Seafood HACCP Alliance Training Course 4-1

IntroductionIn Module 4 we're going to introduce you to ahypothetical firm, the ABC Shrimp Company.We'll use ABC Shrimp to show you how the 7Principles of HACCP can be applied to a seafoodprocessing operation. Of course developing aHACCP plan for ABC Shrimp is for demonstrationpurposes only. Remember that hazards areproduct, process and plant specific. Because ofthat, ABC Shrimp Company's plan would not besuitable for other fishery products and, in fact, maynot even be suitable for all firms engaged in shrimpprocessing. If you attend a Second Segmentsession, you'll have the opportunity to develop aHACCP plan for a different model seafood operationthat is likely to be similar to your own operation.There are 20 pages and 3 questions in this Module.

Seafood HACCP Alliance Training Course 4-2

ABC Shrimp Company - Preliminary HACCP StepsIn Module 3 we described the preliminary steps that you must complete beforeyou can start your Hazard Analysis and develop your HACCP plan. The ABCShrimp Company completed these preliminary steps as follows:

An ABC Shrimp Company HACCP Team was assembled. The team consists offive representatives from the company's operations including production, qualitycontrol and management (preliminary step 1). Managers were included toemphasize the company's commitment to the HACCP program (preliminary step5).

The HACCP Team met and concluded that ABC Shrimp processed only one speciesand one product type. It is described as Individually Quick Frozen (IQF)cooked, headless, peeled and de-veined shrimp that is distributed frozen(preliminary step 2). The product is sold to the general public as a cooked,ready-to-eat product (eaten without further cooking by the consumer) -(preliminary step 3).

Seafood HACCP Alliance Training Course 4-3

ABC Shrimp Company - Preliminary HACCP StepsABC Shrimp also developed and verified their Process Flow Diagram (preliminarystep 4). Here is what the team came up with. You might want to print this pageusing the print command on your browser or turn to page 38 in the blue HACCPmanual. This will allow you to refer to the flow diagram as we describe each ofthese steps on the following pages.

Seafood HACCP Alliance Training Course 4-4

When the HACCP team developed their ProcessFlow Diagram, they wrote a description of whathappens at each step in their process. This writtendescription is called a processing narrative.Processing narratives offer additional informationabout what happens at each process step. Theycan also offer a historical, working reference for theprocessor and help facilitate communication withstaff and inspectors. A written processingnarrative is not required but can be a useful toolif you do decide to develop one.

Next, you'll read through ABC Shrimp's processingnarrative so that you can become familiar withwhat happens at each processing step that wasidentified in the company's Process Flow Diagram.This information will help you complete the HazardAnalysis and develop the HACCP Plan for ABCShrimp in subsequent modules of this program.

And just a reminder! HACCP plans are product,process and plant specific, and this example maynot be suitable for other firms producing cookedshrimp.

Seafood HACCP Alliance Training Course 4-5

IQF Cooked Shrimp Processing NarrativeCompany: ABC Shrimp Co.

Final Product: IQF cooked, headless, peeled and deveined shrimp

Procedures/Steps:

Incoming MaterialsReceiving/Storage

• Frozen, raw shrimp is received in block form from international and domesticsources. The standard block is 5 lbs. (2.27 kg) in a polybag packed with eightto 10 blocks to the master container. Depending on production requirements,product size (count of individual shrimp) can range from less than 15 to morethan 500 per pound. The shrimp are received shell-on. Following acceptance,the frozen, raw shrimp are assigned an individual storage lot number andplaced in frozen inventory. All vendors supplying frozen shrimp must pass arigorous preapproval process before ABC Shrimp will buy their products. Thisincludes that a required supplier declaration confirming that sulfites are notused in their products be on file and testing to confirm that this declaration isvalid.

• Fresh, raw shrimp are purchased directly from local fishing boats. Theshrimp are headed at sea and are often treated with sulfiting agents (i.e.,sodium bisulfite and/or sodium metabisulfite dips) to inhibit black spotformation (melanosis). ABC Shrimp assumes that all of their fresh raw shrimpcontains sulfites. Shrimp/ice mixtures from the boats are emptied into tankscontaining potable water. The shrimp are drained and placed in plastic totesand mixed with fresh ice and then stored in a refrigerated cooler. Ice isrefreshed daily by topping the totes with new ice.

(Note: sulfiting agents are used to prevent melanosis or "black spot" a defectin shell pigment color on shrimp. Rapid test kits that use simple colorchanges can be used to detect sulfite residual on the edible meat. These testscan be used to monitor suppliers to be sure that they are not using sulfitingagents.)

