Crab, lobster bivalve processing - HACCP

Hi

Anyone got a Crab, lobster, bivalve processing HACCP they are willing to share?

Thanks in advance :)

Hi

Anyone got a Crab, lobster, bivalve processing HACCP they are willing to share?

Thanks in advance :)

Hi Charlotte,

Unfortunately unknown Process tends to equal unknown Haccp.

More information might assist.

Hi

Just wanted to check I was on the right lines really  seems staright forward  - intake of live crustaceans, refrigerated storage of live, kill, cook, wash, grade, manually pick meat / blow with compressed air to extract leg meat, dressed crab/pack meat, chill, distribute.

Prerequisites to cover fundamentals (hygiene, temp control, pests, cleaning etc.....) CCP cooking - bit unsure of control regarding compressed air. Disclainer re-- potential shell x-contamination. sourced from approved waters. Time limits set for processing/picking out of refrigertaed conditions

Any thought?

Thanks

C

CCP - cooking and cooling

CCP - cooking and cooling

Is there a GFSI (or other) Standard involved ?

Vac/non-O2 Packed ?

shelf Life ?

Just to illustrate how the details can change things  -

haccp plan pasteurized crabmeaat.pdf   473.71KB   8 downloads
 

No, not at the moment - just a small independent business - possibly looking for SALSA accrediation but just wanting to improve their systems

and in the same vein (presumably canned pasteurization) as example in Post 5 - 

haccp CCP pasteurized_crab_plan(1).pdf   115.04KB   3 downloads

this one looks similar (?) to your own process -

haccp plan cooked crabmeat.pdf   494.05KB   9 downloads

(this plan can be criticised inasmuch as several included microbial species are not usually regarded as safety - related)