This table is an example of a portion of a HACCP plan relating to the control of pathogen growth and toxin formation as a result of inadequate drying for a processor of salmon jerky, using control of drying. It is provided for illustrative purposes only. Pathogen growth and toxin formation as a result of inadequate drying may be only one of several significant hazards for this product.
Updated: 7/24/98
| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) |
| Critical Control Point (CCP) | Significant Hazard | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
|---|---|---|---|---|---|---|---|---|---|
| What | How | Frequency | Who | ||||||
| Drying
(forced convection oven) |
Pathogen growth and toxin formation | Maximum product thickness 1/4" | Product thickness | Preset slicer to just less than 1/4" | Once per day before operations | Slicer operator | Readjust slicer | Processing log | Documentation of drying process establishment |
| Minimum drying time 5 hours | Drying time | Digital time/ temperature data logger | Continuous, with visual check each batch | Oven operator | Continue drying | Data logger printout | Review monitoring, verification and corrective action records within one week of preparation | ||
| Minimum oven temperature 140°F | Oven air input temperature | Digital time/ temperature data logger | Continuous, with visual check each batch | Oven operator | Extend drying process
Segregate product and hold for evaluation. Evaluate by Performing water activity analysis on finished product. Re-dry if more than 0.85 |
Data logger printout | Check the accuracy of the data logger daily.
Analyze finished product sample once every 3 months for water activity |
||
FDA. 1998. Pathogen Growth & Toxin Formation as a Result of Inadequate Drying (A Biological Hazard). Ch. 14, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 175-182. Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.
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Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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