Label BIOLOGICALNone
CHEMICALNone
PHYSICALNone
Metal Detection BIOLOGICALNone
CHEMICALNone
PHYSICAL Yes Metal fragments from saw Operable metal detector/Metal fragments and conveyer belts reject mechanism Yes
Case BIOLOGICAL No • Time at this step is shortPathogen growth so pathogens unlikely
to grow.• Product remains frozen.
CHEMICALNone
PHYSICALNone
Frozen Storage BIOLOGICAL No Product is frozen soPathogen growth pathogen growth unlikely.
CHEMICALNone
PHYSICALNone
235
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
236
Batte
rBa
cteria
l path
ogen
s and
Batte
r tem
pera
ture
not
toTe
mpe
ratu
re a
ndCh
eck
tempe
ratu
reEv
ery
hour
Quali
ty-c
ontro
l•
If ba
tter t
empe
r-•
Chec
k re
cord
sQu
ality
-con
trol
poten
tial p
athog
enex
ceed
50
F fo
r gre
ater t
han
expo
sure
tim
e for
in h
old
tank.
perso
natu
re is
ove
r 50
Fda
ily.
log
grow
thfo
ur h
ours
batte
rfo
r mor
e tha
n fo
ur•
Calib
rate
hour
s, du
mp
batte
rth
erm
omete
ran
d re
clean
hol
dwe
ekly.
tank.
Des
troy
orho
ld an
d ev
aluate
prod
uct m
ade
durin
g de
viati
on.
Meta
lM
etal
No d
etecta
ble m
etal
Meta
l fra
gmen
tsM
etal d
etecto
rCo
ntin
uous
Labe
ling
If de
tecto
r is
•Ru
n tes
t mate
rial
•Op
erato
r’s lo
gDe
tectio
nfra
gmen
ts in
fini
shed
oper
ator c
heck
sno
t on
or fa
ilswi
th m
etal o
fpr
oduc
tsho
urly
to e n
sure
sens
itivi
ty c
hec k
,a p
prop
riate
detec
tor i
s on.
then
all p
rodu
ctsiz
e to
chec
ksin
ce la
st ac
cept
able
sens
itivi
ty d
aily
chec
k is
held
and
rech
ecke
d fo
r meta
l.• S
uper
viso
rre
vie w
sop
erato
r log
sda
ily.
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Firm
Nam
e:
ABC
Brea
ded
Fish
Stic
k Co
.Pr
oduc
t Des
crip
tion:
Pa
rtial
ly c
ooke
d, b
atte
red
and
brea
ded
fish
stick
s
Firm
Add
ress
: A
nywh
ere,
USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Froz
en
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: C
ook
and
serv
e
Dat
e:
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r ea
ch C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
(10)
Rec
ords
Wha
tH
owFr
eque
ncy
Who
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
Exp
lana
tory
not
e: F
DA
’s H
ealth
Haz
ard
Eva
luat
ion
Boa
rd h
as s
uppo
rted
act
ion
agai
nst p
rodu
ct w
ith m
etal
fra
gmen
ts o
f 0.
3" (
7mm
) to
1.0
" (2
5mm
)
Appendix 5 - Models
Example: For Illustrative Purposes Only(Models may not be fully consistent with guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
Iced, whole wild-caught salmon are received directly from the fisher. Theprocessor sells directly to XYZ Sushi Bar for raw consumption.
Fish are rinsed with potable water and sorted to remove ice and damagedfish. The fish are re-iced and held less than 24 hours before processing.Fish are filleted and trimmed by hand. Fillets are blast frozen, glazed withpotable water, bagged and stored in the freezer. The finished product isdistributed frozen.
Frozen Salmon Fillets for Raw Consumption
237
Notes:
Continued
Fish Fillet Process Flow Chart
Receiving
Rinse
Sort
Iced Storage
Fillet, Skin and Trim
Blast Freeze
Glaze
Weigh/Pack/Label
Frozen Storage
Appendix 5 - Models
238
Notes:Fish Fillet Process Flow Chart
Shaded step is Critical Control Point
Receiving
Rinse
Sort
Iced Storage
Fillet, Skin and Trim
Blast Freeze
Glaze
Weigh/Pack/Label
Frozen Storage
Appendix 5 - Models
239
Receiving BIOLOGICAL Yes Parasites are present in the Freezing No• Parasites species being processed.
• Pathogens growth Yes Raw seafood can be natural Proper icing Yessource for pathogens. There-fore consumption of rawseafood carries some inherentrisks. Risk can be reducedwith thermal controls
CHEMICAL No Fish are harvested from watersChemical contamination where chemical contaminants
are not likely to occur.
PHYSICALNone
Rinse BIOLOGICAL No Period of time at this• Bacterial pathogen growth location is short.
