Kenneth S. Hilderbrand Jr., Seafood Processing Specialist, Oregon Sea Grant Extension Program
1. Introduction
2. Product Description 3. Flow Diagram/Process Description 4. Hazard Analysis Worksheet |
5. HACCP
Plan Form
6. Production Log 7. Refrigeration Temp. Log 8. Shipping Log |
Oyster processors also should be aware that FDA's HACCP regulation (Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule, December 18, 1995) requires that they monitor and keep records on their sanitation procedures. This is best done by writing and implementing an SSOP (Sanitation Standard operating Procedure). Examples of this can be found on University of California's Seafood NIC Web site .
To purchase a copy of the Training Curriculum ($20), write or call: North Carolina Sea Grant, Box 8605, N.C. State University, Raleigh, NC 27695-8605, Tel. 919-515-2454. Prepayment is required.
To get a free copy of FDA's Hazard and Controls Guide, contact: U.S. Food and Drug Administration, office of Seafood, 200 C St. S.W., Washington, D.C. 20204. Tel. 202-418-3133; fax 202-418-3196.
To receive a free copy of the FDA/ISSC Shellfish Sanitation Manual of operations, contact: U.S. Food and Drug Administration, Shellfish Program Implementation Branch, 200 'C' Street S.W. (HFS-628), Washington, D.C. 20204
Raw material: | In-shell oysters (Crassostrea gigas) and Manila (Protothaca staminea) & Pacific little neck clams (Tapes semidecussata) |
Harvest area: | Pacific coast conditionally approved estuaries not confirmed as original sources of V. vulnificus and not using NSSP appendix F matrix and operating under SSCA management plan. |
Finished products: | Fresh shucked and in-shell oysters and in-shell clams |
Packaging: | Air (sealed plastic containers and mesh bags) |
Storage and distribution (finished product): | Refrigerated |
Intended use: | Consumed raw or cooked |
Intended consumers: | General public |
Growing Water Quality Certification | Shellfish growing waters are conditionally approved by the state SSCA by means of a Bay Management Plan. (see note #1) | ||||
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Harvest Oyster Hanging String Culture On-Site | |
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Dredge Harvest Oyster Bottom Culture On-Site | |
Receive Oyster Shellstock From
Other Growers
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Receive Clams From Other Growers
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Shellfish from other growers are from open certified water only. | |
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In-Bay
Wet Storage Dredged Oysters | |
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Only when growing waters are open and on same day as harvest or prior to 20 hrs summer and 36 hrs winter (NSSP standard). | |
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Spray Rinse and Wash Oysters
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With bay water to remove mud and sand using bay water from open area. | |
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Sort Oysters
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By size and configuration (clusters, singles, etc.) | |
Power Spray and tub wash cluster Oysters
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Bag & Tag Presold Single Oysters
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Bag Single Oysters
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Tagging presold oysters according to NSSP standards. Bagged but untagged oysters inventoried by lot in wet storage. | |
Inventory Controlled On-Shore Wet Storage
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Inventory Controlled On-Shore Wet Storage
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Inventory Controlled On-Shore
Wet Storage
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Inventory Controlled On-Shore Wet Storage
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Wet storage is operated under an SSCA approved protocol . Wet storage harvest is discontinued during area closures. Shellstock may be processed or moved to dry store (NSSP standard) prior to closure only. | |
Optional Dry Storage
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Optional Dry Storage
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Optional Dry Storage
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Optional Dry Storage
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Optional dry storage room used only in anticipation of area closure of conditionally approve area (and therefore wet storage) according to NSSP standards | |
Shuck Cluster Oysters and Size Grade
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Tag Single Oysters
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Retag Manila Clams
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Tagging bagged oysters and clams out of inventory controlled wet (or optional dry) storage according to NSSP standards | |
Clean Shucked Oysters
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Cleaning shucked oysters according to NSSP standards |
Pack & Label Shucked Oyster Containers
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Packing and labeling containers according to NSSP standards |
Dry Store Shucked Oyster Containers | |
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Dry storage of shucked oysters in refrigerated cabinet according to NSSP standards (45°F or less) |
Ship Whole-sale Clams and Oysters | On-Site retail sales | Shipping under refrigeration according to NSSP Standards (45°F) |
Note #1: Area growing water closures due to run off from agricultural lands are based on rainfall in specific watersheds so some areas may be open while others are closed. Other closures due to municipal sewerage treatment plants or other overflow/spills may be site specific. No harvesting or production from wet storage occurs during closed periods.
