Wow, didn't know it was that OK.
Thanks for all the encouraging words. Felt so much more confident in handing this up now.
I noted that you present a rather narrow range of microbiological species which are normally considered to represent a significant hazard for typical seafood. Perhaps you had already done an elimination process here ?
Actually, I don't really know alot about fishes and their pathogens... Sites like these doesn't help also:
http://seafood.ucdav...ans/fillets.htmhttp://www.cdc.gov/n...l3no2/fryer.htmhttp://aquanic.org/p...rac/nrac113.pdfThere are just so much information online that it's confusing to a non-fishery person... The first site did not mention the names of the pathogen, the second gives alot of information, but i think the pathogens are related to the COO (Country of Origin) of the fish and what type? Maybe I should include
Renibacterium salmoninarum, Yersinia ruckeri, and Aeromonas salmonicida as mentioned in the third site? And all the above information are dated 1997 and before.
Would be interested to know how the Ls and Ms combined for the SIG. column if this is not copyright. I use a similar method and I find the degree of subjectivity (imagination) required in the obtaining of these parameters is occasionally enough to produce a headache.
Did find it a bit surprising that you considered that all the hazards which ultimately led to CCPs were themselves unlikely to occur (L) ?
The SIG column would have to be based on experience in the company or logic, but in this case, rationale and imaginary. Those hazards with
CCPs may have a L under "Likelyhood" because they are not likely to happen. The first check point would have been the manufacturers, second would be the receival of raw materials. Upon discovery of non-confomity, they will reject straight away, thus preventing it from reaching the final end-user. I've given them a
CCP/CQP because if the non-conformance product reaches the consumers (due to negligence), it may result in severe poisoning, thus SEV is H. Not sure if this rationale is good enough though...
Not a criticism but some HACCP plans for the metal CCPs simply state the metal detector pass/fail requirement with associated corrective actions etc.
Any websites that i can refer to? Not experienced on the
metal detector thingy.
One item (yr last page) you might think about is that microbial counts (I assume you mean aerobic plate counts) as such are not normally regarded as relevant to a (safety) seafood HACCP plan, which strictly focuses on pathogens only from a CCP point of view (I realise yr analysis includes some kind of control points also where there may be relevance). Nonetheless the implication of yr comment is totally relevant to pathogens also.
Well, TPC included, but in this document, I meant the pathogens. Imagine the high salmonella count in the fish... If consumers did not cook according to the instructions (some may like their noodles warm, perhaps?), then it would result in a catastrophe! (OK, maybe i was being a little drama here

) But I'm not going to argue with the creator of the decision tree. If it's not a
CCP, then it's not. And like you said, the statistic from USA established the inability to neutrlize the hazard as L. Maybe I should change the Self-evaluation part a little.
Thanks all!

Appreciate all the comments given.