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICALNone
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justifiy your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: ABC Fish Co. Product Description: Salmon fillets, skinless
Firm Address: Anywhere, USA
Method of Storage and Distribution: Frozen
Signature: Intended Use and Consumer: To be consumed raw
Date:
If the processor has reasonable assurances that the product will be adequately frozen (as FDA Food Code) prior to consumption,the response in column 3 is “no” and the parasite hazard becomes a hazard to be controlled by the XYZ Sushi bar.
Appendix 5 - Models
Sort BIOLOGICAL No Period of time at this• Bacterial pathogen growth location is short
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICALNone
Iced storage BIOLOGICAL Yes Hazardous pathogen Proper icing YesBacterial pathogen growth
CHEMICALNone
PHYSICALNone
Fillet, skin and trim BIOLOGICAL No Period of time at this• Bacterial pathogen growth location is short.
• Bacterial pathogen No SSOPcontamination
CHEMICALNone
PHYSICAL No No history of occurrenceMetal inclusion with hand operation
Blast freeze BIOLOGICALNone
CHEMICALNone
PHYSICALNone
Glaze BIOLOGICAL No SSOPPathogen contamination
CHEMICALNone
PHYSICALNone
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step>
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant harzards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
240
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
241
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step>
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant harzards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Weigh/Pack/Label BIOLOGICALNone
CHEMICALNone
PHYSICALNone
Frozen storage BIOLOGICAL Yes Parasite survival if not Proper time and temperature YesParasite survival not properly frozen of freezing
CHEMICALNone
PHYSICALNone
If this product is sold fresh or not previously frozen, product labeling can be used for further assurance that the productwill be properly frozen prior to consumption.
Appendix 5 - Models
242
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Firm
Nam
e:
ABC
Fish
Co.
Prod
uct D
escr
iptio
n:
Salm
on fi
llets,
ski
nles
s
Firm
Add
ress
: A
nywh
ere,
USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Froz
en
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: T
o be
con
sum
ed ra
w
Dat
e:
Rece
ivin
g• P
athog
en g
rowt
h• P
rope
r icin
g• I
cing
• Visu
al•
Ever
y lo
t• P
roce
ss su
perv
isor
• Reje
ct if
not
• Wee
kly
reco
rd• R
eceiv
ing
log
prop
erly
iced
revi
ew
Iced
Sto
rage
• Path
ogen
gro
wth
• Pro
per i
cing
• Icin
g• V
isual
•Da
ily• P
roce
ss su
perv
isor
• If i
ce m
elted
or
• Wee
kly
reco
rd• R
efrig
erati
onin
adeq
uate,
revi
ewsto
rage
log
chec
k pr
oduc
ttem
pera
ture
, hol
dan
d ev
aluate
, or
cons
ider
div
ertin
gto
cook
use
or
rejec
t
Froz
en st
orag
e• P
aras
ite su
rviv
al• F
reez
e to
-4 F
(-20
C) f
or•
Fre e
z er t
empe
ratu
re•
Rec o
rdin
g•
Cont
inuo
us w
ith•
Proc
e ssin
g•
Adju
st fre
e ze r
•W
e ekl
y re
c ord
•Te
mpe
ratu
re c
hart
7
days
the r
mom
e ter
one v
isua l
c he c
ksu
perv
isor
revi
e wpe
r day
•Ti
me i
n fre
e ze r
•Vi
sua l
•Pr
oce s
sing
•Ex
te nd
stora
ge ti
me
•Ca
libra
te•
Froz
e n st
ora g
e log
•W
hen
rem
oved
supe
rviso
rth
e rm
ome te
r eve
ryfro
m fr
eeze
rsix
mon
ths
•Ev
ery
lot
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r ea
ch C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
(10)
Rec
ords
Wha
tH
owFr
eque
ncy
Who
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
Appendix 5 - Models
Example: For Illustrative Purposes Only(Models may not be fully consistent with guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
Domestic yellowfin tuna are caught by hook-and-line day boats returningon same day catch. The fish are headed and gutted before being held inice and packed in ice, including ice in gut cavity, on the vessel untildelivery to the plant.
Upon receipt at the processing plant, the unfrozen tuna is immediatelyindividually weighed, sorted (culled) and graded. They are iced andplaced in cooler storage at 40 F, followed by loining and trimming. Theloined product is regraded, sized, cello-wrapped and placed in 40- to 60-pound waxed or foam cartons with ice. It is labeled and placed in a coolerfor shipment to the fresh market. The cumulative process time is less thantwo hours.
