4 replies to this topic

[Kaung San]

May I know specification of raw and final crab?

I'm a Quality Assurance in a fishery processing plant. I know about fish and shrimps processing. But, unfortunately, my boss told me that he was going to produce new product, CRAB!! I don't know anything about crab and no experience on crab production. He said " It is easy, man. We're going to produce whole product. No value added nor nothing strange". We are going to produce whole frozen crab (red swimming crab).

I hope you can help me.

[Brendan Triplett]

You will absolutely need these resources.  Good luck!

 

 Fish and Fishery Products Hazards and Controls Guidance 4th.pdf   4.74MB   31 downloads

 

 Seafood Hazard Analysis and CCP.pdf   3.58MB   37 downloads

 

 

[Charles.C]

You will absolutely need these resources.  Good luck!

 

Fish and Fishery Products Hazards and Controls Guidance 4th.pdf

 

Seafood Hazard Analysis and CCP.pdf

 

Hi Brendan,

 

Thanks for the attachments but afai can see, neither contain any examples of Product specifications for Crab ?

 

I have previously worked with processing lobster meat from whole lobster. Can be a laborious exercise. Hopefully whole crab is less of a contact sport.

[Fishlady]

These are probably not the species you are using, but it might help as a starting point.

https://uploads.alas...Guide_FINAL.pdf
 

[Slab]

May I know specification of raw and final crab?

I'm a Quality Assurance in a fishery processing plant. I know about fish and shrimps processing. But, unfortunately, my boss told me that he was going to produce new product, CRAB!! I don't know anything about crab and no experience on crab production. He said " It is easy, man. We're going to produce whole product. No value added nor nothing strange". We are going to produce whole frozen crab (red swimming crab).

I hope you can help me.

 

Hi, Kaung San;

 

Please clarify, is your finished product raw or cooked? 

 

I'm not sure of 'specifications' that you are asking for, but there are jurisdictional requirements that have to be met. e.g. for my example export to the US market requires compliance to CFR 21 parts 123, 110, 117. Myanmar I'm sure has it's own guidance to be followed either for domestic or foreign production. I Have attached an example of a HACCP plan that I developed several years ago for Jonah Crab.

 

 PLAN CRAB WHOLE.pdf   125.33KB   27 downloads

 

For this example I only assume that you are a secondary processor of portunas spp. and have not included a control measure for the receiving of live crab as a primary processor. If you are a primary processor then you will have to address the hazard of environmental chemicals and pesticides (Chapter 9 of the FDA fisheries guidance). 

 

Additionally, this is assuming you intend to produce a cooked RTE and as such will have two options for the cooking step:

 

1. Conduct a cook study which:

• targets the inactivation of a pathogen of public concern (generally this would be l. monocytogenes)
• establishes control measures which accurately reflects the process (i.e. time/temperature, weight for batch cooking)
• Validate the established methods either through inoculation of samples or other biological monitoring

2. Monitor End Process Internal Product Temperature (EPIPT). Table A-3 of the fisheries guidance has a model for you to follow if this is the case. Simply read 85 deg C or greater for more than 1.2 seconds with a calibrated thermometer to achieve a 6D process.