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 e. Presence of e. Visual e. Each Owner/ e. Reject shipment Receiving Log Weekly: Receiving live Pathogens e. Received from a certified adequate ice or check for ice shipment. Manager HACCP shellstock Natural dealer adequately iced, or in a thermometer or visual records review (continued) Toxins a conveyance <45 F, or reading inside reading of Corrective Chemical shellstock internal Receiving the conveyance thermometer Action Log contaminants temperature of <50 F shucked meats showing <45°F, (continued) or thermometer Monthly: reading of Thermometer Thermometer inside of Calibration Calibration shellfish Record showing <50 F Interstate Certified f. Presence of f. Visual f. Each Owner/ f. Reject shipment Shellfish f. Shucked meats received ice covering check for ice shipment. Manager Shippers from a certified dealer in shucked or visual List (ICSSL) covered containers in a containers or a reading of conveyance <45°F or thermometer thermometer covered with ice. reading inside the conveyance of <45°F. Adjust cooler Cooler Weekly: Dry cooler Pathogen Temperature Visual 2 times Owner/ temperature. temperature HACCP Cooler temperature not to Storage growth of cooler check of daily when Manager Call for repair if log records review exceed 45 F indicating in operation necessary. thermometer Hold and evaluate Corrective product IAW the Action Log procedures in 2011 Monthly: NSSP MO Chapter Thermometer Thermometer X 01. (F.)(3.). Calibration Calibration Discard product if Record deemed unsafe.
(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 (continued) Receiving shucked meats (continued) Pathogens Natural Toxins Chemical contaminants e. Received from a certified dealer adequately iced, or in a conveyance <45 F, or shellstock internal temperature of <50 F f. Shucked meats received from a certified dealer in covered containers in a conveyance <45°F or covered with ice. e. Presence of adequate ice or a thermometer reading inside the conveyance showing <45°F, or thermometer reading of inside of shellfish showing <50 F f. Presence of ice covering shucked containers or a thermometer reading inside the conveyance of <45°F. e. Visual check for ice or visual reading of thermometer f. Visual check for ice or visual reading of thermometer e. Each shipment. f. Each shipment. Owner/ Manager Owner/ Manager e. Reject shipment f. Reject shipment Receiving Log Corrective Action Log Thermometer Calibration Record Interstate Certified Shellfish Shippers List (ICSSL) Weekly: HACCP records review Monthly: Thermometer Calibration Dry cooler Storage Pathogen growth Cooler temperature not to exceed 45 F Temperature of cooler Visual check of indicating thermometer 2 times daily when in operation Owner/ Manager Adjust cooler temperature. Call for repair if necessary. Hold and evaluate product IAW the procedures in 2011 NSSP MO Chapter X 01. (F.)(3.). Discard product if deemed unsafe. Cooler temperature log Corrective Action Log Thermometer Calibration Record Weekly: HACCP records review Monthly: Thermometer Calibration
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