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Figure 9: HACCP Plan Table - Cooked Shrimp Operation
| CRITICAL CONTROL POINT (CCP) | SIGNI- FICANT HAZARD | CONTROL/ PREVENTA- TIVE MEASURE |
CRITICAL LIMITS | MONITORING PROCEDURE | CORRECTIVE ACTION (CA) AND RECORDS | VERIFI- CATION | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| WHAT | HOW | FREQUENCY | WHO | RECORDS | ||||||
| CCP 1 8. Cooking |
Survival of Listeria | Heat Process 5D Listeria Reduction |
2 min @ 100 °C will provide internal product temp. of 80 °C for 1 second | Conveyor belt speed | Conveyor speed with stopwatch | After each break | QC staff | Conveyor belt monitoring record | 1. Isolate affected product and evaluate for
safety. 2. Record in non-conformity CA log book. 3. Sign and date the CA taken. 4. Determine the source of the problem and take measures to prevent reoccurrence. 5. Retrain employees if necessary. |
1. Have the QC manager verify the CA daily. 2. QC to review cook log. 3. QC manager to observe cooking process and compare data with that obtained by the cooker operator. 4. Verify the heat process. 5. Calibrate the temperature recorder. |
| Temperature of cooker | Recorder thermometer | Continuous | Automatic | Recorder chart | ||||||
| Recorder chart | Visual check | Hourly | QC staff | QC initial the recorder chart | ||||||
