This table is a an example of a portion of a HACCP plan relating to the control of sulfiting agents for a processor of wild-caught shrimp, using labeling controls. It is provided for illustrative purposes only. Food and color additives may be only one of several significant hazards for this product.
Updated: 7/24/98
| (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 | ||||||
| Labeling receipt | Sulfiting agents | All finished product labels must contain sulfiting agent declaration | Finished product labels for presence of sulfiting agent declaration | Visual | One label from each case of labels at receipt | Receiving employee | Segregate and return any labels that do not contain the sulfiting agent declaration | Label receiving record | Review monitoring and corrective action records within one week of preparation |
FDA. 1998. Food & Color Additives (A Chemical Hazard). Ch. 19, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 213-222. 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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