Glorious Crab Company
Seaside, Maryland

SAMPLE HACCP PLAN:
PASTEURIZED CRABMEAT

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

Pasteurized crabmeat from the Glorious Crab Company has a refrigerated shelf-life of 12 months when held at 32-35oF. Pasteurization process schedules established by a process authority achieve the minimum lethality (bacterial kill) recommended by the National Blue Crab Industry Association and Shellfish Institute of North America (National Fisheries Institute). This process assures the destruction of non-proteolytic strains of the pathogen, Clostridium botulinum.

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

Critical Control Points 1. Can Seaming (to prevent post-pasteurization recontamination with pathogens). Can Seam Evaluation - pdf, rtf Can Seam Evaluation, Sample - pdf 2. Pasteurization (to assure sufficient heat exposure to destroy pathogens, and to control the potential for recontaminating the product through heat-loosened seams by chlorinating the cooling water). Pasteurization Record - pdf, rtf Pasteurization Record , Sample - pdf Pouch Integrity And Thickness Form - pdf, rtf Pouch Integrity And Thickness Form, Sample - pdf 3. Storage (to keep products sufficiently cool to prevent growth of surviving pathogens). Pasteurized Crabmeat Cooler Temperature Log - pdf, rtf