• Packaging materials are delivered in clean, well-maintained and coveredvehicles. All materials are checked for integrity and order specifications. Theyare assigned lot numbers and placed into a dry-storage warehouse/room.

Seafood HACCP Alliance Training Course 4-6

Processing (by step)• Thawing for the block frozen shrimp uses potable water in a thaw tank

maintained at 50°F to 65°F. The water in the tank is circulated by stirring andwith aeration. The frozen blocks are removed from the master case, opened,and placed in the thaw tank. As blocks rotate through the tank, workersremove any foreign debris. The thawed shrimp are conveyed from the tankdirectly to a size grader.

• The size grader mechanically sizes the shrimp by passing them over aseries of inclined rollers set to segregate individual shrimp by differences inwidth and/or bulk. As the shrimp cascade through the rollers, the varioussizes are diverted by chutes into baskets. The various sizes are placed inseparate totes for icing. These totes are rolled to the peeling room.

• The peeling procedure uses a mechanical processing machine. The shrimpare conveyed onto a series of inclined spinning rollers where the shell of theshrimp is cracked/split and peeled. As the shrimp pass down the rollers, theymove through a series of cleaning sluices that lead to the de-veining process.

• The de-veining process occurs on a piece of equipment called a razor slide.Razor edges are set at an approximately 45° angle to cut the shrimp. Thiscut exposes the vein as they slide toward the tumbler/de-veiner.

• The tumbler/de-veiner is a large cylinder with interior ridges or flangesthat tumble the product and pull the exposed vein from the razor-cut shrimp.The de-veined shrimp are conveyed to a culling table.

• A conveyor/cull table has workers on either side who look for and removedefective products. Product defects could include broken shrimp, irregularpieces, improperly peeled or de-veined shrimp, shrimp with black spot,crushed material etc.

• Cold storage. Shrimp that have been properly size graded, peeled, de-veined, and culled are placed in totes and mixed with ice. These totes arereturned to a refrigerated product cooler.

Seafood HACCP Alliance Training Course 4-7

Processing (by step) continued• Cooking Step. Before cooking, the peeled and de-veined product is de-iced.

The raw shrimp will then pass through a steam injection cooker. The cooker isequipped with an auger to tumble the shrimp, ensuring a thorough, uniformcook. The cook time and temperature is based on a pre-established schedule.

• Shuffler/Cooling Step. As cooked shrimp exit the cooker, they fall into ashuffler that moves the product toward a final cull table. At the same time,the shuffler exposes the shrimp to a cold-water spray to stabilize and cool theproduct.

• The final cull occurs on a conveyer leading to the spiral freezing unit.Workers on either side of the culling conveyor remove defective product (i.e.,clumps, pieces, mutilated material, blackspot, improperly de-veined or peeledshrimp etc.) before it enters the freezer.

• The spiral freezer is a continuous freezing process. Shrimp are individuallyquick-frozen by exposure to air cooled by standard ammonia refrigeration. Asthe frozen shrimp exit the freezer, they are conveyed immediately to theglazing station

• The glazing operation consists of a stainless steel table equipped with anadjustable water spray to impart a uniform frozen-water glaze on the frozenshrimp.

Seafood HACCP Alliance Training Course 4-8

Packaging (by step)Weigh/Pack/Label Step. Frozen, glazed shrimp are conveyed to a Weigh/Pack/Label station. At this point, a computerized system weighs the correct amount ofproduct and bags it in pre-labeled bagging material. Each primary container willbe identified by the production date code and lot number.

Mastercased and Palletized Step. Following weigh/pack/label, all primarycontainers or packages are mastercased as required by the customer or thecompany. Each mastercase is marked with identical production date codes and lotnumbers as used on the primary containers or packages. As each mastercase ispacked, it is palletized immediately in accordance with customer or companycriterion. Once a pallet load is completed, it is conveyed to the storage freezer.

StorageFinished Product Storage Step. All finished product is placed into frozenstorage without delay. Inventory of frozen product is managed on a first-in, first-out basis.

This completes the processing narrative and preliminary steps for theABC Shrimp Company. Now let's look at this firm's sanitation standardoperating procedures.

