Simple Seafood HACCP Plan
Simple Seafood HACCP Plan
Company Name: [YOUR COMPANY NAME]
Location: 123 Oceanview Drive, Coastal City, CA 94000
Plan Developed By: [YOUR NAME]
Date: January 15, 2060
I. Product Description
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Product: Fresh Shrimp
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Packaging: Vacuum-sealed plastic bags
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Intended Use: Ready-to-eat after cooking
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Shelf Life: 7 days refrigerated; 6 months frozen
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Distribution: Refrigerated trucks to local grocery stores and restaurants
II. Hazard Analysis
|
Processing Step |
Potential Hazards |
Control Measures |
|---|---|---|
|
Receiving Raw Seafood |
Biological (bacteria, parasites) |
Inspect temperature at receiving; supplier certification required |
|
Storing Seafood |
Physical (metal fragments) |
Maintain proper storage conditions; regular checks on storage areas |
|
Thawing |
Biological (pathogen growth) |
Keep temperature below 5°C; monitor thawing time |
|
Processing (e.g., cutting, filleting) |
Chemical (cleaning agents) |
Regular sanitation checks; minimize the use of chemicals in proximity to seafood |
|
Packaging |
Biological (cross-contamination) |
Use clean, sanitized packaging equipment; employee training on hygiene |
III. Critical Control Points (CCPs)
|
CCP |
Hazard |
Critical Limit |
Monitoring |
Corrective Actions |
|---|---|---|---|---|
|
Receiving |
Pathogen growth due to temperature |
< 5°C (41°F) during transport |
Inspect truck temperature on delivery; record in the logbook |
Reject shipment if above the critical limit |
|
Thawing |
Bacterial growth |
Seafood temperature < 5°C |
Monitor with a thermometer every 2 hours; maintain logs |
Discard seafood if temperature exceeds 5°C |
|
Cooking (if applicable) |
Incomplete cooking |
Internal temperature ≥ 63°C (145°F) |
Monitor with food thermometer at intervals; keep records |
Re-cook until proper internal temp is reached |
IV. Monitoring Procedures
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Receiving: When the delivery truck arrives, it's crucial to measure and confirm the temperature inside the vehicle, then accurately document and record this information in the receiving log for future reference and verification.
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Thawing: While thawing seafood, it is crucial to monitor its temperature every two hours using correctly calibrated thermometers to guarantee precise measurements.
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Cooking (if applicable): Check seafood's internal temperature with a calibrated thermometer, recording temperatures every 30 minutes.
V. Corrective Actions
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If a shipment arrives with seafood above the critical limit (e.g., higher than 5°C), reject the shipment, notify the supplier, and document the incident.
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If the seafood temperature during thawing exceeds the critical limit, discard the affected batch to prevent contamination and review thawing procedures with staff.
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If the cooking temperature is insufficient, continue cooking until the internal temperature is above the required limit, and retrain staff on cooking procedures.
VI. Verification Procedures
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Thermometers used for monitoring critical control points should undergo a regular calibration process every six months.
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Annual review of the HACCP plan to ensure compliance with updated regulations, with the next review scheduled for January 15, 2061.
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Conducting inspections quarterly of the monitoring logs and records of corrective actions to ensure that they comply.
VII. Recordkeeping
As part of your Hazard Analysis and Critical Control Points (HACCP) plan, it is essential that you keep and organize a comprehensive collection of the following documents:
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Receiving Log: Includes temperature checks, supplier certifications, and dates (e.g., logs dated from January 15, 2060).
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Thawing Temperature Monitoring Log: Document every check made during thawing, including time and temperature.
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Corrective Actions Record: Document all incidents of deviations from critical limits and actions taken.
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Verification Records: Include thermometer calibration records, inspection results, and compliance checks.
