Shrimp, Pacific

Generic HACCP Plan (No CCPs)

(Ken Hilderbrand, Oregon State University, [email protected]
Updated 2/28/97
  1. Product Description
  2. Flow Diagram
  3. Potential Hazards
  4. Hazard Analysis Worksheet
  5. HACCP Plan Form

1. Product Description

Aquatic Product Raw Material:  Pacific shrimp (Pandalus spp.) 
Raw material harvest Area:  Oregon 
Raw material received:  Directly from harvester 
Finished Product:  Cooked and peeled shrimp packaged fresh and frozen in hermetically sealed cans, IQF frozen in plastic bags, and frozen in vacuum bags 
Food additives, ingredients, processing aids:  Sodium tripolyphosphate, salt 
Shipping:  Shipped by commercial carriers 
Intended use:  Ready-to-eat without further cooking 
Intended consumers:  General population 

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2. Flow Diagram

Receive 
raw product 		     Raw shrimp received at dock 
|       
Raw material 
storage 		     Held at or below 40°F for 0-4 days 
|       
De-ice, wash      Washed with potable water 
|       
Phosphate dip      3.5% - 5.0% sodium tripolyphosphate 
|       
Cook      Cook in live steam 
|       
Peel, Cool      Mechanically peel in water at a temperature below 70°F 
|       
Wash/clean      Mechanically wash and clean 
|       
Salt spray      Food grade salt, potable water 
|       
Inspection      Inspect by hand 
|       
Size grade      Grade by size 
        |-->  ----> ___ 
| 		  
Weigh/ 
Package 		   |  Pack by hand; check weigh 
|    |   
Ice    |  Cool with ice 
        |-->  ___ 
| 		 |   
|  Freeze  Freeze  Freezer at or below 0°F 
|  |  |   
|  |  Weigh/ 
package 		 Package and check weigh 
|  |  |   
Finished 
product 
storage 		 Finished 
product 
storage 		 Finished 
product 
storage 		 Fresh product iced; frozen product in freezer at or below 0°F
|  |  |   
Ship  Ship  Ship  Ship Fresh product in ice; ship frozen product in refrigerated trucks
       
Fresh 
shrimp 
in cans 		 Frozen 
shrimp in 
vacuum 
cans/bags 		 Frozen 
IQF shrimp 
in bags 		  

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3. Potential Hazards

  1. Potential species-related hazards: (FDA's Draft Hazards and Controls Guide)
    1. Food and color additives
  2. Potential process-related hazards: (FDA's Draft Hazards and Controls Guide)
    1. Pathogen survival through cooking
    2. Cross-contamination
    3. Temperature abuse during processing of cooked products
    4. Temperature abuse during final cooling
    5. Temperature abuse during finished product storage
    6. Temperature abuse during distribution
    7. Meal inclusion
    8. Food and color additives
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4. Hazard Analysis Worksheet

