Hazard audit tables Process step Hazard(s) Control measure CCPs Critical limits Monitoring procedures Corrective actions Records Harvest Microbial contamination from environment Biotoxin contamination from environment Harvest only when area is open for harvest Member of estuary local shellfish program Member of beach biotoxin management plan PLUS Monthly testing Yes Yes Yes Area open. Advice via the Local Coordinator or NSW Program Manager Monthly test. Area open. Advice via the Local Coordinator or NSW Program Manager Area Open What: Area status &. How: Contact Local Coordinator or NSW Program Manager. When: Prior to harvest Who: (insert name above) Testing What: Test shellfish. How: Collect sample and send to lab. When: Once a calendar month Who: (insert name above) No harvest when area is closed. If area is closed during harvest or retrospectively closed, harvest will cease and shellfish returned to water Close area when positive test returned from lab. Recall affected product. Product Record Book – Harvest section (A) Lab report for test
Draw water Microbial contamination from environment Biotoxin contamination from environment CONTINOUS FLOW THROUGH SYSTEM Draw water from APPROVED area when area is in OPEN status OR RECIRCULATED SYSTEM WITH DISINFECTION Draw water from APPROVED OR CONDITIONALLY RESTRICTED area when area is in OPEN status OR RECIRCULATED SYSTEM WITH DISINFECTION Draw water from a non-classified area (eg. beach) Yes Yes Yes Area open. Advice via the Local Coordinator or NSW Program Manager Area open. Advice via the Local Coordinator or NSW Program Manager Water test result must be less than 70 cfu/g. What: Time and date water drawn How: Write in Product Record Book When: At time water drawn Who: (insert name above) What: Time and date water drawn How: Write in Product Record Book When: At time water drawn Who: (insert name above) What: Test report, plus time and date water drawn How: Write in Product Record Book When: At time water drawn Release water if area retrospectively closed Release water if area retrospectively closed Release water and test next batch of water collected. Product Record Book – Water storage section (B) Product Record Book – Water storage section
Who: (insert name above) (B) Lab test report Depuration process Ineffective depuration resulting in the presence of microorganisms in excessive numbers after depuration Comply with NSW Shellfish Industry Manual Yes Disinfection system on and operating Product must be depurated for 36 hours. Comply with NSW Shellfish Industry Manual What: Time of depuration How: Write temperature, salinity, and correct depuration time When: Start and end of process and otherwise as required Who: (insert name) Shellfish must be returned to water Product Record Book – Depuration section (B) Wet storage/ De-sand Microbial contamination by contaminated water Disinfection of water Correct de-sanding/wet storage process Yes Time storing, no mix of species or lots What: Time of de-sanding/wet storing How: Write de-sanding/wet storing time When: Start and end of process and otherwise as required Who: Discontinue de-sanding/ wet storing and return stock to water Product Record Book – Depuration section (B)