HACCP PLAN – Shucker Packer (1) Critical Control Point (CCP) (2) Significant Hazard(s) (3) Critical Limits for each Control Measure Monitoring (8) Corrective Action(s) (9) Records (10) Verification (4) (5) (6) (7) What How Frequency Who Receiving live shellstock Receiving shucked meats Pathogens Natural Toxins Chemical contaminants a. Harvested from Approved or Conditionally Approved areas in the open status. b. Properly tagged or labeled c. Received from licensed harvester within 18hrs (May1-Sep30) and 24hrs (Oct1-Apr30) d. Received from certified dealer with documentation as required in Chapter IX.04 and .05. This document must include a notice of all shellstock harvested under Chapter VIII @.02.A(3) that has not been cooled to an internal temp. of 50° F and contains a time/temp. recording device in shipments >4hrs a & b: Harvester/ Dealer tags and/or Harvester’s License c. Harvester/ Dealer tags and clock d. Presence of Shipping Time/ Temperature Document, and Certified Dealer listing on the ICSSL. Presence of a time/ temperature recording device. a & b: Visual check for Harvester/ Dealer tags and/or Harvester’s License c. Visual check for Harvester/ Dealer tags and time received d. Visual check for shipping document and check the ICSSL to verify Dealer Certification. Visual check for time/temp recording device when required. a & b: Each container c. Each container d. Each shipment. Owner/ Manager Owner/ Manager Owner/ Manager a & b: Reject shipment c. Reject shipment d. Reject shipment Receiving Log Corrective Action Log Thermometer Calibration Record Interstate Certified Shellfish Shippers List (ICSSL) Weekly: HACCP records review Monthly: Thermometer Calibration
(1) Critical Control Point (CCP) (2) Significant Hazard(s) (3) Critical Limits for each Control Measure Monitoring (8) Corrective Action(s) (9) Records (10) Verification (4) (5) (6) (7) What How Frequency Who Receiving live shellstock (continued) Receiving shucked meats (continued) Pathogens Natural Toxins Chemical contaminants e. Received from a certified dealer adequately iced, or in a conveyance <45 F, or shellstock internal temperature of <50 F f. Shucked meats received from a certified dealer in covered containers in a conveyance <45°F or covered with ice. e. Presence of adequate ice or a thermometer reading inside the conveyance showing <45°F, or thermometer reading of inside of shellfish showing <50 F f. Presence of ice covering shucked containers or a thermometer reading inside the conveyance of <45°F. e. Visual check for ice or visual reading of thermometer f. Visual check for ice or visual reading of thermometer e. Each shipment. f. Each shipment. Owner/ Manager Owner/ Manager e. Reject shipment f. Reject shipment Receiving Log Corrective Action Log Thermometer Calibration Record Interstate Certified Shellfish Shippers List (ICSSL) Weekly: HACCP records review Monthly: Thermometer Calibration Dry cooler Storage Pathogen growth Cooler temperature not to exceed 45 F Temperature of cooler Visual check of indicating thermometer 2 times daily when in operation Owner/ Manager Adjust cooler temperature. Call for repair if necessary. Hold and evaluate product IAW the procedures in 2011 NSSP MO Chapter X 01. (F.)(3.). Discard product if deemed unsafe. Cooler temperature log Corrective Action Log Thermometer Calibration Record Weekly: HACCP records review Monthly: Thermometer Calibration
(1) Critical Control Point (CCP) (2) Significant Hazard(s) (3) Critical Limits for each Control Measure Monitoring (8) Corrective Action(s) (9) Records (10) Verification (4) (5) (6) (7) What How Frequency Who Processing: Shucking and/or Packing Pathogens Shellstock directly from harvester must be shucked, packed, and chilled to 45°F or less within 3 hours of shucking Shellstock from cooler storage must be shucked, packed, and chilled to 45° F or less within 4 hours of removal from refrigeration. Shellstock that has been heat shocked must be shucked, packed, and cooled to 45F or less within two hours after the heat shock process Shucked product Time and Temperature Visual Each lot Owner/ Manager Destroy/discard product Processing Log Corrective Action Log Thermometer Calibration Record Weekly: HACCP records review Monthly: Thermometer Calibration Shucked meat storage Pathogens a. Cooler temperature not to exceed 45 F b. Frozen meats must remain frozen a. Temperature of cooler b. Containers of frozen meats a. Visual check of indicating thermometer b. Visual check of frozen containers a. 2 times daily when in operation b. Once daily Owner/ Manager Owner/ Manager a. Check meat temperature, discard product if over 45°F. If under 45° F then keep product adequately iced. b. If thawed but <45°F, then relabel product as “Previously Frozen” Cooler temperature log Corrective Action Log Thermometer Calibration Record Weekly: HACCP records review Monthly: Thermometer Calibration
(1) Critical Control Point (CCP) (2) Significant Hazard(s) (3) Critical Limits for each Control Measure Monitoring (8) Corrective Action(s) (9) Records (10) Verification (4) (5) (6) (7) What How Frequency Who Shipping Pathogens a. All shipments of shellstock must have documentation stating the time of shipment and that all shipping conveyances comply with Chapter IX.04. This document must include a notice of all shellstock harvested under Chapter VIII @.02.A(3) that has not been cooled to an internal temp. of 50° F and b. Shipments of shellstock that has not been cooled to an internal temp. of 50° F, and are >4 hrs. must contain a time/temp. recording device. a. Presence of Shipping Time/ Temperature Document. b. Presence of a time/ temperature recording device. a. Visual check for shipping document b. Visual check for time/ temperature recording device when required. a. Each shipment. b. Each shipment. Owner/ Manager Owner/ Manager a. Do not load the conveyance without a Shipping Time/ Temperature Document. b. Do not load the conveyance without a time/temperature recording device when required. a. Shipping Time/ Temperature Document. b. Presence of time/ temperature recording device dealer shipping record. Review and signature of records within one week of preparation: Dealer shipping records Monthly: Thermometer Calibration Upon receipt of each lot: Check the accuracy of the device against a calibrated thermometer. Firm Name: Product Description: Clams, mussels and oysters, in the shell or shucked. Firm Address: Method of Storage and Distribution: Refrigeration/Freezer and distribution in refrigerated truck.