Seafood HACCP Models: Cooked, Individual Quick Frozen (IQF) Shrimp || Page 1 of 10

CommercialProcessingExample:Cooked,IndividualQuickFrozen(IQF)Shrimp
Example: ForIllustrativePurposesOnly.ModelsarebasedincurrentguidancecontainedinFDAsFishandFisheryProducts
HazardsandControlGuidance.Keepinmindthatthismodeldoesnotapplytoallsituations.
PreliminaryStepsInformation
Company ABCShrimpCompany,Anywhere,USA
MarketName Shrimp(Pennaeusspp)
SourceofFisheryProduct Wildcaughtshrimp;purchaseddirectlyfromfisherman.
DescribetheFood Cooked,headless,shellonIQF(individuallyquickfrozen),packedinheat
sealedplasticbags(reducedoxygenpackaging)
MethodofReceiving,
StorageandDistribution
Receivedonice,storedoniceandsubsequentlyfrozenanddistributed
frozen
FinishedPackagingType Heatsealedbagsreducedoxygenpackaged
IntendedUseand
Consumer
Cookedreadytoeatproducttobeconsumedbythegeneralpublic
DescriptionofProcess
ReceiverawshrimpFreshrawshrimparepurchased
directlyfromlocalboatsthatmaybeoutforupto18
hours.Theshrimpareheadedatseaandaretreatedwith
sulfitingagents(i.e.,sodiumbisulfiteand/orsodium
metabisulfitedips)toinhibitblackspotformation
(melanosis).Thedeheadedshrimparestoredoniceon
theboat.Theshrimp/icemixturesfromtheboatsareoff
loadedattheplant.Atreceipt,theheadedrawshrimp
aredeiced,weighedandassignedanindividuallot
number.Receivingtimeisapproximately15minutesor
less.
ColdstorageTheshrimpareplacedininsulatedplastic
toteswithfreshiceandmovedtocoldstorage.Iceis
refresheddailybytoppingthetotes.Shrimpmayremain
incoldstorageforupto48hourspriortoprocessing.
ReceivepackagingmaterialsPackagingisprelabeled
rollstock,whichisanoxygenbarrierfilm.Packaging
materialsaredeliveredinclean,wellmaintainedand
coveredvehicles.Allmaterialsarecheckedforintegrity
andorderspecifications.Thentheyareassignedlot
numbers.
DrystorepackagingmaterialsAllmaterialsarechecked
forintegrityandorderspecifications.Thentheyare
assignedlotnumbersandplacedinadrystorageroom.
Deice/SizeGradingShrimpareremovedfromcold
storageandplacedinsideahopperwhereitgetsdeiced
andconveyeddirectlytoasizegrader.Thesizegrader
mechanicallysizestheshrimpbypassingthemovera
seriesofinclinedrollerssettosegregateindividual
shrimpbydifferencesinthickness.Astheshrimpcascade
throughtherollers,thevarioussizesaredivertedby
chutesintobaskets.Thebasketsofvarioussizesof
shrimpareplacedinseparatetotes.Thisentire
mechanicalsteptypicallytakeslessthan30minutesper
lot.
ColdstorageTheshrimpareeitherrolledtothecooking
roomforimmediatecooking,oricedintotesand
returnedtocoldstorageuntilitcanbecooked.Size
gradedshrimpmaybekeptintemporarycoldstoragefor
upto48hrs.
CookTherawshrimppassthroughasteaminjection
cooker.Thecookerbeltisequippedwithflipstotumble
theshrimp,ensuringathoroughuniformcook.Thecook
processtimeandtemperatureisbasedonapre
establishedandvalidatedstudy.Thecookstepisless
than30minutesperbatch.
CoolandInspectAscookedshrimpexitthecooker,they
moveonaconveyorbelttoacoolingstationwherecold
waterissprayedontheproduct.Afterthecoldwater
spray,workersinspecttheshrimpandremovepiecesand
otherdefectiveproductwhicharedivertedtoanonfood
use.Thecoolingandinspectionstepispartofa
continuousprocessthattypicallytakeslessthan5
minutes.