Fresh Tuna Loins:Description of Process
243
Notes:
Continued
Fresh Tuna Loins Processing Flow Chart
Receive/Weigh/Sort/Grade Unfrozen Tuna
Cooler Storage (Iced)
Loining/Trimming
Regrade/Sizing
Pack/Weigh/Label Fresh Loins
Finished ProductCooler Storage
Appendix 5 - Models
Fresh Tuna Loins Processing Flow ChartShaded step is Critical Control Point
Receive/Weigh/Sort/Grade Unfrozen Tuna
Cooler Storage (Iced)
Loining/Trimming
Regrade/Sizing
Pack/Weigh/Label Fresh Loins
Finished ProductCooler Storage
244
Notes:
Appendix 5 - Models
245
Receive/weigh/sort/ BIOLOGICAL No Product is to be cooked bygrade unfrozen tuna • Bacterial pathogen consumer.
contamination
• Parasites No Not likely in species
CHEMICAL Yes Tuna subjected to time- Ensure proper handling of YesScombrotoxin (histamine) temperature abuse can fish during harvest.
develop scombrotoxin(histamine).
PHYSICALNone
Cooler storage (iced) BIOLOGICAL No Product is to be cooked by• Bacterial pathogen growth consumers.
CHEMICAL Yes Tuna subjected to time- Maintain adequate YesScombrotoxin (histamine) temperature abuse can temperature control.
develop scombrotoxin(histamine).
PHYSICALNone
Loining/trimming BIOLOGICAL No Controlled by SSOPs• Bacterial pathogen
contamination
• Bacterial pathogen growth No Product is to be cooked byconsumer.
CHEMICAL No Hazard is not significantScombrotoxin (histamine) due to short process time.
PHYSICALNone
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justifiy your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: ABC Tuna Co. Product Description: Fresh tuna loins
Firm Address: Anywhere, USA
Method of Storage and Distribution: Refrigerated
Signature: Intended Use and Consumer: General public will cook product before eating.
Date:
Note: If the cumulative processing time (from ice product cooler to final product cooler) approaches four hours,procedures should be in place at the intervening processing steps to ensure temperature control.
Appendix 5 - Models
Regrade/sizing BIOLOGICAL No Controlled by SSOPs• Bacterial pathogen
contamination
• Bacterial pathogen growth No Product is to be cooked byconsumer.
CHEMICAL No Hazard is not significantScombrotoxin (histamine) due to short process time.
PHYSICALNone
Pack/Weigh/label BIOLOGICAL No Controlled by SSOPs• Bacterial pathogen
contamination
• Bacterial pathogen growth No Product is to be cookedby consumer.
CHEMICAL No Hazard is not significantScombrotoxin (histamine) due to short process time.
PHYSICALNone
Finished product cooler BIOLOGICAL No Product is to be cooked bystorage Bacterial pathogen growth consumer.
CHEMICAL Yes Tuna subjected to Proper temperature control. YesScombrotoxin (histamine) temperature abuse can
develop scombrotoxin(histamine).
PHYSICALNone
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step>
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justify your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant harzards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
246
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Appendix 5 - Models
247
Rece
ive/w
eigh/
sort/
Scom
brot
oxin
form
ation
•In
terna
l fish
temp
eratu
re•
Inter
nal f
ish•
Ther
mome
ter•
Ever
y lo
t (en
tire
•Do
ckma
ster
•Re
je ct l
ot o
r tes
t•
Calib
rate
•Te
mper
ature
log
grad
e unf
roze
n tu
namu
st no
t be h
ighe
r tha
ntem
pera
ture
lot u
p to
12
fish)
for h
istam
ine;
ther
mome
ter(h
eade
d an
d gu
tted)
50 F
and
gut c
avite
yre
ject i
f exc
eeds
week
lypr
oper
ly ic
ed.
50 P
PM.
•Ha
rves
t rec
ord
must
show
•Ti
me-te
mper
ature
•Vi
sual
chec
k of
•Ev
ery
lot
•Do
ckma
ster
•Re
ject l
ot o
r tes
t•
Quar
terly
•Re
ceiv
er’s
log
fish
cool
ed to
50
F wi
thin
reco
rd o
f har
vest
reco
rdfo
r hist
amin
e;ve
rifica
tion
ofsix
hou
rs of
dea
th.
rejec
t if e
xcee
dshi
stami
ne te
st50
PPM
.me
thod
•No
mor
e tha
n 2.5
pe r
c ent
•Ha
rve s
t ve s
sel
•Se
nsor
y•
Eve r
y lo
t (e n
tire
•Qu
a lity
-con
trol
•Re
je ct l
ot o
r te s
t•
Daily
rec o
rd•
Sens
ory
log
of lo
t sho
uld
e xhi
bit
rec o
rds
e xam
ina ti
onlo
t up
to 1
2 fis
h)pe
rson
fish
e xhi
bitin
gre
vie w
dec o
mpos
ition
.de
comp
ositi
on fo
rhi
stami
ne; r
eject
if an
y ex
ceed
s50
PPM
.
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Firm
Nam
e:
ABC
Tuna
Co.