(1) 
Ingredient/ Processing Step 		 (2) 
Potential Hazard Introduced or Controlled 		 (3) 
Is the Potential Hazard Significant (Reasonably Likely to Occur - Yes/No) 		 (4) 
Justification for Inclusion or Exclusion as a Significant Hazard (Consider the likelihood that the hazard would or would not be introduced, or intensified, or a hazard from a previous step can be controlled 		 (5) 
Preventive Measure(s) for the significant Hazard from Column 3 (Existing plus additional, if needed) 		 (6) 
Critical Control Point (Yes/No)
Receiving  BIOLOGICAL 
None 
No 
N/A 
N/A 
No 
CHEMICAL 
Food and color additives 
No 
No food or color additives (including sulfites) are used on the raw shrimp 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
Raw material storage  BIOLOGICAL 
None 
No 
N/A 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
De-ice, wash  BIOLOGICAL 
None 
No 
N/A 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
Feed tank  BIOLOGICAL 
None 
No 
N/A 
N/A 
No 
CHEMICAL 
Food and color additives 
No 
Sodium tripolyphosphate is not a food safety hazard 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
Cook  BIOLOGICAL 
Pathogen survival 
No 
Cook in live steam is more than adequate to control pathogens; the cook is continuously monitored because it is critical to proper peeling and yield; all product is inspected by hand and undercooked shrimp is not reasonably likely to be shipped 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
Peel, Cool  BIOLOGICAL 
Cross-contamination 
No 
Controlled by SSOPs 
N/A 
No 
BIOLOGICAL 
Pathogen growth 
No 
Shrimp is rapidly cooled by 20-30 gallons per minute of potable water at a temperature below 70°F; exposure to temperatures above 40°F is minimal in the 10 minutes between cooking and packing; temperature abuse is not reasonably likely to occur 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
Metal inclusion 
No 
All product is hand inspected and metal inclusion is not reasonably likely to occur 
N/A 
No
Wash, clean  BIOLOGICAL 
Cross-contamination 
No 
Controlled by SSOPs 
N/A 
No 
BIOLOGICAL 
Pathogen growth 
No 
exposure to temperatures above 40°F is minimal in the 10 minutes between cooking and packing; temperature abuse is not reasonably likely to occur 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
Metal inclusion 
No 
All product is hand inspected and metal inclusion is not reasonably likely to occur 
N/A 
No 
Salt spray  BIOLOGICAL 
Cross-contamination 
No 
Controlled by SSOPs 
N/A 
No 
BIOLOGICAL 
Pathogen growth 
No 
exposure to temperatures above 40°F is minimal in the 10 minutes between cooking and packing; temperature abuse is not reasonably likely to occur 
N/A 
No 
CHEMICAL 
Food and color additives 
No 
Salt is not a food safety hazard 
N/A 
No 
PHYSICAL 
Metal inclusion 
No 
Metal inclusion is not reasonably likely to occur 
N/A 
No 
Inspection  BIOLOGICAL 
Cross-contamination 
No 
Controlled by SSOPs 
N/A 
No 
BIOLOGICAL 
Pathogen growth 
No 
exposure to temperatures above 40°F is minimal in the 10 minutes between cooking and packing; temperature abuse is not reasonably likely to occur 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
Metal inclusion 
No 
Metal inclusion is not reasonably likely to occur 
N/A 
No 
Size grade  BIOLOGICAL 
Cross-contamination 
No 
Controlled by SSOPs 
N/A 
No 
BIOLOGICAL 
Pathogen growth 
No 
exposure to temperatures above 40°F is minimal in the 10 minutes between cooking and packing; temperature abuse is not reasonably likely to occur 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
Metal inclusion 
No 
Metal inclusion is not reasonably likely to occur 
N/A 
No 
Weigh/ package  BIOLOGICAL 
Cross-contamination 
No 
Controlled by SSOPs 
N/A 
No 
BIOLOGICAL 
Pathogen growth 
No 
exposure to temperatures above 40°F is minimal and temperature abuse is not reasonably likely to occur 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
Metal inclusion 
No 
Metal inclusion is not reasonably likely to occur 
N/A 
No 
Ice  BIOLOGICAL 
Cross-contamination 
No 
Containers are sealed 
N/A 
No 
BIOLOGICAL 
Pathogen growth 
No 
Product is iced after packaging to ensure rapid cooling 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
No 
N/A 
N/A 
No 
Freeze  BIOLOGICAL 
Cross-contamination 
No 
Cross-contamination is unlikely during freezing
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
Finished product storage  BIOLOGICAL 
Pathogen growth 
No 
Products are frozen or packed in ice; temperature abuse is not reasonably likeley to occur 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
Ship  BIOLOGICAL 
Pathogen growth 
No 
Products are frozen or packed in ice; temperature abuse is not reasonably likeley to occur 
N/A 
No 
CHEMICAL 
None 
No 
N/A 
N/A 
No 
PHYSICAL 
None 
No 
N/A 
N/A 
No 
Reviewed by: 
Date: 

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5. HACCP Plan Form1

(1) 
Critical Control Point (CCP) 		 (2) 
Hazard 		 (3) 
Critical Limits 
of the 
Preventive Measures 		 Monitoring  (8) 
Corrective Actions 		 (9) 
Records 		 (10) 
Verification 
(4) 
What 		 (5) 
How 		 (6) 
Frequency 		 (7) 
Who 
  Monthly microbial analysis during production and annual validation of the hazard analysis prior to the beginning of each season 
Reviewed by: 
Date: 
1There are no identified potential food safety hazards that are reasonably likely to occur
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The author is Ken Hilderbrand, Seafood Specialist, Hatfield Marine Science Center, Oregon State University, 2030 S.E. Marine Science Drive, Newport, OR 97365

Send comments to [email protected]

Publication No. ORESU-I-97-004
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.

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