Firm Name: Shooter's Oyster Farm
Firm Address: 1234 Your Street, Anybay, OR 97365 |
Product Description: Fresh shucked and in-shell
oysters (Crassostrea gigas) and inshell Manila (Tapes semidecussata)
& Pacific little neck (Protothaca staminea) clams
Method of Storage and Distribution: Wet & Dry Refrigerated Intended Use and Consumer: Cooked or raw consumption by the general public |
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(1)
Ingredient/ processing step |
(2)
Identify potential hazards introduced or controlled or enhanced at this step (1) |
(3)
Are any potential food-safety hazards significant? (Yes/No) |
(4)
Justify your decision for column 3. |
(5)
What preventive measures can be applied to prevent the significant hazards? |
(6)
Is this step a critical control point? (Yes/No) |
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Growing Water Quality Certification | BIOLOGICAL
pathogen or natural toxin contamination |
yes |
point and non-point source pollution in growing water |
no harvest during area closures |
yes |
CHEMICAL
chemical spills |
yes |
point and non-point source pollution in growing water |
no harvest during area closures |
||
PHYSICAL
none |
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Harvest Oyster Hanging String culture On-Site | BIOLOGICAL
pathogen or natural toxin contamination |
no |
no harvest during area closures -- controlled in previous step |
no |
|
CHEMICAL
chemical spills |
no |
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PHYSICAL
none |
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Dredge Harvest Oyster Bottom Culture On-Site | BIOLOGICAL
pathogen or natural toxin contamination |
no |
no harvest during area closures -- controlled in previous step |
no |
|
CHEMICAL
chemical spills |
no |
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PHYSICAL
none |
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In-Bay Wet Storage Dredged Oysters | BIOLOGICAL
pathogen or natural toxin contamination |
no |
no harvest during area closures -- controlled in previous step |
no |
|
CHEMICAL
chemical spills |
no |
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PHYSICAL
none |
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Receive Oyster Shellstock From Other Growers | BIOLOGICAL
pathogen or natural toxin contamination |
yes |
point and non-point source pollution in harvest water |
reject product without proper tags |
yes |
CHEMICAL
chemical spills |
yes |
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PHYSICAL
none |
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Receive Clams From Other Growers | BIOLOGICAL
pathogen or natural toxin contamination |
yes |
point and non-point source pollution in harvest water |
reject product without proper tags |
yes |
CHEMICAL
chemical spills |
yes |
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PHYSICAL
none |
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Spray Rinse and wash Oysters | BIOLOGICAL
pathogen or natural toxin contamination |
no |
no harvest during area closures -- controlled in previous step |
|
no |
CHEMICAL
chemical spills |
no |
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PHYSICAL
none |
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Sort Oysters | BIOLOGICAL
none |
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no |
CHEMICAL
none |
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PHYSICAL
none |
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Power Spray and tub wash cluster Oysters | BIOLOGICAL
pathogen or natural toxin contamination |
no |
no harvest during area closures - controlled in previous step |
|
no |
CHEMICAL
chemical spills |
no |
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PHYSICAL
none |
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Bag & Tag Presold Single Oysters | BIOLOGICAL
shipment of contaminated product |
yes |
proper identification of product |
follow NSSP regulations on tagging |
yes |
CHEMICAL
shipment of contaminated product |
yes |
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PHYSICAL
none |
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Bag Single Oysters | BIOLOGICAL
none |
no |
product goes into controlled inventory for tagging later |
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no |
CHEMICAL
none |
no |
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PHYSICAL
none |
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Inventory Controlled SSCA approved On-Shore Wet Storage | BIOLOGICAL
pathogen, pest, or natural toxin contamination |
no |
SSCA approved wet storage discontinued prior to area closures and product processed or moved to dry storage |
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no |
CHEMICAL
chemical spills |
no |
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PHYSICAL
none |
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Optional Dry Storage of Oyster and Clam shell stock | BIOLOGICAL
Pathogen growth |
yes |
temperatures too warm |
control temperatures to NSSP standards |
yes |
CHEMICAL
none |
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PHYSICAL
none |
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Shuck Cluster Oysters and Size grade | BIOLOGICAL
