Haccp Plan: Fresh Shrimp

Haccp Plan: Fresh Shrimp

1. Hazard Analysis: The potential hazards associated with this product are food and color additives, chemical Contamination (pesticides, industrial chemicals), and aquaculture drugs.

2. Critical Control Points: Shrimp's Critical Control Points come from product receiving from pond or storage in refrigerators and/or freezers. Shrimp should be controlled and monitored at harvest and receiving. It is best to prevent or eliminate these problems before they enter processing.

3. Critical Limits: Shrimp Processors should consider zero-critical limits for certain pesticides and antibiotics through water and feed. In a refrigerator, shrimp should be stored at 40 F (4.4 C) or below. In a freezer, it should be kept at 0 F (.18 C) or below.

4. Monitoring Procedure: A three phase test procedure is used for monitoring sulfite residuals on shrimp. Phase one is a sulfite test paper check that only indicates distinct problems or suspect products. The second phase is a malachite-green procedure that can be adjusted to measure acceptance or rejection about a set sulfite residual level. For an official or FDA recognized analysis, processors must finally rely on the recognized Montier-Williams procedure. This procedure requires equipment and expertise beyond the practical capability of most operations.

5. Corrective Action:

Haccp Plan: Fresh Shrimp

1. Hazard Analysis: The potential hazards associated with this product are food and color additives, chemical Contamination (pesticides, industrial chemicals), and aquaculture drugs.

2. Critical Control Points: Shrimp's Critical Control Points come from product receiving from pond or storage in refrigerators and/or freezers. Shrimp should be controlled and monitored at harvest and receiving. It is best to prevent or eliminate these problems before they enter processing.

3. Critical Limits: Shrimp Processors should consider zero-critical limits for certain pesticides and antibiotics through water and feed. In a refrigerator, shrimp should be stored at 40 F (4.4 C) or below. In a freezer, it should be kept at 0 F (.18 C) or below.

4. Monitoring Procedure: A three phase test procedure is used for monitoring sulfite residuals on shrimp. Phase one is a sulfite test paper check that only indicates distinct problems or suspect products. The second phase is a malachite-green procedure that can be adjusted to measure acceptance or rejection about a set sulfite residual level. For an official or FDA recognized analysis, processors must finally rely on the recognized Montier-Williams procedure. This procedure requires equipment and expertise beyond the practical capability of most operations.

5. Corrective Action:

Haccp Plan: Fresh Shrimp

1. Hazard