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 Shucked Visual Each lot Owner/ Destroy/discard Processing Weekly: Processing: Pathogens Shellstock directly product Manager product Log HACCP from harvester must Time and records review Shucking and/or be shucked, packed, Temperature Corrective Packing and chilled to 45°F or Action Log less within 3 hours of shucking Thermometer Monthly: Shellstock from cooler Calibration Thermometer storage must be Record Calibration shucked, packed, and chilled to 45° F or less within 4 hours of removal from refrigeration. Shellstock that has been heat shocked must be shucked, packed, and cooled to 45F or less within two hours after the heat shock process Shucked meat Pathogens a. Temperature a. Visual a. 2 times Owner/ a. Check meat Cooler Weekly: a. Cooler temperature storage of cooler check of daily when in Manager temperature, temperature HACCP not to exceed 45 F indicating operation discard product if log records review thermometer over 45°F. If under 45° F then Corrective keep product Action Log b. Once daily b. Containers of b. Visual Owner/ adequately iced. Monthly: b. Frozen meats must frozen meats check of Manager Thermometer remain frozen Thermometer frozen b. If thawed but Calibration Calibration containers <45°F, then Record relabel product as “Previously Frozen”
(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 Processing: Shucking and/or Packing Pathogens Shellstock directly from harvester must be shucked, packed, and chilled to 45°F or less within 3 hours of shucking Shellstock from cooler storage must be shucked, packed, and chilled to 45° F or less within 4 hours of removal from refrigeration. Shellstock that has been heat shocked must be shucked, packed, and cooled to 45F or less within two hours after the heat shock process Shucked product Time and Temperature Visual Each lot Owner/ Manager Destroy/discard product Processing Log Corrective Action Log Thermometer Calibration Record Weekly: HACCP records review Monthly: Thermometer Calibration Shucked meat storage Pathogens a. Cooler temperature not to exceed 45 F b. Frozen meats must remain frozen a. Temperature of cooler b. Containers of frozen meats a. Visual check of indicating thermometer b. Visual check of frozen containers a. 2 times daily when in operation b. Once daily Owner/ Manager Owner/ Manager a. Check meat temperature, discard product if over 45°F. If under 45° F then keep product adequately iced. b. If thawed but <45°F, then relabel product as “Previously Frozen” Cooler temperature log Corrective Action Log Thermometer Calibration Record Weekly: HACCP records review Monthly: Thermometer Calibration
haccpplan-sp2016.docx