Crab, Dungeness

Generic HACCP Plan

Updated 7/17/97

3. Potential Hazards

Potential species-related hazards: (Fish and Fisheries Products Hazards & Controls Guide: First Edition)

Natural toxins
Environmental chemical contaminants & pesticides

Potential process-related hazards: (Fish and Fisheries Products Hazards & Controls Guide: First Edition)

Pathogen growth & toxin formation (other than Clostridium botulinum ) as a result of time/temperature abuse
Pathogen survival through cooking
Clostridium botulinum toxin formation (vacuum packaged crabmeat)
Food & color additives
Meal inclusion

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5. HACCP Plan Form

(1) Critical Control Point (CCP)	(2) Significant Hazards	(3) Critical Limits for each Preventive Measure	Monitoring				(8) Corrective Actions	(9) Records	(10) Verification
(1) Critical Control Point (CCP)	(2) Significant Hazards	(3) Critical Limits for each Preventive Measure	(4) What	(5) How	(6) Frequency	(7) Who	(8) Corrective Actions	(9) Records	(10) Verification
Receiving	Natural toxins - ASP	No crab may be harvested from an area that is covered by a State ASP advisory, or for which there is information from fishermen, news media, academia, or other sources that there is a current ASP problem	ASP advisories	Visual	When received	Receiving supervisor	Reject crab from closed areas	Receiving records	Weekly review of monitoring and corrective action records
Cook	Pathogen survival	Minimum time: 15 minutes	Time	Visual	At start and end of cook	Cooker operator	Extend process or evaluate temperature to compensate for deviation from CL and segregate AND hold for evaluation	Cook record	Documentation of process establishment Weekly review of monitoring, verification, and corrective action records Check accuracy of data logger against the mercury-in-glass thermometer daily Calibrate the mercury-in-glass thermometer yearly
Cook	Pathogen survival	Minimum temperature: 210°F	Process temperature	Digital time/ temperature data logger	Continuous Visual check once a day	Cooker operator		Data logger printout
Cool	Pathogen growth and toxin formation	Cool from 140°F to 70°F in 2 hours and 70°F to 40°F in 4 more hours	Cooked crab internal temperature	Dial thermometer in marked batches of cooked crab	Start marked batch approx. every two hours during cooking	Production supervisor	Move part of crab to alternate cooler and/or add ice Hold and evaluate based on total time/temperature exposure	Production record	Check accuracy of dial thermometer once per month; Weekly review of monitoring, corrective action, and verification records
Back/ Clean, Picking, Packing	Pathogen growth and toxin formation	No more than 2 hours cumulative exposure to temperatures above 40°F during backing/ cleaning, picking, packing	Time of product exposure to unrefrigerated temperatures	Visual observation of marked containers	Start marked container approx. every 2 hours during Back/ clean, picking, and packing	Production supervisor	Immediately ice product or move to coolr Hold and evaluate based on total time/ temperature exposure	Production record	Weekly review of monitoring and corrctive action records
Storage (Fresh) Air-Packaged Products	Pathogen growth and toxin formation	Cooler at or below 40°F	Cooler temperature	Recording thermometer	Continuous with visual check once a day	Production supervisor	Move to alternate cooler and/or add ice Hold and evaluate based on total time/ temperature exposure	Recorder chart	Check accuracy of recorder once per day Weekly review of monitoring, corrective action, and verification records
Storage (Fresh) Vacuum-Packaged Products	C. botulinum toxin formation	Cooler at or below 38°F	Cooler temperature	Recording thermometer	Continuous with visual check once a day	Production supervisor	Move to alternate cooler and/or add ice Hold and evaluate based on total time/ temperature exposure	Recorder chart	Check accuracy of recorder once per day Weekly review of monitoring, corrective action, and verification records
Firm Name: ABC Seafood Company					Product Description: Cooked Dungeness crab, whole, sections, and picked meat, fresh and frozen
Firm Address: Anywhere, USA					Storage and Distribution: Stored and distributed frozen or on ice or under refrigeration
Signature:					Intended Use and Consumer: Ready-to-eat by general public
Date:

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The author is Robert J. Price, Extension Specialist, Seafood Products, Food Science & Technology, University of California, Davis, CA 95616-8598

UCSGEP 96-7W; June 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

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Pamela D. Tom, SeafoodNIC Director
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Sea Grant Extension Program
Food Science & Technology Department
University of California
One Shields Avenue, Davis, CA 95616

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Crab, Dungeness

Generic HACCP Plan

1. Product Description

2. Flow Diagram

3. Potential Hazards

4. Hazard Analysis Worksheet

5. HACCP Plan Form