Growth of Temperature What: Storage temperature 5°C chilled Identify the cause of issue and Delivery monitoring Transport pathogenic control rectify (eg call refrigeration form (Form 6) or How: Thermometer Minus 18°C frozen organisms and mechanic) invoice When: Each delivery histamine formation If product temperatures are >5°C Who: Manager or delegated ice or re-chill product immediately employee CCP table seafood processing – Cooked and uncooked crustacea Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS Receipt of Growth of Temperature What: Temperature of 5°C Crustacea 5–10°C Receipt temperature crustacea microorganisms during control crustacea (other than live refrigerate or ice monitoring form transport prior to crustacea) immediately (Form 4) delivery How: Thermometer
Transport Growth of pathogenic organisms and histamine formation Temperature control What: Storage temperature How: Thermometer When: Each delivery Who: Manager or delegated employee 5°C chilled Minus 18°C frozen Identify the cause of issue and rectify (eg call refrigeration mechanic) If product temperatures are >5°C ice or re-chill product immediately Delivery monitoring form (Form 6) or invoice CCP table – seafood processing Cooked and uncooked crustacea Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS Receipt of crustacea Growth of microorganisms during transport prior to delivery Temperature control What: Temperature of crustacea (other than live crustacea) How: Thermometer 5°C Crustacea 5–10°C refrigerate or ice immediately Receipt temperature monitoring form (Form 4)
seafood_processors_fsp_WORD.docx