This table is an example of a portion of a HACCP plan relating to the control of scombrotoxin formation for a fresh mahi mahi processor using harvest vessel control. It is provided for illustrative purposes only. Histamine formation 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(s) | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
|---|---|---|---|---|---|---|---|---|---|
| What | How | Frequency | Who | ||||||
| Receiving - fresh mahi mahi | Scombrotoxin formation | All lots received by harvest vessel records
show:
1) icing on board the harvest vessel was pervormed in accordance with the vessel's cooling rate study that validates cooling to 50°F or below within 6 hrs. or death regardless of maximum exposure temperature, or placement on ice within 12 hrs. of death if the maximum exposure temperature does not exceed 837#176;F 2) method of capture; 3) time of landing; 4) estimated time of death; 5) method of cooling; 6) time cooling began; and 7) sea and air temperature if exposure time is greater than 6 hrs. |
Harvest vessel records | Visual review | Every lot received | Receiving supervisor | Reject lot | Harvester vessel records | Histamine analysis on one incoming lot every three months (10 fish per sample) |
| Review monitoring, corrective action and verification records within one week of preparation | |||||||||
| no more than 2.5% decomposition (persistent and readily perceptible) in the incoming lot | Amount of decomposition in incoming lot | Sensory examination | Entire lot (up to 118 fish) for every lot received | Quality control staff | Reject lot | Receiving record | Same | ||
| Ice complete surrounds product at time of delivery | Amount of ice at time of delivery | Visual examination | Every lot received | Receiving supervisor | Reject lt | Receiving record | Same | ||
| If the fish are delivered 12 or more hours after death, an internal temperature of 50°F or below; if the fish are delivered 24 or more hours after death, an internal temperature of 40°F or below | Internal temperature of a representative number of fish at time of delivery | Digital thermometer | Every lot received | Receiving supervisor | Reject lot | Receiving record | Same | ||
| Check accuracy of digital thermometer once per year | |||||||||
| Raw material storage | Scombrotoxin formation | Product completely covered in ice throughout storage (to ensure that product is not exposed to temperatures above 40°F for more than 4 hours cumulatively during raw material and finished product storage and butchering/ packaging) | Amount of ice at time of removal from raw material storage cooler | Visual examination | Every lot removed from raw material storage cooler | Production supervisor | Add ice | Processing record | Review monitoring and corrective action records within one week of preparation |
| Hold lot and evaluate base on total time/ temperature exposure during raw material and finished product storage and butchering/ packaging. Destroy lot if time above 40°F exceeds 4 hrs. | |||||||||
| Butchering / packaging | Scombrotoxin formation | Product is not exposed to temperatures above 40°F for more than 4 hours cumulatively during raw material and finished product storage and butchering/ packaging | Time of product exposure to unrefrigerated conditions during butchering / packaging | Visual examination of marked product | Start marked product at beginning of every lot and at least every 2 hours | Quality control supervisor | Destroy lot | Processing record | Review monitoring and corrective action records within one week of preparation |
| Finished product storage | Scombrotoxin formation | Product completely covered in ice throughout storage (to ensure that product is not exposed to temperatures above 40°F for more than 4 hours cumulatively during raw material and finished product storage and butchering/ packaging) | Amount of ice at time of removal from finished product storage cooler for shipment | Visual examination | Every lot removed from finished product storage cooler for shipment | Shipping supervisor | Add ice | Shipping record | Review monitoring and corrective action records within one week of preparation |
| Hold lot and evaluate base on total time/ temperature exposure during raw material and finished product storage and butchering/ packaging. Destroy lot if time above 40°F exceeds 4 hrs. | |||||||||
FDA. 1998. Scombrotoxin (Histamine) Formation (A Chemical Hazard). Ch. 7, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 73-90. 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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