Prod
uct D
escr
iptio
n:
Fres
h tu
na lo
ins
Firm
Add
ress
: A
nywh
ere,
USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Refri
gera
ted
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: G
ener
al p
ublic
will
coo
k pr
oduc
t bef
ore
eatin
g.
Dat
e:
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r eac
h C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
(10)
Rec
ords
Appendix 5 - Models
248
Cool
er st
orag
e (ice
d)Sc
ombr
otox
in (h
istam
ine)
Prod
uct a
dequ
ately
iced
Pres
ence
of i
ceVi
sual
Ever
y six
hou
rs wh
ileOp
erati
ons m
anag
erAd
d ice
; che
ckCa
libra
te th
erm
o-Co
oler
log
plan
t is i
n op
erati
onpr
oduc
t int
erna
lm
eter w
eekl
y.tem
pera
ture
. If
inter
nal t
empe
ratu
reDa
ily re
cord
revi
ewex
ceed
s 45
F, or
abov
e 40º
F >
4 ho
urs,
rejec
t or c
ondu
cthi
stam
ine
test.
Fini
shed
pro
duct
Scom
brot
oxin
(hist
amin
e)Pr
oduc
t ade
quate
ly ic
edPr
esen
ce o
f ice
Visu
alEv
ery
six h
ours
while
Oper
ation
s man
ager
Add
ice; c
heck
Calib
rate
ther
mo-
Cool
er lo
gco
ole r
plan
t is i
n op
erati
onpr
oduc
t int
erna
lm
eter b
efor
e use
.tem
pera
ture
. If
inter
nal t
empe
ratu
reDa
ily re
cord
revi
ewex
ceed
s 45º
F, or
abov
e 40º
F >
4 ho
urs,
rejec
t or c
ondu
cthi
stam
ine
test.
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r ea
ch C
ontr
olM
easu
res
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
m
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
(10)
Rec
ords
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Appendix 5 - Models
Example: For Illustrative Purposes Only(Models may not be fully consistent with guidance contained in FDA’sFish and Fishery Products Hazards and Control Guide.)
A variety of different fish species in various product forms (whole, gutted,dressed, fillets, steaks, loin, etc.) are received from various suppliers by theMetro Fish Co. Fresh fish are not purchased directly from fishers or aquacul-ture farms except for some red hake and whiting that are occasionallypurchased directly from local fishers in the spring and fall. No shellfish arepurchased directly from fishers or aquaculture farms. All fish are fresh andare delivered by refrigerated truck or in containers in which the product isthoroughly iced. Clams and oysters are received and sold as live shellstockand stored in a cooler at 45 F. Minimal time is involved in repacking theseshellfish products. Shucked scallops are received in gallon containers andpacked in ice. With the exception of shellstock, products are immediatelymoved after receipt into a refrigerated storage cooler on ice. Customer ordersare packed and loaded on company-owned refrigerated trucks for delivery tocustomers.
Finfish species: flounder, cod, hake, pollock, monkfish, whiting, bluefish,striped bass (wild), hybrid striped bass (farm-raised), catfish (farm-raised),mackerel (northern), weakfish, tuna, mahi-mahi, swordfish and salmon (farm-raised)
Shellfish species: clams and oysters (live shellstock), shrimp (farm-raised) andsea scallops (wild) (meats)
Intended use: All products except clams and oysters are intended to bethoroughly cooked before being eaten. Live clams and oysters may be eatenraw or partially cooked. All products are intended for sale to the generalpublic.
Wholesale/Distribution/Warehouse Facilities:Description of Process Flow
249
Notes:
Continued
Appendix 5 - Models
250
Notes:
Wholesale/Distribution/Warehouse FacilitiesProcessing Flow Chart
(Frozen) Receive Product (Fresh)
Frozen Storage Refrigerated Storage
Pack or Repack
Frozen Storage Refrigerated Storage
Wholesale/Distribution/Sharehouse FacilitiesProcessing Flow Chart
Shaded step is Critical Control Point
(Frozen) Receive Product (Fresh)
Frozen Storage Refrigerated Storage
Pack or Repack
Frozen Storage Refrigerated Storage
Appendix 5 - Models
* Pr
oduc
t sou
rce-
rela
ted
haza
rds a
re g
ener
ally
con
trolle
d by
the
first
buye
r or p
roce
ssor
who
rece
ives
the
prod
uct d
irect
ly fr
om a
fish
er, a
ves
sel o
r an
aqua
cultu
re fa
rm.
** T
his t
able
can
be
deriv
ed b
y sta
rting
with
the
FDA
Haz
ards
and
Con
trol G
uide
and
usin
g an
y su
pple
men
tal i
nfor
mat
ion
or e
xper
ienc
e th
e pr
oces
sor m
ight
hav
e.
