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APPENDIX 4 GENERIC HACCP PLAN FOR THE PRODUCTION AND PROCESSING OF OYSTERS


Product description:

Name:

Shucked raw oysters

Raw material:

Live oysters from: (specification of harvesting area)
No ingredients used

Parameters influencing safety:

None

Processing:

Manually shucked, washed and packed

Packaging:

In buckets

Storage conditions and shelf life

5 days at temperatures < 2°C

Intended use and consumer:

To be eaten raw by the general public

Labelling instructions:

Storage and distribution at temperatures < 2°C

The process flow chart and hazard analysis is shown in the following table:

Hazard analysis - Raw, shucked oysters

(1)
Ingredient/processing step

(2)
Identify potential hazards introduced, controlled or enhanced at this step

(3)
Are any potential food-safety hazards significant? (Yes/No)

(4)
Justify your decision for column 3

(5)
What preventative measure(s) can be applied to prevent the significant hazards?

(3)
Is this step a critical control point?
(Yes/No)

Harvesting

Contamination with pathogenic bacteria, virus

Biotoxins

Chemical

Yes

Yes

Yes

Water filtration and accumulation of pathogenic compounds from harvesting area

Monitoring of harvesting area.

Licensing of harvester.

Tagging of all lots

Yes

Cooling/transport

Growth of pathogenic bacteria

Yes

Pathogenic bacteria will increase in numbers at high temperatures

Limit the time from harvesting to refrigeration

Yes

Receiving

As above

Yes

As above

Check labels, certificates, tags

Yes

Storage

Growth of pathogens

Yes

Prevented by PP1


No

Shucking

Contamination

No

Prevented by PP1


No

Washing/draining

Contamination

No

Prevented by PP1


No

Packing

None





Labelling

Failure in applying warning label

Yes

All hazards are not fully controlled

Check labelling procedure

Yes

Storage/distribution

Growth of pathogens

No


Prevented by PP1

No

1. PP = prerequisite programme

HACCP Plan Form - Raw, shucked oysters

(1)
Critical Control Point (CCP)

(2)
Significant Hazards

(3)
Critical Limits for each Preventive Measure

(4)

(5)

(6)

(7)

(8)
Corrective Action(s)

(9)
Records

(10)
Verification

Monitoring

What

How

Frequency

Who

Harvesting

Contamination with pathogenic bacteria, virus, biotoxins, chemicals

Harvesting area must be monitored and open for fishing

Check with monitoring programme

Phone
Fax
Internet

Before harvesting

Fishermen

Do not harvest
Reject harvest if area is closed

Copies of permits

Record review

Cooling/transport

Growth of pathogens

Oysters should be cooled to 10°C in less than 24 h

Time/temperature conditions

Visual check

Thermometer

After 24 h and every 2 h

Fishermen, transporter

Adjust cooling system,
Evaluate based on exposure

Temperature records
Capture time

Record review

Receiving

Unsafe products
As above

Must bear a tag from a certified harvester

Identification tag and harvester licence

Visual

Every container

QC person

Reject untagged containers or from unlicensed harvester

Receiving records

Record review

Labelling

Failure in applying warning label

All final product containers must carry label

The presence of label

Visual

Every container

QC person

Apply label

Statement of actions and observations

Record review


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