This table is an example of a portion of a HACCP plan relating to the control of environmental chemical contaminants and pesticides in pond-raised shrimp, using chemical contaminant testing. 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 | No lot of fish may exceed the established tolerances, action levels, or guidance levels for environmental chemical contaminants and pesticides | Fish flesh for chemical residues | Obtain samples and analyze for environmental chemical contaminants and pesticides using rapid screening methods | Each lot received | Receiving employee will submit sample to quality control staff | Reject lot
AND Discontinue use of supplier until evidence is obtained that the cause of the chemical contamination has been eliminated |
Test results | 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.
 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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