Seafood HACCP Alliance Training Course 4-9

ABC SHRIMP COMPANY SANITATIONSTANDARD OPERATING PROCEDURES

ABC Shrimp's HACCP Team decided to writeSanitation Standard Operating Procedures(SSOP's)! Remember that one of the keyprerequisite programs that we discussed in Module3 was having an effective sanitation program. TheABC team decided to go one step beyond theminimum requirement and write SanitationStandard Operating Procedures (SSOP's). So, letstake a look at what they did so we can betterunderstand the company's sanitation program.

Note: ABC Shrimp's HACCP team decided to outlinetheir sanitation program by identifying 16 separategoals that were specific to their operation. Thesegoals may not be appropriate for all operationssince processing facilities vary by design, andsanitation programs vary due to things such asdifferent products, production times, etc. In ourexamples on the following pages, each of ABCShrimp's sanitation goals is linked to one of thecorresponding 8 key sanitation areas in the FDAregulation.

Additional information and training is available inthe Seafood HACCP Alliance Sanitation ControlProcedures (SCP) one day training course andmanual. This course is specifically designed toaddress the 8 key sanitation conditions included inthe FDA regulation. For more information on thiscourse and a schedule of current course offeringsin the U.S., visit this web site:http://seafood.ucdavis.edu/haccp/training/reg-cal.htm

As a reminder, FDA's Seafood HACCP regulationrequires that you monitor and keep records for 8key areas of sanitation. The regulation encourages,but does not require written SSOP's.

Seafood HACCP Alliance Training Course 4-10

ABC Shrimp Company

SANITATION STANDARD OPERATINGPROCEDURES ABC SHRIMP COMPANY

1. Goal: Water that comes into direct contact withfood or food-contact surfaces or is used in themanufacturing of ice comes from a safe andsanitary source or is treated to make it safe. (Keysanitation area #1: Safety of water)

Procedure: ABC Shrimp Co. will use city waterthroughout processing, including the manufactureof ice. The company's quality-control supervisorwill request verification of the water quality fromthe city and maintain it on file.

2. Goal: There are no cross-connections betweenthe potable water system and any non-potablesystem. (Key sanitation area #1: Safety ofwater)

Procedure: The maintenance supervisor willperform a monthly inspection to determine that nocross connections exist between potable-water andwaste systems. The results of the inspections willbe recorded on the monthly sanitation audit form.

Seafood HACCP Alliance Training Course 4-11

ABC Shrimp SSOP (continued)3. Goal: All food-contact surfaces of plantequipment and utensils, includingequipment used for ice production andstorage, are designed of such material andworkmanship to be easily cleaned andmaintained in a sanitary condition. Suchsurfaces will be constructed of nontoxicmaterials and designed to withstand theenvironment of its intended use and theaction of the food-cleaning compounds andsanitizing agents. (Key sanitation area#2: Condition and cleanliness of food

contact surfaces)

Procedure: Currently, all plant equipment andutensils meet current recommended state andfederal standards. Prior to replacing any majorpiece of equipment, the quality assurance,production and maintenance departments willmeet to evaluate the equipment. The evaluationwill determine whether replacing the equipmentwill impact adjacent processing steps.Specifications of all equipment will be reviewed toensure it is capable of withstanding the intendeduse and can be easily cleaned. The sameevaluation will be conducted on materials used inthe modification of the physical plant. Orders ofminor equipment and utensils used in the processwill be reviewed by the line supervisor making theorder and by the quality assurance department. Ifnecessary, the supervisor of the contractedcleaning company will be contacted to consider theimpact of present methods of cleaning andsanitizing plant equipment and utensils. Theresults of these evaluations will be kept on file. Thequality-control supervisor will evaluate thecondition of plant equipment and utensils monthly.The results of these evaluations will be recordedon the monthly sanitation audit form.

Seafood HACCP Alliance Training Course 4-12

ABC Shrimp SSOP (continued)4. Goal: All utensils and surfaces of equipment that contact food duringprocessing are cleaned and sanitized with effective cleaning and sanitizingpreparations at the following frequencies:

A. Cleaned and sanitized at the end of the day's operations;B. Cleaned and sanitized at least every four hours during processing of cooked,ready-to-eat fishery products;(Key sanitation area #2: Condition and cleanliness of food contactsurfaces)

Procedure: All process lines, regardless of their use, will be cleaned during:

A. Each break and lunch break, but at least every four hours, following the startof production. This will consist of sweeping the area and removing any buildup ofdebris or other materials. The equipment will be inspected by the quality-controlsupervisor prior to start-up and the results recorded on a daily sanitation auditform. NOTE: Processing will not resume until plant conditions are determined tobe satisfactory.

