Haccp Plan Oyster Form – Fill Out and Use This PDF

HACCP Plan Form - Shellstock Shipper

VA______SS

Firm Name:

Product Type:

Oysters, clams and mussels

Firm Address:

Process Method:

Washing, grading and packing of shellstock;

receiving and storing of shucked and in-shell shellfish

1)

(2)

Monitoring

(8)

(9)

(10)

(3)

Critical

Significant

Corrective action

Verification

Records

Control

Critical Limits

Hazards

Point

for each

(4)

(5)

(6)

(7)

(CCP)

Preventive

Measure

What

How

Frequency

Who

Receiving

Shellfish may

1) Obtained from

Shellstock tag

Visual check

Upon receipt of

Plant personnel

1) and 2) Reject any

Minimum weekly

Shellfish

contain

licensed harvester or

and transaction

each shipment

as assigned

shellfish that are

review of shellfish

receiving

Shellfish

pathogens,

aquaculturist who

record or label

without an identifying

receiving records

record

marine biotoxins

has: a) harvested the

tag, transaction record

and corrective

and toxic

shellstock from

or label

action records by

Corrective

chemicals if

approved waters

a HACCP trained

action record

received from

and b) Identified the

3) Shellstock

individual.

growing waters

shellstock with a tag

temperature is above

closed to

or transaction record

50°F internal

shellfish

2) Receive shellfish

Presence of ice

temperature or

conveyance

harvesting.

from a dealer who

has identified the

or

temperature is above

Monthly

Thermometer

shellfish with a tag,

45°F; place under 45°F

calibration of

calibration

transaction record, or

Conveyance

immediately if the

thermometer

record

label. 3) Shellstock

ambient air

receiving date is the

against NIST

obtained from dealer

temperature

harvest date. If the

certified

other than the original

or

receiving date is

thermometer or

harvester shipped

different than the

agitated ice slurry;

adequately iced; or in

Shellfish

harvest date reject

or

shipment.

a conveyance at or

temperature.

NIST certified

below 45°F ambient

4) Reject shucked

thermometer with

air temp; or 50°F

shellfish and in-shell

a valid certificate.

internal temperature

product not iced or in a

or less; or in a

.

conveyance at or below

conveyance capable

45°F ambient air temp

of lowering the

and discontinue use of

temperature of the

the supplier until

shellstock and will

evidence is obtained

maintain it at 50°F or

that shipping practices

less. 4) Shellfish

have changed.

shipped iced, or in a

conveyance at or

below 45°F ambient

air temperature.

Signature of Company Official:

Date:

Page # 1

VER 2/10

HACCP Plan Form - Shellstock Shipper

VA______SS

Firm Name:

Product Type:

Oysters, clams and mussels

Firm Address:

Process Method:

Washing, grading and packing of shellstock;

receiving and storing of shucked and in-shell shellfish

(1)

(2)

Monitoring

(8)

(9)

(10)

(3)

Critical

Significant

Corrective action

Verification

Records

Control

Critical Limits

Hazards

Point

for each

(4)

(5)

(6)

(7)

(CCP)

Preventive

Frequency

Who

Measure

What

How

Shellstock

Growth of

Once under

Time out of

Record duration

For every lot

Plant personnel

If the shellstock are out

Minimum weekly

Shellstock

pathogenic

temperature

of time

or pallet.

as assigned.

of temperature control

review of shellstock

temperature control,

temperature control

Points of

bacteria

control.

shellstock

transfer/loading

shellstock not

outside of

for more than 2 hours

transfer records

record

then check internal

and corrective

dock

permitted to remain

temperature

temperature.

action records by a

outside of

control.

HACCP trained

Thermometer

refrigeration for more

If the shellstock

individual.

calibration record

than 2 hours at

temperature is >50°F,

loading dock.

the product will be iced

Monthly calibration

Corrective action

or chilled as rapidly as

of thermometer

record

practicable to bring the

against NIST

internal temperature to

certified

50°F.

thermometer or

agitated ice slurry;

or

NIST certified

thermometer with

valid certificate.

Signature of Company Official:

Date:

Page # 2

HACCP Plan Form - Shellstock Shipper

VA______SS

Firm Name:

Product Type:

Oysters, clams and mussels

Firm Address:

Process Method:

Washing, grading and packing of shellstock;

receiving and storing of shucked and in-shell shellfish

(1)

(2)

Monitoring

(8)

(9)

(10)

(3)

Critical

Significant

Corrective action

Verification

Records

Control

Critical Limits

Point

Hazards

for each

(4)

(5)

(6)

(7)

(CCP)

Preventive

Frequency

Who

Measure

What

How

Shellfish

Growth of

Shellfish must be:

a) Presence of

a) Visual check

Minimum of

Plant

Minimum weekly

Shellfish

pathogenic

ice; or

for presence of

2 times per

personnel

If ice is not present and the shucked

review of shellfish

storage

storage

bacteria

a) Iced; or

adequate ice; or

day

as assigned

shellfish temperature is between 45°F -

storage area records

temperature

b) Shellfish

50°F, the shellfish will be iced or chilled as

and corrective action

record

b) Stored in a

cooler

b) Record

rapidly as practicable to bring the internal

records by a HACCP

storage area or

temperature

shellfish cooler

temperature to 45°F.

trained individual.

Thermometer

conveyance

temperatures

calibration

maintained at 45°F

If the cooler temperature is >45°F and the

Monthly calibration

(7.2°C) or less

shellstock temperature is >50°F, the

of thermometer

record

shellstock will be iced or chilled as rapidly

against NIST

as practicable to bring the internal

certified

Corrective

temperature to 50°F.

thermometer or

action record

agitated ice slurry;

or

NIST certified

thermometer with

valid certificate.

Signature of Company Official:

Date:

Page # 3