The U.S. FDA seafood HACCP regulation requires the following written documentation:
- A HACCP Plan (if indicated by Hazard Analysis)
- Records associated with CCPs (monitoring, corrective actions, verification), and
- Sanitation monitoring records.
A Hazard Analysis must be performed. An example is included with this model.
Important note: all documentation listed for each step on the Hazard Analysis Worksheet must be kept on file. This includes supporting documents such as the process establishment studies for pasteurizing and cooking. All daily records and periodic verification records identified on the HACCP Plan Form must also be completed and retained for a period of two years for pasteurized and one year for fresh products.
The following must be identified for HACCP compliance:
- Critical Control Points (CCPs) for the process as identified on the HACCP Plan Form. In this example plan they include:
Can and pouch integrity (seams and seals)
Pasteurization time and temperature
Chlorination of pasteurization cooling water
Cooking of crabs for fresh crabmeat
Product storage temperatures or, optionally for fresh crabmeat, presence of ice.
- Critical limits for each CCP (refer to HACCP plan tables; cooking and pasteurization schedules based on process verification studies).
- Monitoring procedures at each CCP (i.e. use of pasteurization and cooking logs, seam and seal evaluation forms and product storage temperatures).
- Accurate monitoring records (documentation) must be available for each CCP. Several example forms are included in these models. HACCP forms / records should be printed with the following information.
a. the company name and location
b. critical limits (as listed on the HACCP Plan Form)
c. monitoring frequency
d. responsible person (by title)
e. responsible reviewer (by title)
We recommend that the first step Corrective Action (see HACCP Plan Forms) be included so that the operator knows what to do if a problem develops. A place for notes is also useful.
- Predetermined Corrective Actions — These are not specifically required but are viewed favorably by FDA and are very highly recommended. Suggestions are included in the HACCP plan models. Corrective Actions must be thoroughly documented. The enclosed Corrective Action form should be useful for this.
- Verification procedures (see HACCP Plan Forms) include; reviewing, signing and dating the HACCP plan forms; reviewing, signing and dating monitoring records (required at least weekly); periodically calibrating thermometers used for pasteurization heating tank and pasteurized product storage temperature (for fresh crabmeat, cartons can be visually checked for ice) - a record of calibrations is required; and reevaluating the entire plan annually or when conditions, products or procedures change.