B. In addition, process lines for ready-to-eat products will be broken down everyfour hours after production starts. These lines will be thoroughly cleaned andsanitized. Food-grade alkaline detergent will be used for cleaning, followed by a100 parts per million (PPM) chlorine rinse. The equipment will be inspected beforestart-up by the quality-control supervisor. The concentration of the chlorinesanitizer will be checked by the quality-control supervisor before it is used. Theresults will be recorded on a daily sanitation audit form. NOTE: Processing will notresume until the plant conditions are determined to be satisfactory.

C. At the end of the production day, the XYZ Cleaning and Sanitizing Co. will cleanand sanitize all equipment, utensils and the facility for the next production day. Afood-grade alkaline detergent will be used for cleaning, followed by a 100-ppmchlorine rinse. The concentration of the chlorine sanitizer will be checked by thequality-control supervisor before it is used. The results will be recorded on a dailysanitation audit form. Before the production day begins, a quality-assurancerepresentative will conduct a pre-operational sanitary inspection. A representativeof the cleaning company will be present and, if necessary, immediately eliminateany discrepancy noted. The observations will be recorded on a daily sanitationaudit report. NOTE: Processing will not resume until the plant conditions aredetermined to be satisfactory.

Seafood HACCP Alliance Training Course 4-13

ABC Shrimp SSOP (continued)5. Goal: Gloves and outer garments that contact food or food-contact surfaces aremade of an impermeable material and are kept clean and sanitary. (Key sanitationarea #2: Condition and cleanliness of food contact surfaces)

Procedure: The company will issue line workers rubber aprons and work gloves. Theline supervisor will ensure that his or her employees are issued this gear. Employeesare not allowed to use personal gear in place of these items unless authorized by theline supervisor and foreman. Employees are required to maintain this gear in a sanitaryand operable condition and, if necessary, must replace it through the line supervisor.Supervisors must require all employees to comply. In addition, the quality-controlsupervisor will check this gear at the beginning of each day's operations. Observationswill be recorded on a daily sanitation audit form.

6. Goal: Employees' hands, gloves and outer garments; utensils; food-contactsurfaces of equipment that come into contact with waste; the floor; or otherunsanitary objects do not touch food products without first being adequately cleanedand sanitized. (Key sanitation area #3: Prevention of cross contamination)

Procedure:

A. Employees will be trained on how and when to properly wash and sanitize hands.Training will be documented and kept on file.B. The foreman will maintain hand-washing stations and hand dips at the start and endof process lines. Hand-dip stations are to be maintained at or above 25 PPM iodine.C. The foreman will maintain separate utensil wash stations and dips for shovels, stirrers,buckets and other utensils used in the process.D. Should the process line become contaminated by any form of waste or floor splash,the supervisor or designated person will immediately stop the process line. The sectionaffected will be cleaned, sanitized and inspected before production starts again. Resultswill be recorded on the daily sanitation audit form.E. Supervisors, maintenance workers, quality-control and production personnel, includingthose who handle waste, touch the floor or other insanitary objects, must clean andsanitize their hands and gloves before handling product. These practices will be observedevery four hours by the quality-control supervisor and the results will be recorded onthe daily sanitation audit form.F. Utensils and equipment food-contact surfaces that have come in contact with thefloor, waste or other insanitary objects must be washed and sanitized before beingused in contact with product. These practices will be observed every four hours by thequality- control supervisor and the results will be recorded on the daily sanitation auditform.

Seafood HACCP Alliance Training Course 4-14

ABC Shrimp SSOP (continued)7. Goal: Where applicable, employee's hands, gloves and outer garments; utensils; andfood-contact surfaces of equipment that come into contact with raw product will not contactcooked product or ice used on cooked product without first being adequately cleaned andsanitized. (Key sanitation area #3: Prevention of cross contamination)

Procedure: Employees working in the raw-product production area or on the raw side ofthe cooker on the cooked, ready-to-eat shrimp line will not be assigned to work on thecooked side of the cooker. If such an assignment becomes necessary, supervisors mustensure that those employees clean and sanitize their hands, gloves and outer garmentsbefore working in the ready-to-eat process line. Raw production is not allowed on ready-to-eat process lines. These practices will be observed every four hours by the quality-control supervisor and recorded on a daily sanitation audit form. Supervisors,maintenance workers and others that are required to move from the raw side to thecooked side must first clean and sanitize their hands, gloves and outer garments.

