The Third Edition of this guidance issued in June 2001. Below is an earlier version.

This chapter contains three tables, which provide the following information:

• TABLE 3-1 - POTENTIAL VERTEBRATE SPECIES RELATED HAZARDS
  contains a listing of potential hazards that are associated with specific species of vertebrate fish (fish with backbones). These hazards are referred to as species-related hazards;

• TABLE 3-2 - POTENTIAL INVERTEBRATE SPECIES RELATED HAZARDS
  contains a listing of potential hazards that are associated with specific species of invertebrate fish (fish without backbones). These hazards are also referred to as species-related hazards;

• TABLE 3-3 - POTENTIAL PROCESS RELATED HAZARDS
  contains a listing of potential hazards that are associated with specific finished fishery products. These hazards are referred to as process-related hazards.

It is important to note that the tables provide listings of potential hazards. You should use the tables together with the information provided in chapters 4 through 20 in order to determine whether the hazard is significant for your particular product, and, if so, how it should be controlled.

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	Food and color additives	Metal fragments
			CHP 12	CHP 13	CHP 14	CHP 15	CHP 16	CHP 17	CHP 18	CHP 19	CHP 20
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	All	All	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	Frozen	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
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
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
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
Raw oysters, clams, and mussels	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	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
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
Partially cooked or uncooked prepared foods	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	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
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
Fully cooked prepared foods	Other than vacuum packaged, MAP, CAP, hermetically sealed or packed in oil	All	x				x			x	x
Fermented, acidified, pickled, salted, and low acid canned foods	All	All	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.

The Third Edition of this guidance issued in June 2001. Above is an earlier version.

Hypertext updated by ear/dms/kwg 2002-JUN-18