The HACCP Plan Oyster form represents a critical tool for ensuring the safety and quality of shellfish, specifically oysters, clams, and mussels, throughout their handling and processing. This comprehensive document guides shellstock shippers in Virginia through the meticulous process of monitoring, controlling, and verifying various critical and significant points to prevent health hazards. Key aspects covered in the form include the identification and control of potential contaminants such as pathogens, marine biotoxins, and toxic chemicals through strict receiving, storing, washing, grading, and packing processes. Essential preventive measures, along with specified critical limits and the actions required if these limits are exceeded, are detailed to ensure shellfish safety. Monitoring frequencies, verification procedures, and record-keeping practices are outlined for critical control points (CCPs), including the reception of shellfish from licensed harvesters, ensuring adequate icing or cooling during transport and storage, and the rapid correction of any deviations from set standards. The form requires signatures from company officials, emphasizing the accountability and commitment of the firm to uphold the highest standards of food safety in their shellfish operations.
| Question | Answer |
|---|---|
| Form Name | Haccp Plan Oyster Form |
| Form Length | 3 pages |
| Fillable? | No |
| Fillable fields | 0 |
| Avg. time to fill out | 45 sec |
| Other names | examples of a haccp plan, plan shellstock shipper, haccp plan for shellfish, haccp program plan |