Display Growth of pathogenic Temperature What: Temperature of product 5°C If product temperatures are Pre-operational microorganisms control on display >5°C, ice or product checklist and immediately temperature How: Thermometer/ monitoring form Temperature Identify the cause of the (Form 3) issue and rectify When: Daily Who: Manager or delegated employee Transport Growth of pathogenic Storage and What: Storage and transport 5°C If product temperatures are Delivery monitoring (cooked product microorganisms transport temperature >5°C, ice or re-chill product form (Form 6) or only) temperature immediately invoice How: Thermometer/ temperature Identify the cause of the issue and rectify When: Each delivery Who: Manager or delegated employee CCP table seafood processing – Oyster processing Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS
Display Growth of pathogenic microorganisms Temperature control What: Temperature of product on display How: Thermometer/ Temperature When: Daily Who: Manager or delegated employee 5°C If product temperatures are >5°C, ice or product immediately Identify the cause of the issue and rectify Pre-operational checklist and temperature monitoring form (Form 3) Transport (cooked product only) Growth of pathogenic microorganisms Storage and transport temperature What: Storage and transport temperature How: Thermometer/ temperature When: Each delivery Who: Manager or delegated employee 5°C If product temperatures are >5°C, ice or re-chill product immediately Identify the cause of the issue and rectify Delivery monitoring form (Form 6) or invoice CCP table – seafood processing Oyster processing Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action RECORDS
seafood_processors_fsp_WORD.docx