PRO
DU
CT
SOU
RC
E R
ELAT
ED H
AZA
RD
S*Pa
rasit
esH
istam
ine
Path
ogen
sTo
xins
Che
mic
al C
onta
min
ants
Aqu
acul
ture
Dru
gs
No
Haz
ards
Wor
kshe
et 1
— H
azar
d A
naly
sis
Prod
uct G
roup
ing
(HAC
CP W
hole
sale
Sea
food
Teac
hing
Exa
mpl
e)ce
rtian
Fin
fish
and
Shel
lfish
Spe
cies w
ith R
elat
ed H
azar
ds
251
Appendix 5 - Models
red
hake
clam
scl
ams
salm
on (f
)sa
lmon
(f)
salm
on (f
)m
acke
rel
wea
kfis
hoy
ster
soy
ster
sca
tfis
h (f
)ca
tfis
h (f
)m
acke
rel
tuna
whi
ting
blue
fish
hybr
id b
ass
(f)
cod
blue
fish
swor
dfis
hst
ripe
d ba
ss (w
)sh
rim
p (f
)po
llock
mah
i-m
ahi
flou
nder
(i)
flou
nder
shri
mp
(f)
mon
kfis
hcl
ams
oyst
ers
sea
scal
lops
(f)=
farm
-rai
sed;
(w
)= w
ild;
(i)=
insh
ore
* Pr
oduc
t so
urce
-rel
ated
haz
ards
are
gen
eral
ly c
ontro
lled
by th
e fir
st bu
yer o
r pro
cess
or w
ho re
ceiv
es th
e pr
oduc
t dire
ctly
from
a fi
sher
, a v
esse
l or a
n aq
uacu
lture
farm
.**
Thi
s tab
le c
an b
e de
rived
by
starti
ng w
ith th
e FD
A H
azar
ds a
nd C
ontro
l Gui
de a
nd u
sing
any
supp
lem
enta
l inf
orm
atio
n or
exp
erie
nce
the
proc
esso
r mig
ht h
ave.
PRO
DU
CT
SOU
RC
E R
ELAT
ED H
AZA
RD
S*Pa
rasit
esH
istam
ine
Path
ogen
sTo
xins
Che
mic
al C
onta
min
ants
Aqu
acul
ture
Dru
gs
No
Haz
ards
Wor
kshe
et 1
— H
azar
d A
naly
sis
Prod
uct G
roup
ing
(HAC
CP W
hole
sale
Sea
food
Teac
hing
Exa
mpl
e)ce
rtian
Fin
fish
and
Shel
lfish
Spe
cies w
ith R
elat
ed H
azar
ds
252
Appendix 5 - Models
Path
ogen
s fr
omH
arve
st A
rea
Nat
ural
Toxi
ns
Che
mic
alC
onta
min
ants
& P
estic
ides
Aqu
acul
ture
Dru
gs
His
tam
ine
Para
site
s
** T
his t
able
can
be
deriv
ed b
y sta
rting
with
the
FDA
Haz
ards
and
Con
trol G
uide
and
usin
g an
y su
pple
men
tal i
nfor
mat
ion
or e
xper
ienc
e th
e pr
oces
sor m
ight
hav
e.
Iden
tify
cont
rol m
easu
reFi
sh a
nd S
hellf
ish S
peci
es(fr
om P
rodu
ct G
roup
ing
Wor
kshe
et)
Is th
is ha
zard
signi
fican
t?Ye
s/No
Just
ify y
our
deci
sion
(from
col
umn
3)H
azar
d en
hanc
ed,
intr
oduc
ed o
r co
ntro
lled
at th
is st
ep
Wor
kshe
et 2
— S
peci
es-R
elat
ed H
azar
d A
naly
sis
Proc
essin
g St
ep =
Rec
eivi
ng
Is th
is C
CP?
Yes/N
o
253
Appendix 5 - Models
Path
ogen
s fr
omG
roup
1 —
Cla
ms
and
oyst
ers
Yes
Raw
she
llfis
h is
a k
now
n so
urce
Che
ck ta
gs to
ens
ure
that
all
prod
uct
Yes
Har
vest
Are
aof
pat
hoge
nic
orga
nism
s;is
tagg
ed, f
rom
cer
tifie
d sh
ippe
rste
mpe
ratu
re a
buse
dur
ing
tran
sit
and
tem
pera
ture
-con
trol
led
duri
ngco
uld
lead
to b
acte
rial
gro
wth
.tr
ansi
t.
Nat
ural
Tox
ins
Gro
up 1
— C
lam
s an
d oy
ster
sYe
sPr
oduc
ts f
rom
una
ppro
ved
wat
ers,
Che
ck ta
gs to
ens
ure
that
all
prod
uct
Yes
(e.g
. PSP
)ha
rves
ters
or
ship
pers
cou
ld c
onta
inis
tagg
ed a
nd fr
om c
ertif
ied
ship
pers
.na
tura
l tox
ins.
