Shrimp, Dried

Shrimp, Dried Generic HACCP Plan Updated 7/15/02 1. Process Description 2. Flow Diagram 3. Hazard Analysis Worksheet 4. HACCP Plan Form 1. Process Description Shrimp received for drying are head-on, small and fresh. They are delivered on ice by fishermen. The drying process is seasonal. Head-on shrimp are kept on ice until processed. Shrimp are washed and weighed to remove ice and damaged shrimp. Shrimp are boiled in seasoned (salt) water. The amount of salt used to season the shrimp may vary and is determined by desired flavor of the end product. After boiling each batch of shrimp, additional salt is added to the cook water to maintain a constant concentration. Cooked shrimp are placed in forced-air drying units until the shrimp are properly dried, usually six to seven hours. The dried shrimp are rotated in a screen drum to remove shells and heads from the dried meat. Dried shrimp tails are sacked and stored. Sulfite is not declared on the label because sulfited shrimp are not used. The shrimp may be stored under refrigeration, although this is not necessary. Return to Index 2. Flow Diagram Receiving Head-On Receiving Shrimp received for drying are head-on, small and fresh. They are Shrimp Salt delivered on ice by fishermen. Salt is received in bags. | | Iced Shrimp Dry Salt Storage Storage | | Wash and Weigh | Raw Shrimp | | Cook Shrimp <––– Shrimp are boiled in seasoned (salt) water. | Cooked shrimp are placed in forced-air drying units until the shrimp Forced Air Drying are properly dried, usually six to seven hours. | Screen Tumbling | Packaging or Sacking | Storage Return to Index 3. Hazard Analysis Worksheet Firm Name: ABC Shrimp Drying Company Product Description: Dried shrimp in cloth sacks Storage and Distribution: Dry storage, Firm Address: Anywhere, USA unrefrigerated Intended Use and Consumer: Ready-to-eat without further processing (1) (2) (3) (4) (5) (6) Ingredient/ Identify potential Are any Justify your What control Is this step processing hazards potential food- decisions for measures can be a critical step. introduced, safety hazards column 3. applied to prevent control controlled or significant? the significant point? enhanced at this (Yes/No) hazards? (Yes/No) step. Receiving BIOLOGICAL Yes Raw seafood Cooking will destroy No Shrimp Bacterial pathogen can be natural prior to consumption. contamination reservoirs for pathogens. CHEMICAL Yes Potential for Reject shrimp Yes Sulfiting agent allergic-type containing sulfite reaction. residuals. PHYSICAL None Receiving BIOLOGICAL salt None CHEMICAL None PHYSICAL None Iced shrimp BIOLOGICAL Yes Pathogen Cooking will destroy No storage Bacterial pathogen growth if prior to consumption. growth temperature abused CHEMICAL None PHYSICAL None Salt storage BIOLOGICAL None CHEMICAL None PHYSICAL None Wash raw BIOLOGICAL shrimp None CHEMICAL None PHYSICAL None Cook shrimp BIOLOGICAL Yes Improper Control Yes Pathogen survival cooking will time/temperature allow survival of during cooking. pathogens. CHEMICAL None PHYSICAL None Drying BIOLOGICAL Yes Improperly dried Reduce water activity Yes Pathogen growth shrimp will have to acceptable levels. a wet spot, allowing pathogen growth. CHEMICAL None PHYSICAL None Tumbling BIOLOGICAL No Controlled by Pathogen SSOP. recontamination BIOLOGICAL No Low water Pathogen growth activity. CHEMICAL None PHYSICAL None Packing BIOLOGICAL No Controlled by Pathogen SSOP. recontamination BIOLOGICAL No Low water Pathogen growth activity. CHEMICAL None PHYSICAL None Storage BIOLOGICAL No Low water Pathogen growth activity. CHEMICAL None PHYSICAL None Return to Index 4. HACCP Plan Form Firm Name: ABC Shrimp Drying Co. Product Description: Dried shrimp in cloth sacks Storage and Distribution: Dry storage, Firm Address: Anywhere, USA unrefrigerated Intended Use and Consumer: Ready-to-eat without further processing; general public (1) (2) (3) Monitoring (8) (9) (10) Critical Significant Critical Corrective Verification Records Control Hazard(s) Limits (6) Action(s) (4) (5) (7) Point (CCP) for each Frequenc What How Who Control y Measure Receivin Sulfite No Presence Rapid Every Dockmaste Reject if Daily Receivin g Head- residuals detectable of sulfite sulfite boat. r present. record g record. on sulfite residuals in test review. shrimp residuals. any three Lab grab reports samples with official AOAC tests seasonally . Cook Survival Boil at Water Visual Every Cooker Hold and Daily Cooking shrimp of 212°F for temperatur check batch. operator evaluate record log. pathogen three e and time of or recook. review. s minutes of cook. boiling Validation and study (on time file) check. Drying Pathogen Water Water Water Every Quality- If .85 Daily Drying growth activity .8 activity and activit batch. control water record record. 5 or less drying y person activity is review. achieved time. meter not Calibratio within and achieved n of water eight drying within activity hours. cycle eight meter. timer. hours, continue drying cycle and hold and evaluate by competen t authority. Signature of Company Official: Date: Return to Index Reference Seafood HACCP Alliance for Education and Training. 2001. HACCP: Hazard Analysis and Critical Control Point Training Curriculum. Available from: UF/IFAS-Extension Bookstore, P.O. Box 110011, Gainesville, FL 32611-0011. Adapted by Robert J. Price (Extension Specialist, Seafood Products) and Pamela D. Tom (Program Representative) Food Science & Technology, University of California, Davis, CA 95616-8598 UCSGEP 02-2W; July 2002 (Revised) This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA06RG0142, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government is authorized to reproduce and distribute reprints for governmental purposes. .

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