Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS Receipt of fin fish and cephalopods Growth of pathogenic microorganisms Temperature control What: Visual check for sufficient layered icing/Temperature How: Visually, thermometer When: Each consignment Who: Manager or delegated employee Ice must be adequately layered through the fish Top layer of ice to be at least 10mm OR Internal temperature ≤ 5°C Refer to receipt procedure Receipt temperature monitoring form (Form 4) Storage Growth of pathogenic organisms and Histamine formation Temperature control What: Storage temperature of product How: Thermometer When: Daily Who: Manager or delegated employee 5°C chilled Minus 18°C frozen If product temperatures are >5°C ice or re-chill product immediately Pre-operational checklist and temperature monitoring form (Form 3) Display Growth of pathogenic microorganisms Temperature control What: Temperature of product on display How: Thermometer /Temperature gauge When: Daily Who: Manager or delegated employee 5°C If product temperatures are >5°C ice or re-chill product immediately Identify the cause of issue and rectify Pre-operational checklist and temperature monitoring form (Form 3)
Transport Growth of pathogenic organisms and histamine formation Temperature control What: Storage temperature How: Thermometer When: Each delivery Who: Manager or delegated employee 5°C chilled Minus 18°C frozen Identify the cause of issue and rectify (eg call refrigeration mechanic) If product temperatures are >5°C ice or re-chill product immediately Delivery monitoring form (Form 6) or invoice CCP table – seafood processing Cooked and uncooked crustacea Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS Receipt of crustacea Growth of microorganisms during transport prior to delivery Temperature control What: Temperature of crustacea (other than live crustacea) How: Thermometer 5°C Crustacea 5–10°C refrigerate or ice immediately Receipt temperature monitoring form (Form 4)
When: Each consignment Who: Manager or delegated employee Reject if over 10°C Storage Growth of pathogenic organisms Temperature control What: Storage temperature of product/storage room How: Thermometer When: Daily Who: Manager or delegated employee 5°C chilled Minus 18°C frozen If product temperatures are >5°C, ice or re-chill product immediately Identify the cause of the issue and rectify Pre-operational checklist and temperature monitoring form (Form 3) Cooking Survival of microorganisms Cook time What: Time in cooker How: Clock/Timer When: Each cook Who: Manager or delegated employee Cook time as set during validation _____ min for __________ (eg prawns) _____ min for _____________ (eg lobsters) min for _____________ (eg crabs) Refer to Cooking verification (Form 2) Continue cook Cooking monitoring form (Form 7)
Display Growth of pathogenic microorganisms Temperature control What: Temperature of product on display How: Thermometer/ Temperature When: Daily Who: Manager or delegated employee 5°C If product temperatures are >5°C, ice or product immediately Identify the cause of the issue and rectify Pre-operational checklist and temperature monitoring form (Form 3) Transport (cooked product only) Growth of pathogenic microorganisms Storage and transport temperature What: Storage and transport temperature How: Thermometer/ temperature When: Each delivery Who: Manager or delegated employee 5°C If product temperatures are >5°C, ice or re-chill product immediately Identify the cause of the issue and rectify Delivery monitoring form (Form 6) or invoice CCP table – seafood processing Oyster processing Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS
Store unopened Growth of microorganisms Temperature control What: Storage temperature How: Cool room data logger/Thermometer When: Daily Who: Manager or delegated employee Sydney rock oyster: Store <21°C unless depurated / harvested in previous 72 hrs or processed within 12 hrs of receipt Pacific oysters: <10°C unless depurated / harvested in previous 24 hrs or processed within 12 hrs of receipt For Sydney rock oysters between 21°C and 25°C, cool product immediately For Pacific oysters, between 10°C and 15°C, cool product immediately Discard oysters at higher temperatures Fix problem to ensure correct temperature is maintained Pre-operational checklist and temperature monitoring form (Form 3) Refrigerated storage of opened oysters and mornay sauce Growth of pathogenic microorganisms Temperature control What: Cool room temperature How: Data logger/Thermometer temperature gauge When: Once daily Who: Manager or delegated employee Cool room temperature <5°C If product temperatures are >5°C, ice or re-chill product immediately Identify the of issue and rectify Pre-operational checklist and temperature monitoring form (Form 3) Display Growth of pathogenic microorganisms Temperature control What: Temperature of product on display How: Thermometer/ Temperature gauge When: Who: Manager or delegated employee 5°C If product temperatures are >5ºC, ice or re-chill product immediately Identify the cause of issue and rectify Pre-operational checklist and temperature monitoring form (Form 3)
Loading of oysters into food transport vehicle Growth of pathogenic microorganisms Temperature control What: Temperature of product prior to dispatch How: Data logger/ Thermometer/Temperature gauge When: Each delivery Who: Manager or delegated employee Vehicle/product temperature <5°C Return product to cool room Do not transport vehicle/product is <5°C Oyster processing and despatch monitoring form (Form 5) Transport and delivery to customer Growth of pathogenic microorganisms Temperature control What: Temperature of the vehicle/product on delivery How: Data logger/ Thermometer/Temperature gauge When: Each delivery Who: Manager or delegated employee Product temperature <5°C >5°C, add ice or refrigerate immediately Delivery monitoring form (Form 6) or invoice
Form 5: Oyster processing and despatch monitoring Complete for all opened and dispatched oysters Date opened Product record number of unopened oysters Product description Batch number Distributed to Temperature at despatch eg 3/1/03 PR001001 Oysters in half 1234 Shellfish Sellers Pty Ltd 4°C
Form 6: Delivery monitoring Vehicle registration:______________________ Date:_____________________ Customer Products Temperature on delivery eg. Jack Johnson Fish fillets Cooked lobsters Frozen prawns 4°C 3°C -19°C eg. Jane Smith Opened oysters in shell Jar oysters 4°C 3°C