I would like to add to Greg Scher's comments:
Ice falls under "safety of water", one of the 8 sanitary conditions that are REQUIRED by the US FDA seafood HACCP regulation to be monitored under Sanitation Standard Operation Procedures, even if you conducted a hazard anaylsis and identified no hazards:
Sec. 123.11 Sanitation control procedures.
(a) Sanitation SOP. Each processor should have and implement a
written sanitation standard operating procedure (herein referred to as
SSOP) or similar document that is specific to each location where fish
and fishery products are produced. The SSOP should specify how the
processor will meet those sanitation conditions and practices that are
to be monitored in accordance with paragraph (b) of this section.
(b) Sanitation monitoring. Each processor shall monitor the
conditions and practices during processing with sufficient frequency to
ensure, at a minimum, conformance with those conditions and practices
specified in part 110 of this chapter that are both appropriate to the
plant and the food being processed and relate to the following:
(1) Safety of the water that comes into contact with food or food
contact surfaces, or is used in the manufacture of ice;
(2) Condition and cleanliness of food contact surfaces, including
utensils, gloves, and outer garments;
(3) Prevention of cross-contamination from insanitary objects to
food, food packaging material, and other food contact surfaces,
including utensils, gloves, and outer garments, and from raw product to
cooked product;
(4) Maintenance of hand washing, hand sanitizing, and toilet
facilities;
(5) Protection of food, food packaging material, and food contact
surfaces from adulteration with lubricants, fuel, pesticides, cleaning
compounds, sanitizing agents, condensate, and other chemical, physical,
and biological contaminants;
(6) Proper labeling, storage, and use of toxic compounds;
(7) Control of employee health conditions that could result in the
microbiological contamination of food, food packaging materials, and
food contact surfaces; and
(8) Exclusion of pests from the food plant.
The processor shall correct in a timely manner, those conditions
and practices that are not met.
(c) Sanitation control records. Each processor shall maintain
sanitation control records that, at a minimum, document the monitoring
and corrections prescribed by paragraph (b) of this section. These
records are subject to the requirements of Sec. 123.9.
(d) Relationship to HACCP plan. Sanitation controls may be included
in the HACCP plan, required by Sec. 123.6(b). However, to the extent
that they are monitored in accordance with paragraph (b) of this
section they need not be included in the HACCP plan, and vice versa.
Source: Seafood HACCP Regulation: http://www.cfsan.fda.gov/~lrd/searule3.html
The Seafood HACCP Alliance has a Sanitation Control Procedures course to give training on these 8 principles. The training manual and on-line training video are on the Seafood HACCP Alliance web site at: http://seafood.ucdavis.edu/haccp/scp.htm
Pamela Tom
University of California, Davis
Sea Grant Extension Program
-----Original Message-----
From: owner-seafood@ucdavis.edu on behalf of gregory.scher@us.army.mil
Sent: Wed 7/5/2006 3:28 AM
To: alma tina
Cc: seafood list
Subject: Re: Ice Plant HACCP
Alma,
In this case you have to take into account the possibility of introduction of pathogens into your other processes that you may not have considered in your original HA. This can be mitigated with a sound water source and proper sanitation program for the ice plant. If Seagulls defecate in the ice then it is obviously something that needs fixing, but not with HACCP. The Ice plant can also introduce physical and chemical hazards; but again if the Ice plant is well maintained and chemicals are properly stored then this will not need CCPs.
v/r
CW2 (P) Gregory Scher
Food Safety Officer
218th Medical Detachment (Veterinary Service)
00965-722-3951 (cell)
"Borrow money from pessimists -- they don't expect it back." Steven Wright
----- Original Message -----
From: alma tina <almaorodiotina@yahoo.com>
Date: Wednesday, July 5, 2006 7:17 am
Subject: Ice Plant HACCP
> Dear list,
>
> I would like to ask if it is necessary to have HACCP for ice
> manufacturing? If so, will pathogen growth be considered hazard at
> the ice storage or during storage of ice? The answer I believe is
> quite obvious but Please enlighten me on this.
>
>
> thanks and regards
>
>
>
> ---------------------------------
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