Seafood HACCP Models: Frozen Raw Battered and Breaded Fish Sticks || Page 2 of 10
CookedHeadlessShellonIQFShrimp
inReducedOxygenPackage
ProcessFlowChart

Receive Fresh Shrimp

Cold Storage
Receive
Packaging Materials
Dry Storage
De-ice/Size Grading
Cook
Cool and Inspect
Freeze
Rejected shrimp
(pieces, broken or with melanosis)
will be diverted to a non food use.
Weight / Pack /Seal/ Label / Case
Frozen Storage
FreezeShrimpmovebyconveyorintoaspiralfreezer,
whichisacontinuousfreezingprocessthattypicallytakes
nomorethan20minutes.
Weigh/Pack/Seal/Label/CaseAfterfreezing,the
finishedproductisconveyedtothepackingstationwhere
theproductisweighed,packed,sealedandlabeledinan
automatedpackagingline.Acomputerizedsystemweighs
thecorrectamountofproductandbagsitinprelabeled
baggingmaterial.Rollsofbagsareloadedintothe
packagingmachine.Eachprimarypackageisidentifiedby
theproductiondatecode,lotnumberandproper
ingredientlabeling.Allprimarypackagesaremaster
casedasrequiredbythecustomer.Eachmastercaseis
markedwithidenticalproductiondatecodesandlot
numbersasusedontheprimarypackages.Aseach
mastercaseispacked,itispalletizedimmediatelyin
accordancewithcustomerorcompanycriterion.Thisisa
shortstepthattypicallytakeslessthan30minutes.
FrozenStorageAllfinishedproductpalletsareplaced
intofrozenstoragewithoutdelay.Allproductisstoredon
afirstin,andinventoryisrotatedonafirstoutbasis.

Seafood HACCP Models: Cooked, Individual Quick Frozen (IQF) Shrimp || Page 3 of 10
HazardAnalysisWorksheet

(1)
Processing Step
(2)
List all potential
biological, chemical,
and physical food
safety hazards that
could be associated with
this product and
process.
(3)
Is the potential
food safety
hazard
significant
(introduced,
enhanced or
eliminated) at
this step? (Yes
or No)
(4)
Justify the decision that you
made in column 3
(5)
What control measure(s) can be
applied to prevent this significant
hazard?
(6)
Is this
step a
Critical
Control
Point?
(Yes or
No)
Receive Raw
Shrimp
Pathogenic bacteria
growth temperature
abuse
Yes
Pathogens can grow if time and
temperature abuse occurs on the
vessel or in transit
Pathogens will be eliminated
(killed) at the cooking step
No
C. botulinum toxin No
Product not in reduced oxygen
environment at this step

Pathogen survival
through cooking
No Does not apply to this step
Food additives sulfites Yes
Sulfites are used by raw shrimp
suppliers
Finished product label applied at
weigh/pack/seal/label/case step
will identify sulfites
No
Food allergens Yes Shrimp is a food allergen
Finished product label applied at
weigh/pack/seal/label/case step
will identify shrimp
No
Metal inclusion No Not likely to occur at this step
Receive
Packaging
Materials
Pathogenic bacteria
growth temperature
abuse
No
Pathogens not likely to grow on
packaging

C. botulinum toxin No Does not apply at this step
Pathogen survival
through cooking
No Does not apply at this step
Food additives No Does not apply at this step
Food allergens No Does not apply at this step
Metal inclusion No Not likely in packaging materials
Firm NameABCShrimpCompany Product Description:CookedHeadlessShellonIQFShrimp
Firm LocationAnywhereUSA Method of Storage & Distribution:Frozeninareducedoxygenpackage
Intended Use & Consumer:Tobeconsumedbythegeneralpublicwithoutfurther
cooking(readytoeat)