Che
mic
alG
roup
1 —
Cla
ms
and
oyst
ers
Yes
Prod
ucts
fro
m u
napp
rove
d w
ater
s,C
heck
tags
to e
nsur
e th
at a
ll pr
oduc
tY
esC
onta
min
ants
harv
este
rs o
r sh
ippe
rs c
ould
hav
eis
tagg
ed a
nd fr
om c
ertif
ied
ship
pers
.&
Pes
ticid
esch
emic
al c
onta
min
ants
.
salm
on, c
atfi
sh, h
ybri
d st
ripe
d ba
ss,
No
Not
pur
chas
ed d
irec
tly f
rom
fis
hers
Tem
pera
ture
con
trol
led
duri
ngN
ow
ild s
trip
ed b
ass,
flo
unde
r, bl
uefi
sh,
or fi
sh fa
rms.
Haz
ard
is c
ontr
olle
dtr
ansi
t.sh
rim
p, s
ea s
callo
psby
fir
st p
roce
ssor
.
Aqu
acul
ture
salm
on, c
atfi
sh, h
ybri
d st
ripe
d ba
ss,
No
Not
pur
chas
ed d
irec
tly f
rom
fis
hers
No
Dru
gssh
rim
por
fish
farm
s. H
azar
d is
con
trol
led
by f
irst
pro
cess
or.
His
tam
ine
Gro
up 2
— m
acke
rel,
tuna
, blu
efis
hYe
sC
ould
dev
elop
a h
ista
min
e ha
zard
Tem
pera
ture
con
trol
led
duri
ngY
esm
ahi-
mah
if ti
me-
tem
pera
ture
abu
se o
ccur
s.tr
ansi
t. N
ot p
urch
ased
dir
ectly
fro
mfi
sher
s or
fish
farm
s.
Para
site
ssa
lmon
, mac
kere
l, co
d, p
ollo
ck,
No
Sold
to re
tail
stor
es o
r res
taur
ants
No
flou
nder
, mon
kfis
hfo
r sal
e to
gen
eral
pub
lic w
ho w
illco
ok th
em b
efor
e th
ey a
re e
aten
.
254
** T
his t
able
can
be
deriv
ed b
y sta
rting
with
the
FDA
Haz
ards
and
Con
trol G
uide
and
usin
g an
y su
pple
men
tal i
nfor
mat
ion
or e
xper
ienc
e th
e pr
oces
sor m
ight
hav
e.
Iden
tify
cont
rol m
easu
reFi
sh a
nd S
hellf
ish S
peci
es(fr
om P
rodu
ct G
roup
ing
Wor
kshe
et)
Is th
is ha
zard
signi
fican
t?Ye
s/No
Just
ify y
our
deci
sion
(from
col
umn
3)H
azar
d en
hanc
ed,
intr
oduc
ed o
r co
ntro
lled
at th
is st
ep
Wor
kshe
et 2
— S
peci
es-R
elat
ed H
azar
d A
naly
sis
Proc
essin
g St
ep =
Rec
eivi
ng
Is th
is C
CP?
Yes/N
o
Appendix 5 - Models
255
Receiving BIOLOGICAL Yes Pathogen could be present Check all incoming product Yes• Pathogens from harvest in product. May be eaten to ensure that it is properly
area raw. tagged and from a certifieddealer.
• Pathogen growth during Yes Potential thermal abuse Temperature control Yestransit could elevate pathogen levels
CHEMICAL Yes Chemical contaminants Check incoming product to Yes• Chemical contaminants may be present. ensure that it is properly
tagged and from a certifieddealer.
• Natural toxins Yes Toxins may be present. Check incoming product to Yesensure that it is properlytagged and from a certifieddealer.
PHYSICALNone
Refrigerated storage BIOLOGICAL Yes Pathogens could grow if Temperature control YesPathogen growth product is not stored properly
and temperature abuse occurs.
CHEMICAL No No additives used in storageFood and color additives
PHYSICAL No Not likely to occur in storageMetal or glass
Pack/Repack BIOLOGICAL No Time and temperature abuse• Pathogen growth is not likely to occur because
of short duration of processstep.
• Pathogen contamination No SSOPs
CHEMICALNone
PHYSICALNone
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
Group 1 — Clams and Oysters
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justifiy your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: Metro Fish Co. Product Description: Group 1 — Live Clams and Oysters
Firm Address: One Metropolitan Ave.
Metropolis, USA Method of Storage and Distribution: Stored and distributed under refrigeration
Signature: Intended Use and Consumer: May be eaten raw or partially cooked.
Date: Sold to the general public.
Appendix 5 - Models
256
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
Group 2 — Mackerel, Tuna, Bluefish, and Mahi-Mahi
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justifiy your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: Metro Fish Co. Product Description: Group 2 — Mackerel, tuna, bluefish and mahi-mahi
Firm Address: One Metropolitan Ave.
