Fish Fillets (Parasites)
Generic HACCP Plan
Updated 8/22/97
| Firm Name: | ABC Fish Company |
| Firm Address: | Anywhere, USA |
| Raw material: | Arrowtooth flounder (Atheresthes stomias); Dover sole (Microstomus pacificus); English sole (Pleuronectes vetulus); Lingcod (Ophiodon elongatus); Pacific cod (Gadus macrocephalus); Pacific whiting (Merluccius spp.); Pacific sanddab (Citharichthys sordidus); Pacific salmon (Oncorhynchus spp.); Petrale sole (Eopsetta jordani); pollock ( Theragra chalcogramma ); Rex sole (Errex zachirus); Rockfish (Sebastes spp.); Sablefish (Anoplopoma fimbria); Sand sole (Psettichthys melanostictus); Starry flounder (Platichthys stellatus); Thornyhead/rockcod (Sebastolobus spp.) |
| Finished Product: | Fillets, fresh and frozen |
| Packaging: | Air-packaged |
| Method of distribution and storage: | Distributed and stored frozen, in ice or under refrigeration |
| Intended use and consumer: | To be fully cooked before consumption by the general public |
|
Receiving | |
Iced whole fish received directly from the harvester | ||
| Rinse | |
Rinse with potable water | ||
| Sort | |
Sort to remove ice and damaged fish | ||
| Iced Storage | |
Top ice in holding area | ||
| Fillet | |
Fillet by hand | ||
| Rinse | |
Rinse with potable water | ||
| Skin | |
Mechanically skin | ||
| Trim | |
Trim by hand | ||
| | | |
__ |
Blast Freeze | |
Blast Freeze |
| Pack/Label | |
| | |
Hand pack | |
| | | |
Glaze | |
Glaze with potable water | |
| Ice | |
| | |
Ice around containers | |
| | | |
Pack/Label | |
Hand pack | |
| Storage | Storage | Cooler at 40°F or below; freezer at 0°F or below |
| (1) Ingredient/ Processing Step |
(2) Identify potential hazards introduced, controlled or enhanced at this step (1) |
(3) Are any potential food-safety hazards significant? (Yes/No) |
(4) Justify your decisions for column 3. |
(5) What preventive measures can be applied to prevent the significant hazards? |
(6) Is this step a critical control point? (Yes/No) |
| Receiving | BIOLOGICAL Parasites |
Yes |
Parasites are often present in the species being processed |
Cooking by consumer |
No |
| BIOLOGICAL Pathogens |
No |
Fish are harvested from waters where pathogens contaminants are not likely to occur |
|||
| CHEMICAL Chemical contamination |
No |
Fish are harvested from waters where chemical contaminants are not likely to occur |
|||
| PHYSICAL None |
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| Rinse | BIOLOGICAL Pathogen growth |
No |
Period of time at this location is short |
||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Sort | BIOLOGICAL Pathogen contamination |
No |
Controlled by SSOP |
||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Raw material storage | BIOLOGICAL Pathogen growth |
No |
Pathogen growth is not reasonably likely to occur |
||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Fillet | BIOLOGICAL Pathogen growth |
No |
Period of time at this location is short |
||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Skin | BIOLOGICAL Pathogen growth |
No |
Period of time at this location is short |
||
| CHEMICAL None |
|||||
| PHYSICAL Metal inclusion |
No |
Metal inclusion is not reasonably likely to occur |
|||
| Trim | BIOLOGICAL Pathogen growth |
No |
Period of time at this location is short |
||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Pack/Label: Fresh | BIOLOGICAL Parasites |
Yes |
Parasites are often present in the species being processed |
Cooking by consumer |
No |
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Ice: Fresh | BIOLOGICAL Pathogen growth |
No |
Period of time at this location is short |
||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Storage: Fresh | BIOLOGICAL Pathogen growth |
No |
Pathogen growth is not likely to occur |
||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Blast freeze: Frozen | BIOLOGICAL Parasite survival |
Yes |
Parasites are often present in the species being processed |
Cooking by consumer |
No |
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Glaze: Frozen | BIOLOGICAL None |
||||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Pack/Label: Frozen | BIOLOGICAL Parasite survival |
Yes |
Parasites are often present in the species being processed |
Cooking by consumer |
No |
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Finished product storage: Frozen | BIOLOGICAL None |
||||
| CHEMICAL None |
|||||
| PHYSICAL None |
|||||
| Firm Name: ABC Fish Company | Product Description: Fillets, fresh and frozen | ||||
| Firm Address: Anywhere, USA | Method of Storage and Distribution: Distributed and stored frozen, in ice or under refrigeration | ||||
| Signature: | Intended Use and Consumer: To be fully cooked before consumption the general public | ||||
| Date: | |||||
|
(1) Critical Control Point (CCP) |
(2) Significant Hazard(s) |
(3) Critical Limits for each Preventive Measure |
Monitoring | (8) Corrective Actions(s) |
(9) Records |
(10) Verification | |||
|
(4) What |
(5) How |
(6) Frequency |
(7) Who |
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| No significant hazards identified | |||||||||
| Firm Name: ABC Fish Company | Product Description: Fish fillets, skinless | ||||||||
| Firm Address: Anywhere, USA | Method of Storage and Distribution: Fresh and frozen | ||||||||
| Signature: | Intended Use and Consumer: To be fully cooked before being consumed by the general public | ||||||||
| Date: | |||||||||
The author is Robert J. Price, Extension Specialist, Seafood Products, Food Science & Technology, University of California, Davis, CA 95616-8598
UCSGEP 96-4W; 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 StatementSend comments to rjprice@ucdavis.edu
 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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