Seafood HACCP Models: Frozen Raw Battered and Breaded Fish Sticks || Page 4 of 10
(1)
Processing Step
(2)
List all potential
biological, chemical,
and physical food
safety hazards that
could be associated with
this product and
process.
(3)
Is the potential
food safety
hazard
significant
(introduced,
enhanced or
eliminated) at
this step? (Yes
or No)
(4)
Justify the decision that you
made in column 3
(5)
What control measure(s) can be
applied to prevent this significant
hazard?
(6)
Is this
step a
Critical
Control
Point?
(Yes or
No)
Cold Storage
Pathogenic bacteria
growth temperature
abuse
Yes
Pathogens could grow if time and
temperature abuse occurs in
storage
Pathogens will be eliminated
(killed) at the cooking step
No
C. botulinum toxin No
Product not in reduced oxygen
environment at this step

Pathogen survival
through cooking
No Does not apply to this step
Food additives Yes
Sulfites are used by raw shrimp
suppliers
Finished product label applied at
weigh/pack/seal/label/case step
will identify sulfites
No
Food allergens Yes Shrimp is a food allergen
Finished product label applied at
weigh/pack/seal/label/case step
will identify shrimp
No
Metal inclusion No Not likely to occur at this step
Dry Storage
Pathogenic bacteria
growth temperature
abuse
No Does not apply at this step
C. botulinum toxin No Does not apply at this step
Pathogen survival
through cooking
No Does not apply at this step
Food additives No Does not apply at this step
Food allergens No Does not apply at this step
Metal inclusion No Not likely to occur at this step
De-ice/
Size Grade
Pathogenic bacteria
growth temperature
abuse
No
Pathogens not likely to grow
because of short time at this step

C. botulinum toxin No
Product not in reduced oxygen
environment at this step

Pathogen survival
through cooking
No Does not apply to this step
Food additives - sulfites Yes
Sulfites are used by raw shrimp
suppliers
Finished product label applied at
weigh/pack/seal/label/case step
will identify sulfites
No
Food allergens Yes Shrimp is a food allergen
Finished product label applied at
weigh/pack/seal/label/case step
will identify shrimp
No
Metal inclusion No Not likely to occur at this step

Seafood HACCP Models: Cooked, Individual Quick Frozen (IQF) Shrimp || Page 5 of 10
(1)
Processing Step
(2)
List all potential
biological, chemical,
and physical food
safety hazards that
could be associated with
this product and
process.
(3)
Is the potential
food safety
hazard
significant
(introduced,
enhanced or
eliminated) at
this step? (Yes
or No)
(4)
Justify the decision that you
made in column 3
(5)
What control measure(s) can be
applied to prevent this significant
hazard?
(6)
Is this
step a
Critical
Control
Point?
(Yes or
No)
Cook
Pathogenic bacteria
growth temperature
abuse
Yes
Although this hazard will not occur
at the cook step, pathogenic
bacteria growth from previous
steps will be controlled (eliminated)
here.
Cook all shrimp using a time and
temperature combination that will
eliminate pathogens
Yes
C. botulinum toxin No
Product not in reduced oxygen
environment at this step

Pathogen survival
through cooking
Yes
Shrimp must be cooked properly to
eliminate (kill) all pathogens
Cook all shrimp using a time and
temperature that will kill pathogens
Yes
Food additives - sulfites Yes
Sulfites are used by raw shrimp
suppliers
Finished product label applied at
weigh/pack/seal/label/case step
will identify sulfites
No
Food allergens Yes
Shrimp is a food allergen Finished product label applied at
weigh/pack/seal/label/case step
will identify shrimp
No
Metal inclusion No Not likely to occur at this step
Cool and Inspect
Pathogenic bacteria
growth temperature
abuse
No
Pathogenic bacteria growth is
minimized because step is
continuous and time at step is
short

C. botulinum toxin No
Product not in reduced oxygen
environment at this step

Pathogen survival
through cooking
No Controlled at the cook step
Food additives - sulfites Yes
Sulfites are used by raw shrimp
suppliers
Finished product label applied at
weigh/pack/seal/label/case step
will identify sulfites
No
Food allergens Yes Shrimp is a food allergen
Finished product label applied at
weigh/pack/seal/label/case step
will identify shrimp
No
Metal inclusion No Not likely to occur at this step
Freeze
Pathogenic bacteria
growth temperature
abuse
No
Pathogens not likely to grow at
freezer temperature

