TABLE 3-3

POTENTIAL PROCESS RELATED HAZARDS

Finished Product Food	Package Type	Method of Distribution and Storage	Hazards
			Biological							Chemical	Physical
			Pathogen growth - temperature abuse	C. botulinum growth	S. aureus toxin - inadequate drying	S. aureus - batter	Pathogen survival through cooking	Pathogen survival through pasteurization	Pathogen contamination after pasteurization	Allergens/Additives	Metal inclusion	Glass inclusion
			CHP 12	CHP 13	CHP 14	CHP 15	CHP 16	CHP 17	CHP 18	CHP 19	CHP 20	CHP 21
Cooked shrimp, crab, lobster, and other fish, including cooked meat, sections, and whole fish, and including surimi-based analog products	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or paked in oil	Frozen	x				x			x	x
Cooked shrimp, crab, lobster, and other fish, including cooked meat, sections, and whole fish, and including surimi-based analog products	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x			x			x	x
Cooked shrimp, crab, lobster, and other fish, including cooked meat, sections, and whole fish, and including surimi-based analog products	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x				x			x	x
Pasteurized crab, lobster, and other fish, including pasteurized surimi-based analog products	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Frozen	x					x	x	x	x
Pasteurized crab, lobster, and other fish, including pasteurized surimi-based analog products	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x				x	x	x	x
Pasteurized crab, lobster, and other fish, including pasteurized surimi-based analog products	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x					x	x	x	x
Smoked fish	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Frozen	x							x	x
Smoked fish	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x						x	x
Smoked fish	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x							x	x
Salads and cocktails prepared from ready-to-eat fishery products	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Frozen	x							x	x	x
Salads and cocktails prepared from ready-to-eat fishery products	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x						x	x	x
Salads and cocktails prepared from ready-to-eat fishery products	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x							x	x	x
Raw, Breaded shrimp, finfish, oysters, clams, squid, and other fish	All	All				x				x	x
Stuffed crab, shrimp, finfish, and other fish	All	All	x							x	x
Dried fish	All	All	x		x					x	x
Raw oysters, clams, and mussels	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Frozen	x							x	x	x
Raw oysters, clams, and mussels	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x						x	x	x
Raw oysters, clams, and mussels	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x							x	x	x
Raw fish other than oysters, clams and mussels (includes non-finfish species)	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Frozen								x	x
Raw fish other than oysters, clams and mussels (includes non-finfish species)	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x						x	x
Raw fish other than oysters, clams and mussels (includes non-finfish species)	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All								x	x
Partially cooked or uncooked prepared foods	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Frozen	x							x	x	x
Partially cooked or uncooked prepared foods	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x						x	x	x
Partially cooked or uncooked prepared foods	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x							x	x	x
Fully cooked prepared foods	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Frozen	x				x			x	x	x
Fully cooked prepared foods	Vacuum packaged (e.g. mechanical vacuum, steam sweep, hot fill), MAP, CAP, hermetically sealed or packed in oil	Other than frozen	x	x			x			x	x	x
Fully cooked prepared foods	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x				x			x	x	x
Fermented, acidified, pickled, salted, and low acid canned foods	All	All	x	x(*)						x	x	x
Note: MAP = modified atmosphere packaging; CAP = controlled atmosphere packaging (*) Note: Controls for this hazard need not be included in HACCP plans for shelf-stable, acidified and low acid canned foods. See 21 CFR 113 and 114 for mandatory controls.

See also:

FDA Seafood List

Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)

Seafood Information and Resources