This table is an example of a portion of a HACCP plan relating to the control of environmental chemical contaminants and pesticides in farmed-raised trout, using records of testing and monitoring. 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 | Analyses of fish flesh for each delivery that show that levels of environmental chemical contaminants and pesticides are below the established tolerances, action levels, or guidance levels (tests may be performed by the aquacultural grower, a State agency, or a trade association) | Levels of environmental chemical contaminants and pesticides in soil and water samples | Visual | Each delivery | Quality control staff | Reject lot,
AND Discontinue use of supplier until evidence is obtained that the source of the chemical contamination has been eliminated |
Test results | Review monitoring and correction action records within one week of preparation |
| Annually, reports from all suppliers that show that agricultural and industrial practices in the area immediately surrounding the production area are not reasonably likely to cause contamination of the fish flesh above the established tolerances, action levels, or guidance levels (monitoring may be performed by the aquacultural grower, a State agency, or a trade association) | Agricultural and industrial practices near the production area | Visual | Once per year | Quality control staff | Same | Monitoring reports | Review monitoring and corrective action records within one week of preparation | ||
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.
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Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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