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images of crabs, women picking crabs, pasteurized crabmeat and canned crabmeat

Glorious Crab Company
Seaside, Maryland

SAMPLE HACCP PLAN:
FRESH CRABMEAT

Downloadable Examples (pdfs)
Hazard Analysis Worksheet
Flow Diagram
HACCP Plan

The HACCP team for Glorious Crab conducted a thorough hazard analysis and identified the following critical control points for fresh crabmeat:

Critical Control Points

1. Cooking (to kill pathogenic bacteria and viruses on raw crabs).

2. Picking/Packing (to limit the time necessary for pathogen growth at room temperature).

Corrective Action Report - pdf, rtf
Corrective Action Report, Sample - pdf
Thermometer Calibration Record - pdf, rtf
Crabmeat Time Record - pdf, rtf

3. Storage (to keep products sufficiently cool to control pathogen growth).

flow diagram for processing fresh crabmeat
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