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HACCP Plan Caviar
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Caviar in a Glass Jar
HACCP Plan
Overview
What is caviar?
Caviar is the eggs (roe) from a fish that is then preserved with salt.
Overview
Jones, S. (2018). Caviar. [image] Available at: https://goo.gl/images/1pBrXt [Accessed 6 Dec. 2018].
More about Caviar
More about Caviar
Istock (2018). Sturgeon. [image] Available at: https://goo.gl/images/ozo3Le [Accessed 6 Dec. 2018].
- Commonly from Sturgeon fish species
- Beluga, Osetra, Sevruga
- Substitute Caviar
- lumpfish, whitefish, and salmon
- Packed in tin, glass or porcelain containers
- It can have different grades which are based on:
- uniformity and consistency of the grain
- size, colour, fragrance, flavour, firmness, and vulnerability of the roe skin
- fresh versus pressed
Form 1&2
Form
1 & 2
Influenced by:
- Percentage of salt
- Fresh (high grade) or semi-preserved (low grade)
- Pasteurized verus not pasteurized
Caviar Co. (2018). Caviar. [image] Available at: https://goo.gl/images/9nNxLu [Accessed 7 Dec. 2018].
Sommai (2018). Salt.. [image] Available at: https://goo.gl/images/ikZH7N.
Form 1
Form 2
CFIA (2018). Imperial Caviar. [image] Available at: https://goo.gl/images/HEDQ26 [Accessed 7 Dec. 2018].
Marky's (2018). Caviar. [image] Available at: https://goo.gl/images/VrLQ6g [Accessed 7 Dec. 2018].
Double click to edit
Form 3
How It's Made- Farmed Caviar [video]. YouTube. https://www.youtube.com/watch?v=qj75FbpcvUA. Published March 14, 2012. Accessed November 23, 2018.
Form 3
Form 5- 8
- Likelihood
- Severity
- Controlled by PRP?
- Q1: Could a control measure be used to establish at any step?
- Q2: Is it likely that contamination with the identified hazard could occur in access of an acceptible level or increase to an unacceptible limit?
- Q3: Is the process step specifically designed to prevent, eliminate or reduce the likely occurance to an acceptible level?
- Q4: Will a subsequent step eliminate the identified hazard or reduce the likely occurance to an acceptible level?
- Q5: Does this step provide partial control of the identified hazard?
- Controlled at CCP # or PC #
Form 5-8
B - survival/growth of pathogens due to incorrect preparation
Mixing of Brine
- Likelihood: high
- Severity: high
- Not controlled by PRP
- Q1: Yes, weighing appropriate amount of salt for roe
- Q2: Yes, will elimination bacteria however spores may be present
- Q3: No
- Q4: Yes, pasteurization
- Q5: Yes
- Controlled at PC1B
More Hazards
- B - growth of pathogens (E. coli, Staph. aureus, V. cholerae) due to time and temperature abuse
- Controlled by: Storage PRP, employee training program
- B - Staph. aureus, Salmonella, E. coli due to improper handling by employees
- Controlled by: Personnel PRP, employee training program
- C - contamination due to detergent/sanitizer residue
- Controlled by: Sanitation PRP, maintenance program, employee training program
- P - extraneous material from mixing utensils/scraping of bowl
- Controlled by: Preventative Maintenance PRP, foreign material object control
B - pathogen survival due to improper time and temperature applications (C. botulinum)
Pasteurization
- Likelihood: low
- Severity: high
- Not controlled by a PRP
- Q1: Yes, using equipment that is capable of achieving and maintaining the necessary temperature for the necessary amount of time
- Q2: Yes, pathogen-free
- Q3: Yes
- Controlled at CCP1B
Form 10&11
Form
10 & 11
- Critical Limits
- Monitoring
- Deviation
- Verification
PC1B
Mixing of Brine
Critical Limit: 12-20% salt proportion of brine
Monitoring: trained employee is to calculate the percentage of salt based on the weight of roe and water
Deviation: salt proportion is under 12% or over 20%, the employee is to complete a recheck of salt proportion, if still out of spec, place all product from last good check on hold, notify supervisor, product can be reworked or destroyed
Verification: observation of employee completing the task as per procedure
CCP1B
Pasteurization
- Critical Limits: Jars must reach an internal temperature of 65.6 °C for 41 minutes. Pasteurization chamber must reach an internal temperature of 73.9 °C for 41 minutes.
- Monitoring: trained employee record temperature and duration of pasteurization chamber during each cycle
- Deviation: time or temperature parameters not met; product placed on hold, supervisor notified. Product may be re-pasteurized or destroyed
- Verification: Infrared thermometer to scan jars to ensure outside temperature of jars met, observation of operator following procedure.