水产品HACCP指南第四版培训案例 smoked_fish_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:ForIllustrativePurposesOnlyModelsarebasedincurrentguidancecontainedinFDA’sFishandFisheryProductsHazardsandControlGuide.Keepinmindthatthismodeldoesnotapplytoallsituations.ProductDescription:HotsmokedsalmonFisheryProductMarketName:AtlanticSalmon(Salmosalar)SourceofFisheryProduct:FarmraisedsalmonpurchasedfromprimaryprocessorsMethodofPackaging,DistributionandStorage:Reducedoxygenpackagesstoredanddistributedrefrigerated≤40oFIntendedUseandConsumer:Cookedready-to-eatproduct,tobeconsumedbythegeneralpublicDescriptionofProcessReceivefrozensalmon–Frozenheadedandguttedsalmonarereceivedfromprimaryprocessors.Storefrozensalmon–Afterreceipt,frozensalmonaremovedintoastoragefreezersetat-10°Funtilneededforprocessing.Receivedryingredients–Saltandsugararereceivedfromapprovedvendorsin50poundcontainers.Storedryingredients–Saltandsugararestoredinoriginalcontainersindrystoragearea.Thaw–Salmonisthawedintankswithcontinuouslyflowingcoldwaterforupto2hours.ReducedOxygenPackedHotSmokedSalmonCookedReady-to-EatProductReducedOxygenPackedHotSmokedSalmon–CookedReady-to-EatProduct2Fillet/Trim–Salmonaremovedtotherawprocessingroomwhereemployeesfillet,trimandsortthefishbysize.Thisoperationtakeslessthanonehour.Brine–Upto50poundsoffillets,nolargerthan5poundseach,areplacedintoatankwithabrinesolutionthathasaminimum60°salometerreadingforatleast24hoursunderrefrigeration.Thisisthepre-determinedbatchprocessformulationthatisneededtoreachtherequiredwater-phasesaltlevelof3.5%inthefinishedproduct.Rinse–Afterbrining,thebrinetanksaredrained,andthefilletsarerinsed.Dry–Rinsedfilletsareplacedontoracksforsurfacedryingpriortosmoking.Dryingoccursinarefrigeratedcoolerandtakesapproximatelytwohours.Smoke/Cook–Afterdrying,the