C. botulinum toxin No
Product not in reduced oxygen
environment at this step

Pathogen survival
through cooking
No Controlled at the cook step
Food additives - sulfites Yes
Sulfites are used by raw shrimp
suppliers
Finished product label applied at
weigh/pack/seal/label/case step
will identify sulfites
No
Food allergens Yes Shrimp is a food allergen
Finished product label applied at
weigh/pack/seal/label/case step
will identify shrimp
No
Metal inclusion No Not likely to occur at this step

Seafood HACCP Models: Frozen Raw Battered and Breaded Fish Sticks || Page 6 of 10
(1)
Processing Step
(2)
List all potential
biological, chemical,
and physical food
safety hazards that
could be associated with
this product and
process.
(3)
Is the potential
food safety
hazard
significant
(introduced,
enhanced or
eliminated) at
this step? (Yes
or No)
(4)
Justify the decision that you
made in column 3
(5)
What control measure(s) can be
applied to prevent this significant
hazard?
(6)
Is this
step a
Critical
Control
Point?
(Yes or
No)
Weigh/Pack/Seal/
Label/Case
Pathogenic bacteria
growth temperature
abuse
No
Pathogens not likely to grow in
frozen shrimp and time at this step
is short

C. botulinum toxin Yes
Product is placed in a reduced
oxygen package at this step which
could allow toxin to form if not kept
frozen.
Controlled at this step by making
sure that package label contains a
keep frozen statement
Yes
Pathogen survival
through cooking
No Controlled at the cook step
Food additives- sulfites Yes Shrimp contain sulfites
Finished product label must
declare sulfites on label
Yes
Food Allergens Yes Shrimp is a food allergen
Finished product label will contain
the word shrimp on the label
Yes
Metal inclusion No Not likely to occur at this step
Frozen Storage
Pathogenic bacteria
growth temperature
abuse
No
Pathogens not likely to grow at
freezer temp.

C. botulinum toxin No
Controlled at
weigh/pack/seal/label/ case step

Pathogen survival
through cooking
No Controlled at the cook step
Food additives-sulfites No
Not reasonably likely to occur; the
additive sulfites was already
labeled at the
weigh/pack/seal/label/ case step

Food allergens No
Not reasonably likely to occur; the
allergen shrimp was already
labeled at the prior
weigh/pack/seal/case step.

Metal inclusion No Not likely to occur at this step

Seafood HACCP Models: Cooked, Individual Quick Frozen (IQF) Shrimp || Page 7 of 10

CookedHeadlessShellonIQFShrimp
inReducedOxygenPackage
ProcessFlowChart
ShadedstepsareCriticalControlPoints
Receive Fresh Shrimp
Cold Storage
Receive
Packaging Materials
Dry Storage
De-ice/Size Grading
Cook
Cool and Inspect
Freeze
Rejected shrimp
(pieces, broken or with melanosis)
will be diverted to a non food use.
Weight / Pack /Seal/ Label / Case
Frozen Storage

Seafood HACCP Models: Frozen Raw Battered and Breaded Fish Sticks || Page 8 of 10
HACCPPlanForm
Firm NameABCShrimpCompany Product DescriptionCookedIQFshrimp
Firm LocationAnywhereUSA

Method of Storage & DistributionRawshrimpreceivedandstoredonice.Finishedproductis

frozeninareduceoxygenpackage
Intended Use & ConsumerCookedreadytoeatproduct,tobeconsumedbythegeneralpublic

Critical
Control Point
(CCP)
Significant
Hazard(s)
Critical Limits for
each Control
Measure
Monitoring
Corrective Action Verification Records
What How Frequency Who
Cook Pathogenic
bacteria growth
temperature
abuse
Cook
Temperature*:
Minimum of
212F/100C

