HACCP PLAN Shellstock Shipper – Monitoring (1) (2) (3) (8) (9) (10) Critical Significant Critical Limits Corrective Records Verification (4) (5) (6) (7) Control Hazard(s) for each Control Action(s) Point (CCP) Measure What How Frequency Who a & b: a & b: a & b: Owner/ a & b: Weekly: Receiving live Pathogens a. Harvested from Approved or Harvester/ Visual Each Manager Reject shipment Receiving Log HACCP shellstock Natural Conditionally Approved areas Dealer tags check for container records review Toxins in the open status. Receiving and/or Harvester/ Chemical shucked meats Dealer tags Corrective contaminants b. Properly tagged or labeled Harvester’s License and/or Action Log Monthly: Harvester’s License Thermometer Thermometer Calibration c. Harvester/ c. Visual c. Each Owner/ c. Reject shipment Calibration c. Received from licensed Dealer tags check for container Manager Record harvester within 18hrs and clock Harvester/ (May1-Sep30) and 24hrs Dealer tags Interstate (Oct1-Apr30) and time Certified received Shellfish Shippers d. Presence of d. Visual d. Each Owner/ d. Reject shipment List (ICSSL) d. Received from certified Shipping check for shipment. Manager dealer with documentation as Time/ shipping required in Chapter IX.04 and Temperature document .05. This document must Document, and and check include a notice of all Certified the ICSSL to shellstock harvested under Dealer listing verify Dealer Chapter VIII @.02.A(3) that on the ICSSL. Certification. has not been cooled to an Presence of a Visual check internal temp. of 50° F and time/ for contains a time/temp. temperature time/temp recording device in shipments recording recording >4hrs. device. device when required.
HACCP PLAN – Shellstock Shipper (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
haccpplan-ss2016.docx