Pathogen growth |
no |
short time, cool temperature - cross contamination controlled by SSOP |
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no |
CHEMICAL
none |
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PHYSICAL
none |
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Clean Shucked Oysters | BIOLOGICAL
Pathogen growth |
no |
short time, cool temperature - cross contamination controlled by SSOP |
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no |
CHEMICAL
none |
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PHYSICAL
none |
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Pack & Label Shucked Oyster Containers | BIOLOGICAL
shipment of contaminated product |
yes |
proper identification of product |
follow NSSP regulations on tagging |
yes |
CHEMICAL
shipment of contaminated product |
yes |
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PHYSICAL
shell inclusion |
no |
controlled by previous cleaning step |
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Dry Store Shucked Oyster Containers | BIOLOGICAL
Pathogen growth during storage |
yes |
improper storage temperature |
follow NSSP standards |
yes |
CHEMICAL
none |
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PHYSICAL
none |
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Tag Single Oysters | BIOLOGICAL
shipment of contaminated product |
yes |
proper identification of product |
follow NSSP regulations on tagging |
yes |
CHEMICAL
shipment of contaminated product |
yes |
||||
PHYSICAL
none |
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Retag Clams | BIOLOGICAL
shipment of contaminated product |
yes |
proper identification of product |
follow NSSP regulations on tagging |
yes |
CHEMICAL
shipment of contaminated product |
yes |
||||
PHYSICAL
none |
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Ship Oysters & Clams | BIOLOGICAL
Pathogen growth during shipping |
yes |
proper shipping temperature |
follow NSSP standards for shipping |
yes |
CHEMICAL
none |
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PHYSICAL
none |
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On-Site retail sales single Oysters | BIOLOGICAL
Pathogen growth and contamination at point of sale |
no |
not covered by FDA regulations. Use NSSP standards for retail sales and SSOP for cross contamination |
|
no |
CHEMICAL
none |
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PHYSICAL
none |
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Firm Name: Shooter's Oyster Farm
Firm Address: 1234 Your Street, Anybay, OR 97365 |
Product Description: Fresh shucked and in-shell
oysters (Crassostrea gigas) and in-shell Manila (Tapes semidecussata)
& Pacific little neck (Protothaca staminea) clams
Method of Storage and Distribution: Wet & Dry Refrigerated Intended Use and Consumer: Cooked or raw consumption by the general public |
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(1)
Critical Control Point (CCP) |
(2)
Significant Hazard(s) |
(3)
Critical Limits for each Preventive Measure |
Monitoring | (8)
Corrective Action(s) |
(9)
Records |
(10)
Verification (See Note#2) |
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(4)
What |
(5)
How |
(6)
Frequency |
(7)
Who |
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Growing Water Quality Certification | pathogen, natural toxin, or chemical contamination | harvest in open waters only | SSCA notification
(Note#1) |
telephone | 24 hrs/day | production mgr. | stop harvest | production log | Daily production log & annual SSCA mgmt plan review |
Receive Oyster Shellstock From Other Growers | pathogen, natural toxin, or chemical contamination | accept only properly tagged product | tags | visual inspection | each shipment | production mgr. | reject lot | production log | Daily review of production log |
Receive Hard Clams From Other Growers | pathogen, natural toxin, or chemical contamination | accept only properly tagged product | tags | visual inspection | each shipment | production mgr. | reject lot | production log | Daily review of production log |
Bag & Tag Presold Single Oysters | shipment of contaminated product | tag according to NSSP standards | each tag | visual inspection | each bag | line person | do not ship & retag | production log | Daily review of production log |
Optional Dry Storage in walk-in cooler | pathogen growth | 45°F or less - NSSP standards | temp of dry storage | indicating thermometer | daily | line person | adjust temp | temperature log | Daily review of production log |
Pack and Label Shucked Oyster Containers | shipment of contaminated product | label according to NSSP standards | each label | visual inspection | each label | line person | do not ship & relabel | production log | Daily review of production log |
Dry Store Shucked Oyster Containers in pass-thru cooler | shipment of contaminated product | 45°F or less - NSSP standards | temp of dry storage | visual inspection | daily | line person | adjust temp | temperature log | Daily review of production log |
Tag bags of Single Oysters | shipment of contaminated product | tag according to NSSP standards | each tag | visual inspection | each bag | line person | do not ship & retag | production log | Daily review of production log |