8. Goal: Hand-washing and hand-sanitizing facilities are located in all processing areaswhere good sanitary practices require employees to wash and sanitize their hands. Thesefacilities must be equipped with hand-cleaning and effective sanitizing preparations anddisposable towels. (Key sanitation area #4: Maintenance of hand-washing, hand-sanitizing, and toilet facilities)

Procedure:A. Hand-washing stations and hand dips will be located at all entrances to the processfloor, including entrances from the administrative offices. These will be used upon entry tothe process floor. In addition, line employees will use foot dips for their boots, which willalso be located at each entrance to the production floor.B. Hand-washing stations and hand dips will also be located at the beginning and end ofeach process line. These will be used each time an employee contaminates hands orgloves and upon return to the process line.C. Restrooms will be equipped with foot-activated hand-washing facilities; soap dispensersstocked with antibacterial soap and disposable towels.D. The hand-washing stations will be checked by the quality-control supervisor foradequate supplies before operation begins and every four hours during operation. Theconcentration of the iodine hand dips will be checked before operation and every fourhours during operation by the quality-control supervisor. They are to be maintained at orabove 25 PPM iodine. The results of these will be recorded on a daily sanitation auditform.

Seafood HACCP Alliance Training Course 4-15

ABC Shrimp SSOP (continued)9. Goal: Food, food-contact surfaces and food-packaging materials shall beprotected from adulteration with lubricants, fuel, pesticides, cleaning compounds,sanitizing agents, metal fragments or other chemical or physical contaminants.(Key sanitation area #5: Protection from adulterants)

Procedure:A. All cleaning compounds and sanitizing agents will be clearly identified andstored away from the process area and any other lubricants or chemicals. Thematerial-safety data sheet for all compounds and agents stored at the plant willbe kept on file.B. All food-grade lubricants will be stored separately from nonfood-gradelubricants and will be properly labeled.C. The Stun'em Pesticide Co. will not store any pesticides in the plant. Thecompany will provide a material-safety data sheet for any pesticides or traps usedfor pest control.D. The maintenance department will store and properly label all nonfoodlubricants within the maintenance area. No fuels will be stored within the facility.All gas fuels (i.e., oxygen and acetylene) shall be stored in portable tanks outsidethe plant and will be brought inside only when production is stopped. If itbecomes necessary to use such fuels during production, maintenance personnelwill raise barriers to ensure that the process is not contaminated. When finished,the area will be thoroughly cleaned, sanitized and inspected before productionstarts again.E. The quality-control supervisor will inspect the processing area daily duringoperation for possible contamination sources and to make sure toxic compoundsare labeled and stored properly. The results will be documented on the dailysanitation audit form.

10. Goal: Any toxic compounds allowed in the plant shall be identified, held,used and stored in a manner that protects against contamination of food, food-contact surfaces or packaging materials. (Key sanitation area #6: Labeling,storage, and use of toxic compounds)

Procedure: The quality-control supervisor will inspect the processing area dailyduring operations for possible contamination sources and to make sure toxiccompounds are labeled and stored properly. The results will be documented onthe daily sanitation audit form.

Seafood HACCP Alliance Training Course 4-16

ABC Shrimp SSOP (continued)11. Goal: Food, food-contact surfaces and food-packaging materials will beprotected from contaminants that may be sprayed, dripped, drained or drawn intofood. (Key sanitation area #5: Protection from adulterants)

Procedure:A. The maintenance department is responsible for establishing a regularmaintenance program for the facility's ventilation system. This ensures adequateventilation, airflow and air pressure that prevents or inhibits the formation ofcondensates in the processing and storage areas. Condensates can lead tocontamination of product, product-contact surfaces or packaging materials.B. Supervisors must also ensure that no floor splash occurs in processing areasduring cleaning or sanitizing during production hours. They must also make surethat the area is cleaned, sanitized and inspected before restarting production. Thefood-processing area will be inspected for possible sources of contamination,including condensate, by the quality-control supervisor each day during operationand the results recorded on a daily sanitation audit form.

12. Goal: Ready-to-eat fishery products will be physically separated from rawfishery products during refrigerated storage. (Key sanitation area #3:Prevention from cross contamination)

Procedure:A. Under normal conditions, cooked, ready-to-eat product is not stored in thecooler unpackaged. If this becomes necessary, it must be physically separatedfrom any raw product by a minimal distance of three feet. No exceptions allowed.In addition, all ready-to-eat product—raw or cooked, packaged or unpackaged—will be clearly identified by lot number, species and intended final-product form.B. Coolers will be inspected daily for product separation during operations by thequality control supervisor. Observations will be recorded on the daily sanitationaudit form.

