This table is a an example of a portion of a HACCP plan relating to the control of pathogen growth and toxin formation as a result of time/temperature abuse for a processor of crabmeat, using time/temperature control. It is provided for illustrative purposes only.
Updated: 7/16/97
| (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 | ||||||
| Cooked crab cooler | Pathogen growth and toxin formation | Crabs cooled from 140°F to 70°F in 2 hrs and 70°F to 40°F in 4 more hrs. | Cooked crab internal temperature | Dial thermometer in marked batches of cooked crabs | Start marked batch appx. every two hours during cooking | Production supervisor | Move part of load to alternate cooler and/or add ice Hold and evaluate based on total time/temperature exposure | Production record | Check accuracy of data logger once per day; Check accuracy of dial thermometer once per month; |
| Cooler maintained at or below 40°F after cooling completed | Cooler temperature | Digital time/ temperature data logger | Continuous with visual check once per day | Production supervisor | Same | Data logger printout | Review monitoring, corrective action and verification records weekly | ||
| Backing | Pathogen growth and toxin formation | No more than 2 hrs. cumulative time during backing, picking and packing | Time of product exposure to unrefrigerated conditions | Visual observation of marked containers | Start marked container appx. every two hours during backing | Production supervisor | Immediately ice product or move to cooler Hold and evaluate based on total time/temperature exposure | Production record | Review monitoring and corrective action records weekly |
| Backed crab cooler | Pathogen growth and toxin formation | Cooler maintained at or below 40°F | Cooler temperature | Digital time/ temperature data logger | Continuous with visual check once per day | Production supervisor | Move to alternate cooler and/or add ice Hold and evaluate based on total time/temperature exposure | Data logger printout | Check accuracy of data logger once per day; Review monitoring, corrective action, and verification records weekly |
| Picking | Pathogen growth and toxin formation | No more than 2 hrs. cumulative time during backing, picking, and packing | Time of product exposure to unrefrigerated conditions | Visual observation of marked containers | Start marked container appx. every two hours during picking | Production supervisor | Immediately ice product or move to cooler Hold and evaluate based on total time/temperature exposure | Production record | Review monitoring and corrective action records weekly |
| Packing | Pathogen growth and toxin formation | No more than 2 hrs. cumulative time during backing, picking, and packing | Time of product exposure to unrefrigerated conditions | Visual observation of marked containers | Start marked container appx. every two hours during picking | Production supervisor | Immediately ice product or move to cooler Hold and evaluate based on total time/temperature exposure | Production record | Review monitoring and corrective action records weekly |
| Shipping | Pathogen growth and toxin formation | Finished product containers completely surrounded with ice | Quantity of ice | Visual observation | Each case immediately before shipping | Shipping employee | Re-ice Hold and evaluate based on total time/temperature exposure | Shipping record | Review monitoring and corrective action records weekly |
FDA. 1996. Pathogen Growth & Toxin Formation (Other than Clostridium botulinum) as a Result of Time/Temperature Abuse(A Biological Hazard). Ch. 12, In Fish and Fishery Products Hazards & Controls Guide: First Edition. 117-131. 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.