Scribd
Upload
38 views2 pages

Hazard Analysis Critical Control Point (HACCP), Plan Fish Microbial Safety, and Shelf Life of Smoked Blue Catfish (Ictalurus Furcatus)

The document provides a HACCP plan for smoked catfish, including critical control points for cooking, smoking/drying, and storage, significant hazards controlled at each point, critical limits, monitoring procedures, corrective actions, and record keeping.

Uploaded by

bose
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
38 views2 pages

Hazard Analysis Critical Control Point (HACCP), Plan Fish Microbial Safety, and Shelf Life of Smoked Blue Catfish (Ictalurus Furcatus)

The document provides a HACCP plan for smoked catfish, including critical control points for cooking, smoking/drying, and storage, significant hazards controlled at each point, critical limits, monitoring procedures, corrective actions, and record keeping.

Uploaded by

bose
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Table 6: HACCP plan

Product Description: Smoked air packed smoked catfish


Method of Distribution and Storage: Stored and transported at ambient temperature or under refrigeration
Intended Use and Consumer: Further cooking and eating by general public

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)
Critical Significant Critical Monitoring Corrective Records Verification
Control Hazard(s) Limits for What How Frequency Who Action(s)
Point each
(CCP) Preventive
Measure
Cooking Pathogen Achieve an Time/ Clock Every batch Smoke *Recook Cooking *Calibrate
growth in internal temperature and house *Destruct record equipments
final product temperature (cook data operator product
(target, C. of 200oF and temperature logger *Achieve *Review
botulinum hold for 5 and center equivalent records
type E) min. temperature of cook time
the fish) during
smoking and
drying steps
Smoking Surface Achieve oven Temperature Data Daily for Smoke- *Raise oven Smoking *Calibrate
and drying pathogen (S. temperature and in/out logger each batch house temperature and equipment
aureus) 300 0F each process times operator *Hold and drying *review
day evaluate records records
product
(Table 6 continued)

81
Table 6: HACCP plan (cont.)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)
Critical Significant Critical Monitoring Corrective Records Verification
Control Hazard(s) Limits for What How Frequency Who Action(s)
Point each
(CCP) Preventive
Measure
Storage Pathogen 0.85 aw or aw aw meter Largest fish Operator *Refrigerated aw log *Calibrate
growth less measurement portion per at 38 0F or equipment
(surface batch less *Review
phenomena) records
*Redry
product

OR: Pathogen 0.85 aw or Temperature Thermometer Read Operator Hold and Refrigerator Calibrate
growth more, (cold storage) thermometer evaluate storage thermometer
Storage (surface refrigerated at least /adjust cold record *Review
phenomena) at 380F twice a day room *Review
temperature records

Signature of Company Official: ___________________________________________ Date: ________

82

You might also like