A seafood processor was cited for violations of the seafood HACCP regulations. Specific findings include:
- Critical limits were inadequate to control C. botulinum, pathogen growth and toxin and histamine formation; and critical limits for storage temperatures were sometimes exceeded.
- Monitoring and verification procedures were not comprehensive or consistently followed and checks were sometimes missing.
- Corrective actions were not complete or not followed. Implicated products were not evaluated for safety.
- The sanitation condition of and practices in key areas were not monitored sufficiently to ensure compliance with GMP. On various dates, no monitoring was recorded.
HACCP plans must be rooted in science and include controls that will adequately and sufficiently control the identified hazards. Further, the firm must adhere to the noted frequencies for parameters, such as monitoring, and ensure that corrective actions include an evaluation of the finished product.
