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In this chapter, you will learn:
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1. Chapter 3 Preliminary Steps in Developing a HACCP Plan
2. In this chapter, you will learn:
• The importance of preliminary steps in developing the HACCP plan 1
3. Preliminary steps
1) Assemble HACCP team
2) Describe the product, intended use and consumers
3) Develop a process flow chart and process description.
2
4. Product Description should include:
• Type of seafood product (species and finished product form)
• Where product is purchased
• How product is received, stored, and shipped
• How product is packaged
• Intended end us 3
5. Product Description Form for Fish and Shellfish Species
Go to page 34. 4
6. The following is an example of a basic process flow chart.
Receiving
Processing
Packaging
Storage 5
7. XYZ Seafood Company Product Description Form for Fish and Shellfish Species
Go to page 36. 6
8. Example process flow diagram for production of fresh mahi-mahi fillets for XYZ Seafood Company
Process Flow Chart
Receive Fresh Fillets
Refrigerated Storage
Trim
Weigh/Pack/Label
Finished Product Storage 7