Seafood HACCP Alliance Training Course 4-17

ABC Shrimp SSOP (continued)13. Goal: Anyone who has or may have, by medical examination or supervisory observation,an illness, infected wound, an open lesion such as a boil or sore, or any other problem thatmight contaminate food, food-contact surfaces or packaging materials shall be excluded fromany operations until the condition is healed or corrected. (Key sanitation area #7:Employee health conditions)

Procedure:A. As a part of new employee orientations, staff will be briefed on the need to notifyimmediate supervisors of any illness or injury that may lead to contamination of any part ofthe process. Employees must notify immediate supervisors if they have been exposed to aconfirmed disease outbreak of Salmonella (such as typhoid), Hepatitis A or Shigella. Inaddition, employees will be informed that, if at all possible, they will be assigned duties thatwill not compromise the process. The results of the training will be documented and kept onfile.B. It is the responsibility of all supervisory personnel to observe the apparent well being oftheir personnel. Employees will be reviewed for signs of medical problems daily beforeoperations begin by the quality-control supervisor. At any indication of injury or illness thatmay compromise the process due to contamination, the supervisor will remove that personfrom the line and report to the plant manager. If that employee cannot be assigned otherduties, he or she will be sent home until the situation is alleviated or a medical authority statesthat he or she may return to work. Observations will be recorded on the daily sanitation auditform.

14. Goal: Adequate, readily accessible toilet facilities that provide for proper sewage disposalshall be available and maintained in a sanitary condition and in good repair. (Key sanitationarea #4: Maintenance of hand-washing, hand-sanitizing, and toilet facilities)

Procedure:A. Separate toilet facilities are provided for male and female employees in the break area andadjacent to the processing area. Each restroom is equipped with double doors opening inwardand is well ventilated. The number of toilets provided is based on the number of employees,with consideration to gender given separately. ABC Shrimp Co. has 125 male and 135 femaleemployees. There are eight toilets for males and nine toilets for females. Extra toilets will beinstalled if an increase in employees occurs.B. During production hours, line supervisors check, on a rotational basis, that toilet facilitiesare sanitary and well stocked. Following production, the XYZ Cleaning and Sanitizing Co. isresponsible for cleaning and sanitizing toilet facilities and for restocking them.C. The maintenance department keeps toilet facilities operable and in good repair.D. The condition of the restrooms will be inspected daily by the quality-control supervisor. Theresults will be recorded on the daily sanitation audit form.

Seafood HACCP Alliance Training Course 4-18

ABC Shrimp SSOP (continued)15. Goal: No pests are in any area of a food plant. (Key sanitation area #8:Exclusion of pests)

Procedure: The presence of rodents, insects, birds or other pests in the plant isunacceptable. The Stun'em Pesticide Co. has been contracted and is responsiblefor all facets of pest control within the plant as well as the grounds. Material datasheets for all pesticides used by the company are on file. A representative of thecompany will meet monthly with the quality-control supervisor and discuss facilitypest control. In addition, the quality-control supervisor will inspect the facility forthe presence of pests daily before operation. Observations will be recorded on thedaily sanitation audit form.

16. Goal: The plant is designed to minimize the risk of contamination of the food,food-contact surfaces and food-packaging material. (Key sanitation area #3:Prevention of cross contamination)

Procedure:A. The quality-control supervisor and representatives from the maintenancedepartment will schedule a monthly review of the plant layout and structure toensure that contamination of any aspect of the process does not occur frominternal or external sources. Observations will be recorded on the monthlysanitation audit form.B. Any modification to the physical facility requires the consultation of a certifiedsanitarian.

Seafood HACCP Alliance Training Course 4-19

Sanitation Monitoring and Record KeepingThe ABC Shrimp Company also developed a Sanitation Audit Form to monitor keyareas addressed in their written SSOP. This form is used for both the daily andmonthly sanitation activities associated with the 8 key sanitation conditions andpractices specified in the FDA Seafood HACCP regulation.

Seafood HACCP Alliance Training Course 4-20

Check Your Knowledge

Now you need to return to Module 4 via the Internet.

Click through the text pages until you get to the Check YourKnowledge page (page 4-20). Submit your answers beforemoving on to Module 5.

Good Luck!