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 frozen shrimp, using raw material screening. 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 | ||||||
| Shrimp receiving | Sulfiting agents | Incoming lots of shrimp must be accompanied by a supplier's guarantee that sulfiting agents were not used on the lot | Supplier's lot-by-lot guarantee that no sulfiting agents were used on the lot | Visual | Every lot of incoming shrimp | Receiving employee | Reject any incoming lot of shrimp that is not accompanied by a supplier's guarantee | Copies of supplier's guarantees | Test one lot per quarter for sulfiting agent residue,
and test one lot from each new supplier of shrimp for sulfiting agent residue
Review monitoring, corrective action, and verification 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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