Metropolis, USA Method of Storage and Distribution: Stored and distributed fresh on ice.
Signature: Intended Use and Consumer: Product will be fully cooked by consumer.
Date: Sold to the general public.
Receiving BIOLOGICAL No Product intended to be• Parasites fully cooked before being
eaten.
• Pathogen contamination No Product intended to befully cooked before beingeaten.
CHEMICAL Yes Temperature abuse could Proper temperature control Yes• Histamine lead to histamine formation. during transit
• Chemical contaminants No Hazard controlled by firstreceiver from fishers.
PHYSICALNone
Refrigerated storage BIOLOGICAL No Product to be fully cookedPathogen growth
CHEMICAL Yes Time and temperature abuse Proper icing during YesHistamine could lead to histamine storage
formation.
PHYSICALNone
Pack/Repack BIOLOGICAL No Product to be fully cookedPathogen growth
CHEMICAL No Minimal time out ofHistamine refrigeration
PHYSICALNone
Appendix 5 - Models
257
Receiving BIOLOGICAL No Product to be fully cooked• Parasites (salmon, pollockcod, flounder, monkfish)
• Pathogen growth during No Product to be fully cookedtransit
CHEMICAL No Hazard controlled by first• Aquaculture drugs (salmon, receiver from aquaculturecatfish, hybrid striped bass, farm.shrimp)
• Chemical contamination No Hazard controlled by first(salmon, catfish, hybrid receiver from fishers.striped bass, wild striped bass,flounder, shrimp, sea scallops)
PHYSICALNone
Refrigerated storage BIOLOGICAL No Product to be fully cookedPathogen growth
CHEMICALNone
PHYSICALNone
Pack/Repack BIOLOGICAL No Minimal time lapsePathogen growth at this end step. Product is to
be fully cooked.
CHEMICALNone
PHYSICALNone
Example: For Illustrative Purposes Only*Hazard-Analysis Worksheet
Group 3 — Salmon, Catfish, Hybird, Striped Bass, Wild Striped Bass, Flounder, Bluefish, Cod,Pollock, Monkfish, Shrimp, and Sea Scallops
(1)Ingredient/processing step
(2)Identify potential hazardsintroduced, controlled or
enhanced at this step.
(3)Are anypotential
food-safetyhazards
significant?(Yes/No)
(4)Justifiy your decision for
column 3.
(5)What control measure(s)
can be applied to prevent thesignificant hazards?
(6)Is this stepa criticalcontrolpoint?
(Yes/No)
*Models may not be fully consistent with guidance contained in FDA’s Fish and Fishery Products Hazards and Control Guide.
Firm Name: Metro Fish Co. Product Description: Group 3 — Salmon, catfish, hybrid striped bass,
Firm Address: One Metropolitan Ave. wild striped bass, flounder, cod, pollock, monkfish, red hake, whiting, weakfish,
Metropolis, USA swordfish, shrimp, sea scallops.
Method of Storage and Distribution: Stored and distrributed fresh on ice.
Signature: Intended Use and Consumer: Product to be fully cooked before it is eaten.
Date: Sold to the general public.
Appendix 5 - Models
258
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Firm
Nam
e:
Met
ro F
ish C
o.Pr
oduc
t Des
crip
tion:
G
roup
1 —
Liv
e Cl
ams a
nd O
yste
rs
Firm
Add
ress
: O
ne M
etro
polit
an A
ve.
M
etro
polis
, USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Stor
ed a
nd d
istrib
uted
und
er re
frige
ratio
n
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: M
ay b
e ea
ten
raw
or p
artia
lly c
ooke
d. S
old
to th
e ge
nera
l pub
lic.
Dat
e:
Rece
ivin
gPa
thog
ens a
nd ch
emica
lAl
l she
llfish
are p
rope
rlyVi
sual
chec
k of
Visu
al ch
eck
atEa
ch sh
ipme
ntRe
ceiv
ing
mana
ger
Rejec
t al l
prod
uct
Revi
ew al
l rec
ords
Shell
fish
purc
hase
cont
amin
ants,
and
natu
ral
tagge
d an
d re
ceiv
ed fr
omsh
ellsto
ck ta
gs an
dde
liver
y of
tags
not p
rope
rly ta
gged
at lea
st on
ce a
week
.lo
gto
xins
from
har
vest
area
.ce
rtifie
d de
alers
or sh
ippe
rs.ce
rtific
ation
num
ber a
tor
from
certi
fied
deliv
ery.
deale
r.
