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 blue crabmeat, using time/temperature control (Version 1). It is provided for illustrative purposes only. Pathogen growth and toxin 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 | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
|---|---|---|---|---|---|---|---|---|---|
| What | How | Frequency | Who | ||||||
| Cooked crab cooler | Pathogen growth and toxin formation
Note: Control is necessary at this step because the processor has not established that the cook step is adequate to kill the spores of Clostridium perfringens or Bacillus cereus |
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 approx. 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 day |
| 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 within one week of preparation | ||
| Backing | Pathogen growth and toxin formation | No more than 2 hrs. cumulative time during backing, picking and packing Note: This CL is necessary because the crabs are handled at internal temperatures above 70°F during backing | Time of product exposure to unrefrigerated conditions | Visual observation of marked containers | Start marked container approx. 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 within one week of preparation |
| 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 within one week of preparation |
| 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 approx. 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 within one week of preparation |
| 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 approx. 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 within one week of preparation |
| Finished product cooler | Pathogen growth and toxin formation | Cooler maintained at or below 40°F | Cooler temperature | Digital time/temperature data logger | Each case immediately before shipping | Production employee | 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 within one week of preparation |
FDA. 1998. 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: Second Edition. 133-150. 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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