This table is an example of a portion of a HACCP plan relating to the control of environmental chemical contaminants and pesticides in aquacultured salmon, using supplier's certification. It is provided for illustrative purposes only. Chemical contaminants may be only one of several significant hazards for this product.
Updated: 7/20/98
| (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 | ||||||
| Receiving | Environmental chemical contaminants and pesticides | Certificate accompanying all lots received indicates that the fish were not harvested from waters that were so contaminated by chemicals as to make it reasonably likely that the levels in the fish flesh would be in excess of established tolerances, action levels, or guidance levels. | Presence of a certificate | Visual | Each lot received | Receiving dock employee | Reject lot | Copy of certificate
Receiving record |
Review monitoring, corrective action, and verification
records within one week of preparation
Visit all new suppliers and 25% of existing suppliers each year and collect soil and/or water samples and review agricultural and industrial practices in the area |
FDA. 1998. Environmental Chemical Contaminants & Pesticides (A Chemical Hazard). Ch. 9, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 93-111. 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.
 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
Mailing List | Search SeafoodNIC |  |