HAZARD CONTROLS CRITICAL CRITICAL MONITORING CORRECTIVE VERIFICATION RECORDS POINT LIMIT ACTIONS Receiving: raw Parasite destruction By receiving Reject shipment Visual inspection Receiving log salmon record from manager for each supplier delivery Storage: raw At or less than 0 By quality manager Use immediately or Visual inspection Freezer log salmon degrees Fahrenheit each day discard, depending on ingredient temperature. Storage: Cut open reduced By quality manager Cut open package Visual inspection Thawing log thawing salmon oxygen package each time package within 24 hours of is thawed removal from frozen state or discard Storage: At or less than 38 By quality manager Use immediately or Visual inspection Refrigerator log thawing salmon degrees Fahrenheit each day discard, depending on ingredient temperature and elapsed time. Processing: pH 4.1 within 30 By quality manager Discard or add Visual inspection Acidified rice log acidified rice minutes of for each batch vinegar to lower pH removing from Recipe validation cooking unit test results Processing: Within 60 minutes By quality manager Discard ingredients Visual inspection Assembly log cut avocado of removing salmon for each batch or product raw salmon from refrigerator product assembly and cutting avocado Labeling: Failure to disclose By quality manager Re-label package or Visual inspection Copy of label on all major allergens for each batch recall file Documentation of incidents Processing: At or less than 38 By quality manager Discard or divert to Visual inspection Refrigerator log cooling product degrees Fahrenheit for each batch non-human within 3 hours for consumption use Documented mixing ingredients validation of standard cooling procedure Storage: At or less than 38 By quality manager Discard or divert to Visual inspection Refrigerator log degrees Fahrenheit for each batch non-human consumption use Shipping: At or less than 38 By shipping Discard or divert to Visual inspection Shipping log or degrees Fahrenheit manager for each non-human data-logging shipment consumption use temperature probe
HAZARD CONTROLS CRITICAL POINT CRITICAL LIMIT MONITORING CORRECTIVE ACTIONS VERIFICATION RECORDS Receiving: raw salmon Parasite destruction record from supplier By receiving manager for each delivery Reject shipment Visual inspection Receiving log Storage: raw salmon At or less than 0 degrees Fahrenheit By quality manager each day Use immediately or discard, depending on ingredient temperature. Visual inspection Freezer log Storage: thawing salmon Cut open reduced oxygen package By quality manager each time package is thawed Cut open package within 24 hours of removal from frozen state or discard Visual inspection Thawing log Storage: thawing salmon At or less than 38 degrees Fahrenheit By quality manager each day Use immediately or discard, depending on ingredient temperature and elapsed time. Visual inspection Refrigerator log Processing: acidified rice pH 4.1 within 30 minutes of removing from cooking unit By quality manager for each batch Discard or add vinegar to lower pH Visual inspection Acidified rice log Recipe validation test results Processing: cut avocado raw salmon product assembly Within 60 minutes of removing salmon from refrigerator and cutting avocado By quality manager for each batch Discard ingredients or product Visual inspection Assembly log Labeling: Failure to disclose all major allergens By quality manager for each batch Re-label package or recall Visual inspection Copy of label on file Documentation of incidents Processing: cooling product At or less than 38 degrees Fahrenheit within 3 hours for mixing ingredients By quality manager for each batch Discard or divert to non-human consumption use Visual inspection Refrigerator log Documented validation of standard cooling procedure Storage: At or less than 38 degrees Fahrenheit By quality manager for each batch Discard or divert to non-human consumption use Visual inspection Refrigerator log Shipping: At or less than 38 degrees Fahrenheit By shipping manager for each shipment Discard or divert to non-human consumption use Visual inspection Shipping log or data-logging temperature probe
Fish%20HACCP%20MODEL.docx