水产品HACCP指南第四版培训案例 shucked_oysters_raw_sha_model

Contact:SteveOtwell,Director,NationalSeafoodHACCPAllianceforTrainingandEducation,DepartmentofFoodScienceandHumanNutrition,UniversityofFlorida,Gainesville,FL32611,[e-mail];[phone].ModelHACCPPlansNationalSeafoodHACCPAlliance(SHA)forTrainingandEducationFreshMahi-mahiFillets(curriculumexample)IQFCookedShrimpFrozenBreadedFishSticksShuckedOystersPickledHerringSalmonSushiRollsHotSmokedSalmonWarehouseDistributionFacilityTheSHAeditorialcommitteehasdevelopedanumberofextraModelHACCPPlansthatcanbeusedduringthethirddayofthebasicHACCPcourseortheSegmentTwoHACCPone-daycourse.ThesemodelsareintendedtohelpparticipantsunderstandthebasicprinciplesofHACCPbygoingthroughtheprocessofdevelopingtheirownHazardAnalysisandHACCPplanusingtheFDAFishandFisheryProductsHazardsandControlsGuide.This“hands-on”portionoftheHACCPcourseiscriticaltotheoverallunderstandingoftheparticipants.Asillustratedduringtrain-the-trainercourses,instructorsshouldusethesemodelsduringworkshopstohelpparticipantsdeterminehazardsandpreventivecontrolsofseafoodproductsandprocesses.ThiswillhelpillustratethereasoningthatwillberequiredforHACCP-trainedindividualstodevelopsuccessfulHACCPprogramsfortheirownproductsorprocesses.WhilethesemodelsareanextremelyusefultoolforteachingdevelopmentofaHACCPplan,theycanalsobeusedforteachingandillustratingotherpointsor“teachablemoments”whenthestudentspresenttheirfinalhazardanalysisandHACCPplan.Forexample,ifthecurriculumexample(FreshMahi-mahiFillets)inthetrainingmanualwaschangedtoincludeuseofbarrierfilmandburiedinice,thentheinstructorcouldaskaboutwhatadditionalfoodsafetyhazardsmaybepresentandwhatmeasureswouldhavetobeemployedtodocumentcontroloffoodsafetyhazardsthatarereasonablylikelytooccurinmodificationofthefreshmahi-mahimodel.Remember,thesemodelsareintendedtobeusedforteachingpurposesandmaynotreflecttheactualcommercialstepsusedbytheindustryparticipantsinyourclass.Aninstructormaywanttomodifytheprocessflowofamodelifitwouldbeamoreusefulteachingtoolforaparticularsituationoraudience.Themodelscanprovideopportunitiestoillustrateotherteachingpointssuchas1)howchangingoneormoreproductcharacteristicscanimpactthehazardanalysisorHACCPplandevelopmentor2)howdifferentcontrolstrategies(criticallimits,correctiveactions)maybeselectedifvalidated.Possibleexamplesare:1.FreshMahi-mahiFillets–Whatadditionalcorrectiveactionscouldbeusedinthisexample?2.IQFCookedShrimp–Whatifshrimparecookedanddistributedfresh?HowwouldthisaffectyourhazardsanalysisandHACCPplan?3.ShuckedOysters–Inthismodel,theCCPrequireschillingofshuckedproductwithin4hours–CCPfortime.WhatkindofvalidationshouldbedonetoremovetimeasaCCP?4.PickledHerring–Ifacompanywassellingpickledclamsoroysters,howwouldthisaffectthehazardanalysisandHACCPplan?5.SalmonSushiRolls–Whatifaquaculturesalmonwerefedanon-fishdiet(pellets)?HowwouldthisaffecttheidentificationofpotentialhazardsandtheHACCPplan?6.HotSmokedSalmon–Whatifsalmonwasreplacedwithmackerel?HowwouldthisaffectthehazardanalysisandHACCPplan?7.WarehouseDistributionFacility–HowwouldthepurchaseofaquacultureproductdirectlyfromtheaquaculturefacilityorfrozenshrimptreatedwithsulfitesaffectthehazardanalysisandHACCPplan?TheremaybeotheropportunitiesformeaningfuldiscussionasstudentsofferotherwaystopresenttheirHACCPplans.Beflexibleandusethesediscussionsaslearningandteachingopportunitiesinyourclass.ModelExample:ForIllustrativePurposesOnly.ModelsarebasedincurrentguidancecontainedinFDA’sFishandFisheryProductsHazardsandControlGuide.Keepinmindthatthismodeldoesnotapplytoallsituations.ProductDescription:ShuckedoystermeatFisheryProductMarketName:Oysters(Crassostreavirginica)SourceofFisheryProduct:WildcaughtintheGulfofMexicoMethodsofPackaging,DistributionandStorage:Plasticcontainersofoystermeatsstoredanddistributedrefrigeratedat40oFIntendedUseandConsumer:Rawready-to-eat,tobeconsumedbygeneralpublicDescriptionofProcessReceiveoysters–Oystershellstockarereceivedlivedirectlyfromtheharvestvessel.Productisweighedandbaggedinto60lbsacks(bushels).Harvesttagsarecheckedforcorrectharvestareaandtimeofharvest.Shellstockrefrigeratedstorage–Bagsofshellstockarethenimmediatelyplacedintorefrigeratedstorage(45oFambienttemperature)untilneededforprocessing.Wash–Onanasneededbasis,shellstockisremovedfromstorageandplacedintoconveyerswhereitiswashed.Cull–Washedoystersareculled,gradedanddistributedtotheshuckingstations.ShuckedOystersRawReady-to-EatProductShuckedOysters–RawReady-to-EatProduct2Shuck–Shellstockisshuckedbymanuallyseparatingthemeatfromtheshellwithashuckingknife.Theoystermeatisplacedintostainlesssteelbucketsfilledwithiceslush.Oncethebucketisfull(approximately20min),itisdeliveredtothepackingroom.Packandlabel–Shuckedoystermeatsarerinsed,gradedandpackedintothefinalpre-labeledplasticcontainers.Containersarepackedinwaxedboxes,andcoveredwithice.Finishedproductrefrigeratedstorage–Boxesoficedcontainersofshuckedoystersarestoredunderrefrigerationuntiltheyaredistributed.ShuckedOysters–RawReady-to-EatProduct3ShuckedOysterMeatsProcessFlowDiagramReceiveShellstockrefrigeratedstorageWashCullShuckPackandlabelFi