Product description:
Name: |
Shucked raw oysters |
Raw material: |
Live oysters from: (specification of harvesting area) |
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) |
(2) |
(3) |
(4) |
(5) |
(3) |
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) |
(2) |
(3) |
(4) |
(5) |
(6) |
(7) |
(8) |
(9) |
(10) |
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 |
Before harvesting |
Fishermen |
Do not harvest |
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, |
Temperature records |
Record review |
Receiving |
Unsafe products |
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 |