Path
ogen
gro
wth
All p
rodu
ct is
kept
less
than
Ship
ping
temp
eratu
reVi
sual
chec
k of
Each
ship
ment
Rece
ivin
g ma
nage
rIf
prod
uct g
reate
rCh
eck
deale
r cer
tified
Shell
fish
purc
hase
45 F
thro
ugho
ut tr
ansit
.re
cord
er ch
art
tempe
ratu
re c
ontro
lth
an 4
5 F,
hold
and
again
st FD
A sh
ippe
rs’lo
gch
art
cont
act s
tate
list m
onth
ly.au
thor
ity fo
rdi
spos
ition
or r
eject.
Stor
a ge
Path
ogen
gro
wth
Cool
e r te
mpe r
a ture
not
toCo
oler
temp
eratu
reRe
cord
ing
them
omete
rCo
ntin
uous
Plan
t man
ager
If co
oler
temp
eratu
reRe
view
all r
ecor
dsCo
ntin
uous
reco
rder
exce
ed 4
5 F
for m
ore t
han
and
visu
al tem
pera
ture
tempe
ratu
re re
cord
er.is
grea
ter th
an 4
5 F
at lea
st on
ce a
week
and
cool
er lo
gfo
ur h
ours
chec
ks.
Visu
al ch
eck
ever
yfo
r fou
r hou
rs, ch
eck
Chec
k an
d ca
libra
tefo
ur h
ours
durin
gme
at tem
pera
ture
.th
ermo
meter
s onc
eop
e ra ti
on.
per w
e ek.
If me
at tem
pera
ture
is >
45 F,
hold
and
cont
act s
tate a
utho
rity
or d
estro
y pr
oduc
t.
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r ea
ch C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
For
mG
roup
1 —
Cla
ms
and
Oys
ters
(10)
Rec
ords
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
Appendix 5 - Models
Rece
ivin
gHi
stami
neAl
l fish
are a
dequ
ately
iced
.Ch
eck
for i
ceVi
sual
chec
kEa
ch d
elive
ryRe
ceiv
ing
mana
ger
Re-ic
e. If
ice is
not
Daily
reco
rd re
view
Rece
ivin
g lo
gad
equa
te, ch
eck
Calib
rate
therm
omete
r.in
terna
l pro
duct
tempe
ratu
re. I
ftem
pera
ture
is g
reate
rth
an 4
5 F
rejec
t lot
or te
st 60
fish
oren
tire l
ot. R
eject
ifan
y tes
t is g
reate
r tha
n50
ppm
hist
amin
e.
Stor
a ge
Hista
mine
Prod
ucts
a re a
dequ
a tely
ice d
Pres
ence
of i
ceVi
sual
chec
kEv
ery
four
hou
rsPl
ant
mana
ger
Re-ic
e. if
ice is
not
Daily
reco
rd re
view
.Co
oler
log
and
store
d in
the c
ooler
durin
g pl
ant o
pera
ting
pres
ent,
chec
kCa
librat
e the
rmom
eter.
hour
s.in
te rna
l pro
duc t
tempe
ratu
re. I
fgr
eater
than
45
F fo
rmo
re th
an fo
ur h
ours,
re-ic
e and
test
for
hista
mine
. Des
troy
lot i
f any
samp
leex
ceed
s 50
ppm
hista
mine
.
*Mod
els
may
not
be
fully
con
sist
ent w
ith g
uida
nce
cont
aine
d in
FD
A ’s
Fis
h an
d F
ishe
ry P
rodu
cts
Haz
ards
and
Con
trol
Gui
de.
Firm
Nam
e:
Met
ro F
ish C
o.Pr
oduc
t Des
crip
tion:
G
roup
2 —
Mac
kera
l, tu
na, b
luef
ish a
nd m
ahi-m
ahi
Firm
Add
ress
: O
ne M
etro
polit
an A
ve.
M
etro
polis
, USA
Met
hod
of S
tora
ge a
nd D
istrib
utio
n:
Stor
ed a
nd d
istrib
uted
fres
h on
ice.
Sign
atur
e:In
tend
ed U
se a
nd C
onsu
mer
: P
rodu
ct w
ill b
e fu
lly c
ooke
d by
con
sum
er. S
old
to th
e ge
nera
l pub
lic.
Dat
e:
259
(2)
Sign
ifica
nt H
azar
d(s)
(3)
Cri
tical
Lim
itsfo
r eac
h C
ontr
olM
easu
res
(4)
(5)
(6)
(7)
Mon
itori
ng(8
)C
orre
ctiv
eA
ctio
n(s)
(9)
Veri
ficat
ion
Wha
tH
owFr
eque
ncy
Who
Exam
ple:
For
Illu
stra
tive
Purp
oses
Onl
y* –
HA
CCP
Plan
Form
Gro
up 2
— M
acke
rel,
Tuna
, Blu
efish
, and
Mah
i-Mah
i
(1)
Cri
tical
Con
trol
Poin
t (C
CP)
(10)
Rec
ords