This table is a an example of a portion of a HACCP plan relating to the control of parasites for a processor of frozen salmon fillets with pin bones removed, where the finished product is distributed to other processors for the production of lox, using freezing. It is provided for illustrative purposes only. Parasites may be only one of several significant hazards for this product.
Updated 7/23/98
| (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 | ||||||
| Freezing | Parasites | Freeze at -35°F or below for 15 hrs. | Internal fish temperature | Recorder thermometer | Continuous, with visual check at end of each freezing cycle | Freezer operator | Adjust freezer
Refreeze product |
Recorder chart, with notations for start and end of each cycle | Review monitoring, corrective action and verification records within one week of preparation |
| Length of time at -35°F internal temperature | Visual check of when internal temperature first reaches -35°F and at end of freezing cycle | Start and end of each freezing cycle | Freezer operator | Same | Check the accuracy of the temperature recording device daily. | ||||
FDA. 1998. Parasites (A Biological Hazard). Ch. 5, In Fish and Fishery Products Hazards & Controls Guide: Second Edition. 59-64. 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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