Retag Manila Clams | shipment of contaminated product | tag according to NSSP standards | each tag | visual inspection | each bag | line person | do not ship & retag | production log | Daily review of production log |
Ship Oysters & Clams | pathogen growth during shipping | 45°F or less - NSSP standard | each shipment | recording thermometer | each shipment | driver | Adjust temp | shipping log | Daily review of shipping log |
Signature of Company Official: | Date: |
Note #1: The SSCA (State Shellfish Control Agency) has an estuary-specific management plan for all harvest areas. The SSCA closes harvest areas for both predictable and non-predictable causes. All certified dealers are notified by telephone of any area closures (24 hrs/day notification) followed by written confirmation. The notification list for predictable closures includes appropriate state, federal, and local agencies and commercial shellfish dealers. The notification list for non-predictable closures adds appropriate news media.
Note #2: Verification includes validation of HACCP plan by review of flow diagram and hazard analysis after any process changes and at least annually.
Definitions: SSCA--State Shellfish , ISSC--Interstate Shellfish Sanitation Conference, NSSP--National Shellfish Sanitation Program, WS--wet storage, DS--Dry Storage.
Date | WS
Tank # |
WS
Date IN |
Harvest
Date Out |
Pull
Date |
Harvest Location
/Specie/tag # |
Quantity
crates/bags |
Temperature | Notes |
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Reviewer initial | Area Open? Y/N | |||||||
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Reviewer initial | Area Open? Y/N | |||||||
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Reviewer initial | Area Open? Y/N | |||||||
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Reviewer initial | Area Open? Y/N |
Date | Max Temp
Critical Limit (°F) |
Max Temp
Operating Limit (°F) |
Observed
temp (°F) |
Actual
temp (°F) |
Corrective Action | |
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DS walk-in |
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DS pass-through |
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delivery truck |
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Reviewer initial | ||||||
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DS walk-in |
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DS pass-through |
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delivery truck |
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Reviewer initial | ||||||
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DS walk-in |
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DS pass-through |
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delivery truck |
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Reviewer initial | ||||||
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DS walk-in |
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DS pass-through |
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delivery truck |
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Reviewer initial | ||||||
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DS walk-in |
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DS pass-through |
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delivery truck |
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Reviewer initial | ||||||
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DS walk-in |
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DS pass-through |
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delivery truck |
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Reviewer initial |
Product Description | Quantity | Destination | Delivery
Method |
Harvest
Date |
WS
Tank # |
Date
into WS |
Date
out WS |
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Manila clams | 1 bag | Newport Seafood | truck |
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Manila clams | 1 bag | Gracie's | truck |
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Shucked small | 6x1 gal | Gracies's | truck |
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Small shell | 1xb | Jeno's | pu |
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Reviewed by: | Date: | Comment: |
Return to SeafoodNIC Home Page
Return to Oregon Sea Grant Home Page
Publication No. ORESU-I-97-002
copyright Oregon Sea Grant
This publication is funded by Oregon Sea Grant through NOAA, Office of Sea Grant and Extramural programs, U.S. Department of Commerce under grant no. NA36RG0451, project no. A\SGE-3. Oregon Sea Grant is based at, and receives additional support from, Oregon State University, a Land Grant, Sea Grant, and Space Grant institution funded in part by the Oregon Legislature.
Sea Grant combines basic research, education, and technology transfer to serve the public. This national network of universities works with others in the private and public sectors to meet the changing environmental, economic, and social needs of people in the coastal, ocean, and Great Lakes regions of the U.S.