Raw IQF SHRIMP shell-on and peeled and deveined.
the inspector didn't like the fact that we take the shrimp that fall directly on the floor Using the approved Squeegee and place them in a RED ‘Salvage’ Tub that is designated for this purpose.
All ‘Salvaged’ shrimp are to be thoroughly washed at the ‘Salvage’ Sink that has been designated for this purpose.These shrimp are to be inspected, at the ‘Salvage Station’ for damage or quality defects.Good quality shrimp are to be placed back into the production Stream as needed.Poor quality shrimp (damaged and or pieces) are to be placed into the appropriate product type, or find the appropriate disposition.
we use an approved sanitizer for the floor our records were good every month we test for e coli and staphylococcus also we test for listeria quarterly .
please if you have any experience with IQF SHRIMP let me know what do you guys do with the shrimp that falls on the floor
I'm unclear why the inspector didn't like the red text above ? i assume you mean he accepted the dropped shrimp to be further utilised but not, somehow, "handled/treated" as per yr SOP ?. (Presumably, if the inspector/USFDA(?) require a specific procedure/action you have no other options).
I cannot remember ever seeing this issue discussed in seafood texts/this forum but do note that it has come up in a previous thread here with respect to USDA-monitored meat processing. The USDA-acceptable "procedure" is IIRC noted in that thread.
Here is my "take" + some of my experience -
It is IMO unrealistic to assume that the micro. condition of the floor will match the equipment, etc used for routine handling of the shrimp.
Accordingly, to minimize the risk of any eventual consumer safety-related incident due to retention of dropped shrimp, I suggest a few Prerequisites –
(1) Raw shrimp involved must be "scheduled" to be cooked as against consumed raw. This to assure that any microbiological contamination will be eliminated. (But not chemical).
(2) The processing floor area involved is dedicated to shrimp.
(3) No “food incompatible” chemicals have been applied/remain on the floor surface under discussion.
(4) Floor physical condition / drainage systems / potential sources of cross-contamination are visually/historically satisfactory.
(5) Factory/process water supply is maintained to an available chlorine range of 1-4 ppm
Assuming the above, my suggested SOP is –
(a) Pick up any dropped shrimp (assumed visually clean/normal) with sanitized (eg as per[c] below), disposable (for auditorial benefit), gloves
(b) rinse “briefly” in running water (as  above)
(c) dip “briefly” in a dedicated bowl of water maintained at approx 50-100 ppm available chlorine
(d) return shrimp to the processing table/equipment
The actual micro. result for the dropped product could be (test) monitored on a segregated sample if so desired. Offers a partial validation of methodology.
The relative risk to the end product logically increases as one progresses down the chain and particularly with peeled material cf. yet to be peeled.
Clearly No.(3) above is critical.
PS - On re-reading yr posts, I get the impression that a LOT of dropped shrimp may be involved. This might alter my above suggestions.
PPS - I am dubious as to the benefit of micro. monitoring the floor but it's only my opinion.