Fish, fillets (non-scombroid)

Generic HACCP Plan

Updated 7/11/97

3. Potential Hazards

Potential species-related hazards: (Fish and Fisheries Products Hazards & Controls Guide: First Edition)

Parasites (Arrowtooth flounder, English sole, Pacific cod, Pacific salmon, petrale sole, pollock, rex sole, rockfish, sablefish, sand sole, starry flounder, thornyhead)
Chemical contamination (Pacific sanddab, starry flounder*, thornyhead/rockcod)

Potential process-related hazards: (Fish and Fisheries Products Hazards & Controls Guide: First Edition))

Pathogen growth & toxin formation (other than Clostridium botulinum) as a result of time/temperature abuse
Food and color additives
Meal inclusion

*This hazard does not apply to offshore catch.

Return to Index

5. HACCP Plan Form

(1) Critical Control Point (CCP)	(2) Hazard	(3) Critical Limits of the Preventive Measures	Monitoring				(8) Corrective Actions	(9) Records	(10) Verification
			(4) What	(5) How	(6) Frequency	(7) Who
There are no identified potential food safety hazards that are reasonably likely to occur
Reviewed by:
Date:

Return to Index

The author is Robert J. Price, Extension Specialist, Seafood Products, Food Science & Technology, University of California, Davis, CA 95616-8598

UCSGEP 96-4W; April 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 Statement Send comments to rjprice@ucdavis.edu Return to SeafoodNIC Home Page

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.)
Raw material harvest area:	Offshore California, Oregon, Washington
Raw material received:	Directly from harvester
Finished product:	Fish, fillets, fresh and frozen (non-scombroid)
Food additives, ingredients, processing aids:	None
Packaging:	Air-packaged
Storage and distribution:	Stored and distributed frozen, in ice, or under refrigeration
Intended use:	Fully cooked before consumption
Intended consumers:	General public

Receiving						Raw whole fish received at dock
\|
Raw material storage						Refrigerated storage at or below 40°F
\|
Rinse						Rinse in potable water
\|
Fillet						Fillet by hand
\|––>	––––	––––	__ \|
Skin			\|			Skin mechanically
\|			\|
Trim			Trim			Trim by hand
\|––>	––––	__ \|	\|––>	––––	__ \|
Pack		\|	Pack		\|	Pack by hand
\|––>	__ \|	\|	\|––>	__ \|	\|
\|	\|	\|	\|	\|	\|
Chill	Freeze	Freeze	Chill	Freeze	Freeze	Cooler at or below 40°F; blast freezer below 0°F
\|	\|	\|	\|	\|	\|
\|	Glaze	Glaze	\|	Glaze	Glaze	Glaze with potable water
\|	\|	\|	\|	\|	\|
\|	\|	Pack	\|	\|	Pack	Hand package
\|	\|	\|	\|	\|	\|
Finished product storage	Finished product storage	Finished product storage	Finished product storage	Finished product storage	Finished product storage	Cooler at or below 40°F; freezer at or below 0°F
Fresh, skinned fillets	Frozen, skinned, shatter-packed fillets	Frozen, skinned, IQF fillets	Fresh, skin-on fillets	Frozen, skin-on, shatter-packed fillets	Frozen, skin-on, IQF fillets

(1) Ingredient/ Processing Step	(2) Potential Hazard Introduced or Controlled	(3) Is the Potential Hazard Significant (Reasonably Likely to Occur - Yes/No)	(4) Justification for Inclusion or Exclusion as a Significant Hazard (Consider the likelihood that the hazard would or would not be introduced, or intensified, or a hazard from a previous step can be controlled	(5) Preventive Measure(s) for the significant Hazard from Column 3 (Existing plus additional, if needed)	(6) Critical Control Point (Yes/No)
Receiving	BIOLOGICAL Parasites	No	Fish intended to be fully cooked before consumption
	CHEMICAL Chemical contamination	No	Chemical contamination is not reasonably likely to occur in the harvest area
	PHYSICAL None
Raw material storage	BIOLOGICAL Pathogen growth	No	Pathogen growth is not reasonably likely to occur
	CHEMICAL None
	PHYSICAL None
Rinse	BIOLOGICAL None
	CHEMICAL None
	PHYSICAL None
Fillet	BIOLOGICAL None
	CHEMICAL None
	PHYSICAL None
Skin	BIOLOGICAL None
	CHEMICAL None
	PHYSICAL Metal inclusion	No	Metal inclusion is not reasonably likely to occur
Trim	BIOLOGICAL None
	CHEMICAL None
	PHYSICAL None
Package	BIOLOGICAL None
	CHEMICAL None
	PHYSICAL None
Chill/Freeze	BIOLOGICAL None
	CHEMICAL None
	PHYSICAL None
Glaze	BIOLOGICAL None
	CHEMICAL Food and color additives	No	No food or color additives are used
	PHYSICAL None
Package	BIOLOGICAL None
	CHEMICAL None
	PHYSICAL None
Finished product storage	BIOLOGICAL Pathogen growth	No	Pathogen growth is not reasonably likely to occur
	CHEMICAL None
	PHYSICAL None
Firm Name: ABC Seafood Company			Product Description: Fish fillets, fresh and frozen (non-scombroid species)
Firm Address: Anywhere, USA			Storage and Distribution: Stored and distributed frozen or on ice or under refrigeration
Signature:			Intended Use and Consumer: Fully cooked before consumption by general public
Date:

Fish, fillets (non-scombroid)

Generic HACCP Plan

1. Product Description

2. Flow Diagram

3. Potential Hazards

4. Hazard Analysis Worksheet

5. HACCP Plan Form