Step Hazard Control Monitoring Procedures Critical Limits Corrective Action RECORDS Measure Receipt of fin fish Growth of Temperature What: Visual check for sufficient Ice must be adequately Refer to receipt procedure Receipt temperature and cephalopods pathogenic control layered icing/Temperature layered through the fish monitoring form microorganisms (Form 4) How: Visually, thermometer When: Each consignment Top layer of ice to be at least 10mm Who: Manager or delegated employee OR Internal temperature 5°C ≤ Storage Growth of Temperature What: Storage temperature of 5°C chilled If product temperatures are >5°C Pre-operational pathogenic control product ice or re-chill product immediately checklist and Minus 18°C frozen organisms and temperature How: Thermometer Histamine monitoring form When: Daily formation (Form 3) Who: Manager or delegated employee Display Growth of Temperature What: Temperature of product on 5°C If product temperatures are >5°C Pre-operational pathogenic control display ice or re-chill product immediately checklist and microorganisms temperature How: Thermometer /Temperature Identify the cause of issue and monitoring form gauge rectify (Form 3) When: Daily Who: Manager or delegated employee
Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS Receipt of fin fish and cephalopods Growth of pathogenic microorganisms Temperature control What: Visual check for sufficient layered icing/Temperature How: Visually, thermometer When: Each consignment Who: Manager or delegated employee Ice must be adequately layered through the fish Top layer of ice to be at least 10mm OR Internal temperature ≤ 5°C Refer to receipt procedure Receipt temperature monitoring form (Form 4) Storage Growth of pathogenic organisms and Histamine formation Temperature control What: Storage temperature of product How: Thermometer When: Daily Who: Manager or delegated employee 5°C chilled Minus 18°C frozen If product temperatures are >5°C ice or re-chill product immediately Pre-operational checklist and temperature monitoring form (Form 3) Display Growth of pathogenic microorganisms Temperature control What: Temperature of product on display How: Thermometer /Temperature gauge When: Daily Who: Manager or delegated employee 5°C If product temperatures are >5°C ice or re-chill product immediately Identify the cause of issue and rectify Pre-operational checklist and temperature monitoring form (Form 3)
seafood_processors_fsp_WORD.docx