AND

Cook
Temperature
Continuous
temperature
recorder
Continuous
with visual
check at least
once per day
Shrimp
Cooker
If: cooking time or
temperature is less
than 3 min. or < 212
F:
Then: Re-cook
affected product at
212F/100C for 3
minutes.
When re-cooking is
not feasible then
affected product is
destroyed.
Evaluate and adjust
belt speed and/or
cooker heating unit as
necessary to ensure
proper cooking time
and temperature is
consistently achieved.
Daily review of cook
monitoring and
corrective action
records
Daily accuracy
check of cooker
temperature
recording device
Annual calibration of
cooker temperature
recording device
Process and
equipment validation
study (on-file)

Cooker Log
with belt
speed and
visual checks
of recorder
and
Continuous
temperature
recording
chart
Thermometer
Accuracy
Log
Thermometer
Calibration
Log
Process and
equipment
validation
report
Pathogen
survival through
cooking
Cook Time*:
Minimum of 3
minutes

Cook
Conveyor Belt
Speed
Stopwatch to
monitor time
for test block
to move
through the
equipment
Once per day
and whenever
any changes
in belt speed
are made
Shrimp
Cooker
*Cook Time and Temperature based on validation study that demonstrates that steaming the shrimp at 212F/100C for 3 minutes in this cooker will achieve an
internal product temperature of 165F/73.9C for 36 seconds necessary to kill Listeria monocytogenes according to Table #A-3 in Appendix 4 of the FDA Hazards
Guide.

Seafood HACCP Models: Cooked, Individual Quick Frozen (IQF) Shrimp || Page 9 of 10
Critical
Control Point
(CCP)
Significant
Hazard(s)
Critical Limits for
each Control
Measure
Monitoring
Corrective Action Verification Records
What How Frequency Who
Weigh/Pack/
Seal/Label/
Case
Food Additives
Sulfites
All finished product
labels will include
sulfite in the
ingredient list.
Finished
product labels
Visual
examination
of the finished
product labels
and product
formula
(ingredient
statement).
A represent-
ative # of
packages
from each lot
of a finished
product.
Packing
Supervisor
If: The bags do not
have sulfites in the
ingredient list Then :
Remove and destroy
incorrectly labeled roll
of bags and put
correct bags in
machine (labels)
Segregate and re-
label any improperly
labeled product
Review label
specifications with bag
manufacturer and/or
printer to prevent
future failures
Weekly review of
monitoring and
corrective action
records
Annual review of
label and package
specifications
Pack room
report
Copy of
current label
Weigh/Pack/
Seal/Label/
Case
Food Allergens All finished product
labels will include
shrimp in the
ingredient list.
Finished
product labels
Visual
examination
of the finished
product labels
and product
formula
(ingredient
statement).
A represent-
ative # of
packages
from each lot
of a finished
product.
Packing
Supervisor
If: The bags do not
have shrimp in the
ingredient list Then :
Remove and destroy
incorrectly labeled roll
of bags and put
correct bags in
machine (labels)
Segregate and re-
label any improperly
labeled product

Review and modify
label procedures as
necessary
Weekly review of
monitoring and
corrective action
records
Annual review of
label and package
specifications
Pack room
report
Copy of
current label

Seafood HACCP Models: Frozen Raw Battered and Breaded Fish Sticks || Page 10 of 10
Critical
Control Point
(CCP)
Significant
Hazard(s)
Critical Limits for
each Control
Measure
Monitoring
Corrective Action Verification Records
What How Frequency Who
Weigh/Pack/
Seal/Label/
Case
C. botulinum
toxin
All finished product
labels will include a
statement that says
Important: keep
frozen until used,
thaw under
refrigeration
immediately before
use.
Finished
product labels
for presence
of keep
frozen
statement
Visually A represent-
ative number
of packages
from each lot
of product.
Packing
Supervisor
If: The label does not
have a keep frozen
statement, Then:
Segregate and re-
label any improperly
labeled product.
Remove and destroy
incorrectly labeled roll
of bags and put
correct bags in
machine
Review label
specification with bag
manufacturer and/or
printer to prevent
future failures
Weekly review of
monitoring and
corrective action
records
Annual review of
label and package
specifications
Pack room
report
Copy of
current label

Signature: Date: