gmp/ssop/haccp/food code for fish & shellfish

GMP/SSOP/HACCP/FOOD CODE FOR FISH & SHELLFISH

Food Science & Technology ProgramDr. John M. Kubaryk

Fish + Shellfish = Seafood; Federal Register of January 28, 1994

The term “fish” includes all fresh or saltwater finfish, molluscan shellfish, crustaceans, and other forms of aquatic life. Fish means fresh or saltwater finfish, crustaceans, other forms of aquatic animal life (including, but not limited to, alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, and all mollusks, where such animal life is intended for human consumption

Fish + Shellfish = Seafood; Federal Register of January 28, 1994

Molluscan shellfish means any edible species of fresh or frozen oysters, clams, mussels, or scallops, or edible portions of such species, except when the product consists entirely of the shucked adductor muscle because the pathogens found in waters from which molluscan shellfish are harvested that can cause disease in consumers would not be found in shucked adductor muscle but in the digestive system which has been removed as well as roe.Birds are specifically excluded from the definition because commercial species of birds are either non-aquatic or as in the case of aquatic birds, such as ducks, regulated by the United States Department of Agriculture (USDA).

Phylum: Mollusks (Latin – mollis for soft) Oysters – class Bivalvia (Two hinged shells) = Pelecypods (hatchet foot): order Anisomyaria family Ostreidae

Greeks began to cultivate oysters as early as the fourth century BC., and they have a rich tradition as an aphrodisiac; King Henry IV was said to eat 400 oysters before dinner. There are over 100 species worldwide.Since the meats from spawning oysters (late spring and summer) will be milky in color, soft in texture with an oily off-flavor because 40 to 80% of their body weight is sperm and eggs they are not eaten, hence the adage: Don't eat oysters in the months without an "r." Even though it's the same species, the flavor of oysters will vary considerably, depending upon where they are grown due to the differences in the trace mineral content and salinity of the water so they are usually marketed by their growing area. This cachet of market names for the same species, is referred to their “terroir” or soil.

Phylum: Mollusks (Latin – mollis for soft) Oysters – class Bivalvia (Two hinged shells) = Pelecypods (hatchet foot): order Anisomyaria family Ostreidae

Live oysters should be held at 34-38 oF (1-3 o C) in a moist environment, stored flat side up to prevent their juices from leaking out. They should have one shell that is well cupped. Don't use ice, as fresh water will kill. Under ideal conditions, oysters will stay alive for 10-14 days, and due to the production of succinic acid their flavor is enhanced up to a point. Shelf life is shorter in summer after animals have spawned. Do not store in plastic bags, or other air-tight containers since they will die without access to oxygen. Fresh shucked oyster meats should be firm and fat and packed in their own juices which should be clear. Shucked meats are graded as: Petite (250-400/gal.), Extra Small (145-250/gal.), Small (96-144/gal.), Medium (64-95/gal.), or Large (64 and under). Stored properly, fresh oystermeats will stay in good condition up to two weeks after they’re shucked. If the meat has a pink color, it indicates the presence of yeast and these should be discarded.

Oysters – EAST COAST

Crassostrea virginica – Eastern, Atlantic or the American oyster gets a shell length (SL) of 3 to 5 inches. Cachet of local names is over 50 including: Apalachicola (FL), Blue Point (NY - 3 to 4 in. but is no longer harvested there and is now a generic term for mild Atlantic oysters), Breton Sound (LA), Milford Haven (VA – 3 to 4 in.) Malpeques (Prince Edward Island 2.75 for smallest up to 5 to 6 in. for the largest, slightly bitter, clean aftertaste and firm, juicy texture ) and Wellfleet (MA 3 to 3.25 in., moderately salty, clean flavor) oyster.Ostrea edulis – Flat, European or Edible oyster gets a SL of 3 to 4 inches; when fattened on the diatom Navicula ostrearia that has a blue pigment marennine that turns the normally yellow oyster into the expensive green tinged Marennes oyster with the flavor of hazel nuts.C. ariakensis – Chinese or Asian oyster grows twice as fast as C. virginicareaching market size (3 in.) in 9 months.

Oysters – WEST COAST

C. gigas – Pacific or Japanese oyster is the most widely farmed oyster in the world, accounting for about 75% of the total world oyster production and gets a SL of 7 inches in 4 to 5 years but can get up to 12 inches. Cachet of some market names from CA includes: Hog Island: from WA some 20 includes: Barron Point, Baywater Sweet, Dabob Bay, & Willapa Bay; from BC some 10 includes: Emerald Cove, Golden Mantle, Imperial Eagle & Stellar Bay.O. lurida – Olympia oyster is the only native oyster to the U.S. West Coast and takes three years to grow to a SL of 0.5 to 1 inch but is too fine to be used for cooking.C. sikamea - Kumamoto oyster gets a SL of 2.5 to 3 inches in three years butthere is more meat in their shell compared to other species of the same size its plump, ivory-colored meat is praised as being delicate, even buttery; is grown on the US West coast but is now extinct in Kumamoto Bay do to pollution.Ostrea edulis – Flat, European or Edible oyster grows on both coasts (see previous slide).

Oysters – Others

Saccostrea glomerata – Sydney rock or commercial edible oyster can reach harvestable size (40 to 50 gm. in shell) in 3 years. Obtains a SL of 7 to 8 cm. but can get a SL as large as 12 cm. When the currents allow them to feed on Navicula ostreariathey also become "le verdissement d'une huitre", (an oyster becoming green), and a "mark of quality" with a hazel nut taste.C. rhizophorae – Mangrove oyster can attain a harvestable size of 7.5 to 10 cm. in 5 to 6 mo.C. angulata – Portuguese oysters are not usually recommended to be served raw, can reach harvestable size (65 gm.) in 3 years.

Phylum: Mollusks (Latin – mollis for soft) Clams – class Bivalvia (Two hinged shells) = Pelecypods (hatchet foot): order Veneroida

There are about 12,000 species of marine clams and over 2,000 varieties of clams. The two main types of clams are soft-shell and hard-shell. Soft shell clams of the family Myidae (longnecks or steamers), the familiesSolenidae & Cultellidae (jackknife and razor clams), the family Mactridae(gaper or horseneck clams), and the family Hiatellidae (geoducks) have thin, brittle shells that they can't completely close because of a long, rubbery neck (or siphon) that extends beyond its edge and for this reason, they have a shorter shelf life than their closed, hard shell cousins. They are generally not consumed raw.

Hard shell clams of the family Veneridae (over 400 species) are coastal having a thick, hard oval shell with concentric rings that can be ribbed that can close completely and can be consumed raw, while those of the families Mactridae & Arcticidae are the ocean clams that need to have their stomachs removed prior to being processed for consumption. Cockles (family Cardiidae Latin: Cardiumfor heart with over 200 species), have thick, solid shells that are radially ribbed down from the hinge to the shell margin are called jumping or leaping clams.

Phylum: Mollusks (Latin – mollis for soft) Clams – class Bivalvia (Two hinged shells) = Pelecypods (hatchet foot): order Veneroida

Live clams and cockles should be held at below 45o F, best 34-38oF in a moist (high humidity) environment. Avoid sudden changes in temperature keep them at a constant temperature until they are sold. Keep moist by placing seaweed, burlap, towels, butcher paper, orsimilar absorbent material over them. Check every day and re-moisten if necessary. Dehydrated (dry) animals will gape. If using ice, do not let them come in contact with it and make sure all melted ice and water drains away from them. Under ideal conditions, hard clams and cockles will stay alive for 10-14 days, although shelf life is shorter in summer after animals have spawned. Make sure the shells are tightly closed. If a shell is slightly open, tap it lightly. If it doesn't snap shut, it should be discarded. To test a soft-shell clam, lightly touch its neck; if it moves, it's alive. KEEP TAGS (see Food Code Section)!Throw away all open clams & cockles before cooking and don't eat the ones that do not open after cooking because they were probably long dead before cooking. Clams and cockles may be kept frozen for up to six months.

Clams – East Coast Hard-shelled

Mercenaria mercenaria (Latin for money because it was used to barter as a form of money) is called the northern quahaugM. campechiensis is called the southern quahog

Quahogs have a gray nearly oval-shaped thick, hard shell that can grow to width of over 6 inches and have a life-span of more than 30 years. Small quahogs (1.5 to 2 in. & 1 to 2 oz.) are called Little Necks (two words) the next larger size (3 to 4 in. & 3 to 5 oz.) are calledCherrystones and the largest are called Chowder clams (4 to 6 in. & 5 to 8 oz.). In some cases the terms Top Necks (2.5 to 3 in. & 2.5 to 3.5 oz.), Middle Necks (2 to 2.5 in.& 1.8 to 2.5 oz.), and Pasta (1 to 1.5 in. & 0.5 to 1 oz.) are also found in markets. All of their shucked meat is edible and can be consumed raw, however, generally the littleneck clams are the most desirable for eating raw.

Clams – West Coast Hard-shelled are generally too tough to eat raw

Tapes or Venerupis philippinarum is called the Manila clam and it is sweeter than eastern clams because their meats have greater levels of glycogen are typically steamed but are also served raw. Maximum length of 6 cm. generally marketed at 3 cm.Protothaca staminea – West coast littleneck (one word) clam takes longer to open when being steamed and has a shorter shelf life than the Manila clam. It takes four to six years to reach the commercial size of 1.5 to 2 inches. Historically not harvested in months without "R's" due to poor post harvest freshness. Tivela stultorum – Pismo clam has to be at least 5 inches to be harvested. It is large, tender, and sweet. The connector muscle can be served raw, while the remainder is normally cooked after removal of the stomach (dark portion). These are particularly good deep-fried. Tapes or V. japonica – Japanese littleneck clam gets to about 2 in.Nuttallia obscurata – the dark mahogany or purple varnish clam is sometimes marketed as the “savoury clam” due to its firm texture with a distinctive, subtle flavor can attain a length of 3 in. (8 cm), however, they can have pea crabs inside that are very resistant to removal and their shells are fragile.

Clams – East Coast Soft-shelled

Ensis directus called the Atlantic jackknife clam shell is shaped like the rectangular blade of an old-fashioned straight razor up to 10 in. in length contains a sweet, white meat that is often steamed. It is harder to catch than its western cousin so not as common.Mya arenaria – called steamer, longneck, and long clam is found on both coasts of the U.S. having an oval-shaped shell that is actually quite thin and very brittle. They average 1.5 to 3 inches but can attain 6 inches in length. Is most often steamed. Panopea bitruncata - the Atlantic geoduck, similar to the Pacific species, occurs from the coast of North Carolina to the Gulf of Mexico.

Clams – West Coast Soft-shelled

Siliqua patula the Pacific razor clam’s shell is shaped like its eastern cousin ranging from 3 to 6.5 in. in length that contains a sweet, white meat that can be fried or steamed. Panopea abrupta or P. generosa called geoducks (pronounced gooey duck) are the world’s largest burrowing clam and has the longest lifespan of all animals at 146 years; can reach up to 9 pounds but is more commonly harvested at 1 to 3 pounds. Due to their size, they have a tough texture and are generally not eaten raw. The neck of the geoduck, which can be several feet long, is usually parboiled and skinned, with skins reserved and ground for chowder and the remaining white meat pounded and fried. The stomach (dark portion) of the body is removed and the rest carved into 1/4-inch steaks, which are considered by many to be superior to abalone. Tresus nuttallii the Pacific gaper and T. capax the fat gaper can both attain a shell that is about 20 cm (8 in.) in length and are processed like geoducks. They are commonly infected with larval tapeworm cysts, but these are harmless to humans. Mya arenaria (see East Coast)

Clams - Ocean clams

Spisula solidissima – Surf or sea clam is the largest clam obtaining a length of 5 to 9 inches. One third of the clam’s shucked weight is made up of the tongue or foot, which is white in color, tender in texture and has a sweet taste and is used to make fried clam strips. Another third of the body weight of the clam is made up of the siphon (an orange colored tube), the strap or mantle and the adductor muscles, which are processed into canned meat. The remaining one third of the body weight is basically viscera (belly) material, which is discarded. Arctica islandica is called the ocean clam or quahog obtains a length of 2.5 to 4 inches and has a pink meat that is chewier, which makes it not suitable for frying so the edible portion (the same as the surf clam is about 2/3’s of the body weight) is processed into a chopped or minced product. It also has a more pungent taste than the sea clam meat so it is used in products that require a stronger flavor. It can live for more than 250 years. The Atlantic mahogany clam is a marketing name for small ocean quahogs, a company has trademarked the name “golden necks” for their mahogany clams.

Clams – Others

Cockles - the giant Atlantic cockle, Dinocardium robustum(Cardium magnum), and the giant basket cockle, Clinocardiumnuttallii, can attain a diameter up to 14 cm., the Greenland cockle Serripes groenlandicus gets up to 13 cm., while the heart cockle Cerastoderma edule gets up to 5 cm. and its meat can weigh between 0.7 to 2 gm. are the ones that are generally found in U.S. markets.Tridacna gigas – The giant clam, which the Chinese consider the adductor muscle to be an aphrodisiac may reach a weight of 500 lb (227 kg) and a length of 5 ft (150 cm).

Mollusks in the class Bivalvia: Mussels & Scallops (order Anisomyaria) Mussels (family: Mytildae)

In 1235 a shipwrecked Irish sailor, Patrick Walton, planted wooden posts in the inter-tidal zone in the Bay of Aiguillon near La Rochelle in the Southwest of France. He strung nets between the poles to catch seabirds for food. He soon realized that mussels grew on the poles and they became his sustenance. In France there are about 700 miles of these rows of mussel beds. Seventeen species of edible mussels grow worldwide, most of them cultivated for human consumption. Mussels are maintained in stores below 40 oF (4.4 oC); displayed on ice and well drained will have a shelf-life of 9-14 days when sold with their byssus (biss-us), a bundle of tough, fibers or with their beard on. If stored without its beard (used by the mussel to attach to its growth medium and needs to be removed before eating) shelf-life is 7-10 days. The creamy-tan meat is tougher than that of either oysters or clams but it has a slightly sweet flavor. Shucked mussels should be plump, their liquid clear. Smaller mussels will be more tender than larger ones. Frozen, whole or halfshell mussels may be stored for 2 years. The meats from spawning mussels unlike oysters and some clams, which become milky in color, with a soft texture and an oily off-flavor, can be consumed but the shelf-life is about 5-7 days.

Mollusks in the class Bivalvia: Mussels & Scallops (order Anisomyaria) Mussels (family: Mytildae)

Mytilus edulis (Blue or edible mussel) cultivated mussels are harvested at a shell size of 2 to 3 inches, which takes some 3 years to attain, and have thin, dark shells while wild have thicker, silvery shells. Their color ranges from white to orange, are plump and tender, but less soft than clams. Color doesn't indicate quality and females tend to be orange when ripe but unlike oysters they do not have an oily off-flavor when they are ready to spawn and are consumed. They are sold live in the shell and average from 10 to 20 per pound, which is about a third of a pound of meat. M. galloprovencialis (Mediterranean or bay mussel) most flavorful in summer & spawns in winter (50% more meat than the blues) Perna canaliculus (New Zealand greenshell or greenslip mussel) grows to over 8 inches, though market size is usually 3 1/2 to 4 inches (about 30% larger than blues averaging 8 or 12 mussels per pound). Color has no effect on flavor with females tending to be orange to apricot while males tend to be cream.Modiolus spp. (Horse mussels) can get to 9 inches

Mollusks in the class Bivalvia: Mussels & Scallops (order Anisomyaria) Scallops the only bivalve that can swim (family: Pectinidae)

Out of nearly 400 species of scallops found worldwide, only about a dozen are harvested commercially. Plactopecten magellanicus – Sea scallop yields 20 to 40 adductor muscles (AM)/lb.Argopecten irradians – Bay scallop 50 to 90 AM/lb.Argopecten gibbus – Calico scallop about 100 AM/lb.Patinopecten caurinus - Giant Pacific weathervane scallop 10 to 30 AM/lb.The smooth pink scallop (Chlamys rubida) and the larger spiny pink scallop (C. hastata) yield 20 to 25 AM/lb even though their shell diameter is 2 in. compared to the 8 in. for Pecten maximus the king or great scallop when it is 20 years old or its smaller Mediterranean cousin P. jacobeus, which can get to some 6 in. The queen or delicate scallop (C. delicatula) gets to a slightly larger size (3 in.) than other members of its genera that can be found in U.S. markets.

Mollusks in the class Bivalvia: Mussels & Scallops (order Anisomyaria) Scallops the only bivalve that can swim (family: Pectinidae)

Scallops are generally not sold live because they die quickly once harvested having a shelf life of about 2 to 3 days so they are often shucked as harvested. Fresh scallop meats should be maintained between 38o F and 40o F in a moist environment away from direct contact from ice and water, because they can absorb water. Typically, normal scallop meat (dry) will have a moisture content between 75 and 79%, depending on the animal's spawning cycle. To prevent abuse of the food additive tripolyphosphate (TPP) that increases shelf-life by retaining moisture the FDA requires that any scallop with more than 82% water content be labeled as a "water-added" product, and scallops with more than 86% water cannot be marketed. Fresh scallop meats are non-symmetrically round, should feel springy having a firm texture and distinct sweet odor, like the sea, not strong and fishy. A sour, iodine, or sulfurous smell indicates spoilage. Scallops are usually creamy white, though the smaller varieties may have light tan or pink hue, while larger scallops may show some light orange or pink coloration. The mild flavored orange reproductive glands known as "coral" are also edible, although not widely consumed in the U.S. Scallops freeze well and should be solid and shiny.Live scallops should be kept moist by placing seaweed, burlap, towels, butcher paper, or similar absorbent material over them at 38o F and 40o F so they can be eaten whole like clams or oysters.

Mollusks in the class Cephalopoda (Greek for Head Footed) subclass Coleoida: Cuttlefish, Squid, & Octopus

Superorder Decapodiformes (Latin for 10 feet - actually 8 arms & 2 feeding tentacles)Sepiida: Order containing 119 species of Cuttlefish that are not found in the Americas most common consumed are Sepia officinalis, S. elegans, & S. pharaonisTeuthida: Order containing some 300 species of “true” squids of which over 100 are harvested. There are two families of squid: Ommastrephidae and Loliginidae. Ilex spp. (shortfin squids), Loligo spp. (common inshore squids) & Todarodes spp. (Flying squids). Loligo pealii (longfin squid) L. opalescens(California market squid) and Illex illecebrosus (shortfin squid) most common in U.S. Dosidicus gigas (the jumbo flying squid) is also becoming common in the U.S. marketplace. However, worldwide Todarodes pacificus (Japanese flying squid) and I. argentinus (Argentine shortfin squid) are most harvested. Sepiolida: Order containing 68 species of animals referred to as bobtail or stubby squid but are not squid and are actually closer to cuttlefish. Rossiamacrosoma (stout bobtail) and Sepiola rondeleti (dwarf bobtail) can be found in U.S. markets.


When buying whole squid, look for eyes that are clear and full. The skin should not be torn, ink sac intact with no leakage and the meat very firm. The skin of fresh squid is cream-colored with reddish brown spots; as squid ages, the skin turns pinkish and musty odors develop. When well handled can retain high quality for some 7 days.Fresh processed cuttlefish can retain their high quality for a maximum shelf-life of about 10 days, while squid and octopus can last some 9 and 7 days, respectively. They should be buried in ice with the belly cavity full of ice, since this is where deterioration happens most quickly. Adding ice to the belly slows this enzymatic process.


Superorder: Octopodiformes (Latin for 8 feet –actually 8 arms with no tentacles) Octopus spp.contains 89 species (about a dozen are commercially important, especially the Atlantic O. vulgaris & the Pacific O. dofleini octopuses), Cistopus indicus (the old woman octopus has an iridescent green on the underside of its mantle) is the only member of this genus, & 9 members in the genus Eledone (horned E. cirrhosa & musky E. moschata octopuses) being commercially marketable.

You have to dress octopuses because all of them are venomous. Their saliva contains a mixture of strong neurotoxins (venoms) used to immobilize their prey. They use their beak and/or tongue to make a wound into which the toxic saliva can be squirted. Some species like Hapalochlaena spp. the blue ring octopuses' saliva contains the powerful nerve toxin known as tetrodotoxin, which is the toxin found in the liver of puffer fish. Not all the venoms effect humans.

Univalve gastropod (Greek gaster, "stomach"; pous, "foot")

mollusks: snails, abalone & conch

Out of the 4,000 species of predatory whelks (family Buccinidae) Buccinumundatum or the common whelk is the only commercially viable species because it is easily trapped while other edible whelks are not. The other maritime snail that is marketable is Littorina litorea or the common periwinkle (family Littorinidae).Abalone: About a dozen of the 100 species of these vegetarians Haliotis spp. (Greek for sea ear) are commercially important. In the U.S. H. rufescens is farmed. Their meat is lean with a sweet, delicate flavor similar to that of clams. Conch (pronounced "konk"): Out of the 65 species of Strombus that like abalone are plant eaters, four (S. gigas - means giant spiral shell) or queen conch, S. gigas verrilli, S. gallus or hawkwing conch & S. costaus or ivory conch) are generally considered to be edible and commercially marketable. Their meat is lean, smooth and very firm with a sweet-smoky flavor and chewy texture

Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot) Class: Crustacea – (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten; poda, feet)

All 26,000 species of crustaceans increase length and weight byperiodically shedding the exoskeleton during the process of molting or ecdysis interspersed by intermolts. There are more than 300 species of crayfish (also called crawfish, or crawdad) worldwide, most of the U.S. ones that are consumed belong to the genera Pacifastacus and Procambarus. The signal crayfish Pacifastacus leniusculus is the largest crawfish native to the U.S. and comes from the Pacific northwest. Both males and females can reach 6 to 7 inches in length. Over 90% of crawfish cultured in the United States are either red swamp crawfish (Procambarus clarkii) or white river crawfish (P. acutus) both generally exceed 3 inches in length.


Out of the 8,000 species within Decapoda there are 4,500 species of crabs worldwide. True crabs belong to the infraorder Brachyura(Greek brachy, short; ura, tail) and have a pair of claws (chelae). The family Majidae (Spider crabs) are crabs with a triangular carapace, pointing forward, usually spiny, long legs, that are commercially exploited majids are the snow crabs (Chionoecetes spp.) and spider crabs (Maja squinado & Macrocheria kaempferi). Snow crab is the market name for some spider crabs.The family Portunidae (Swimming crabs) containing 13 genera, are crabs with broad carapace, often with sharp lateral spines. The last pair of legs is flattened at the end, with a paddle like expansion used to swim or to dig in the sand. Contains the genera Callinectes spp. (Blue crabs), Thalamita spp., Charybdis spp., & Portunus spp.


The family Cancridae (Edible Crabs), contains the genus Cancer (hard shell) are characterized by a carapace that is broadly oval and saw-toothed on the front side are widely distributed in temperate oceans, contains 23 species many are commercially marketed as rock crabs. The family Xanthidae, are crabs having a squarest carapace, with large and strong claws, contains the Stone Crab (Menippe mercenaria) and the Tasmanian giant crab (Pseudocarcinus gigas), which can weigh up to 15 kg. The family Lithodidae, which contain the king crabs (Paralithodes) and the Northern stone crab (Lithodes maja) are not true crabs and they belong to the infraorder Anomura.

Legs, legs and more legs

Like the king crabs (Paralithodes camtschatica [red], P. platypus[blue], P. brevipes [Hanasaki]) the snow and tanner crabs(Chionoecetes oplio [snow], C. bairdi [tanner], C. angulatus [triangle tanner] and C. tanneri [grooved tanner]) are esteemed for their fleshy leg meat.The Japanese spider (Macrocheria kaempferi) gets a leg span up to 6 meters across and a weight of 20 kg., while king crabs get to 4 to 5 meters across its legs, and can weigh 4 to 6 kg.Northern stone crab (Lithodes maja is a spider crab) has a carapace width (CW) of 13 - 14 cm., a leg spread of 60 cm. and can weigh 1.4 kg.The male European spider crab (Maja squinado) claws can reach a span of close to 3 to 4 meters has a circular, convex red, brownish-red, or yellowish carapace up 20 cm in width

Mud crabs - Xanthidae

The stone crab Menippe mercenaria, is also called "moro" or "morro" crab is the largest of the mud crabs has a CW 10 cm. and the rocklike, oval-shape carapace is brownish red with gray spots and tan underneath. They have large and unequally-sized chelae with black tips. Females have a larger carapace, but males usually have larger claws than females. To prevent over fishing only the claw meat is eaten so fishermen twist off one claw (which must be at least 4 in. form tip to first joint) from crabs and toss them back to grow a new one. Crabs will regenerate their claws within 2 years of their 10-year life span. To determine which claws have the most meat, they are floated in a tank of water, with the less meaty claws rising and being sold as "lights." Claws are boiled for 7 minutes because the meat has a tendency to adhere to the shell if raw or “greens” are directly frozen. The freezing process seems to remove an unpleasant iodine taste which is often noticed in the meat. Minimum size for claws is 2-2.75 ounces but a large claw can weigh up to half a pound.

Beware of killer crabs - Xanthidae

Most of the known poisonous crabs belong to this family. They accumulate neurotoxins (Tetrodotoxin(TXX), Paralytic shellfish toxins (PSTs, among others) in their flesh that cannot be destroyed by cooking, and are extremely potent. Generally these poisonous crabs are advertising this fact by being brightly colored when they are alive.

Swimming crabs - Portunidae

The blue crab (Callinectes sapidus), means a "beautiful swimmer that tastes good" has a dark blue-green oval shell and the top of the males largest claws have a deep blue coloring, while the females have red tips at the end of their claws. Sexes can be identified by the abdominal flap or apron. In the male it is shaped like an inverted T, but in the female it is much broader, this is important because some recipes call for she crabs or sooks, while males are called jimmies. The blue crab's carapace is about 7 inches (17.8 cm) wide (CW) and 4 inches (10.2 cm) long, and it weighs 1 to 2 pounds (0.45 to 0.9 kg) when fully grown. Soft-shell crabs are crabs that have molted and have not yet had time to produce a new carapace. In the United States, the blue crab is the species most commonly eaten in its soft-shell state.

Swimming crabs – Portunidae

The lesser blue crab (Callinectes similis) does not exceed 4 inches in CW.The red blue crab or Bocourt's swimming crab (C. bocourti) has a carapace color that is typically olive green, chelae are red to dark red-brown, and the joints often have a purple-red cast. Large males may have a CW over 5 in.; while females measure only 4.8 in. The ornate blue crab (C. ornatus)Giant swim crab (C. toxotes)The deep-sea red crab Chaceon quinquedens is a commercially important geryonid (different family in the superfamily Portunoidea) that can obtain a CW of 4.5 to 5 in. The royal crab (C. affinis), the brown crab (C. fenneri), the blue or green swimmer crab (Portunus pelagius) & the velvet or lady crab (P. puber) with a black carapace covered with a velvety pile are also commercially marketable under the name swimming crab.

Edible or rock crabs - Cancridae

The Dungeness (Port near Puget Sound where it was first commercially processed) crab (Cancer magister, means principal or chief crab) attains a CW of 8-10 inches and is the most popular of western U.S. crabs. They weigh some 0.8 to 1.8 kgs. and its carapace is brown to purple in color. The yellow crab, Cancer anthonyi , and the brown rock crab, C. antennariusattain a CW of 7 inches. The sand or purple crab, C. irroratus attains a CW of 5-6 inches and a weight of 0.25 kg but they cannot be shipped live; in a marketing move they were named "peekytoes" around 1997 and what was once a discarded by catch of the lobster fishery became a delicacy. The edible crab, C. pargus is reddish-brown in color with large black tipped chelae attains a CW of 6-10 in., the spider crab, C. quanbumi has long spidery legs, and the red crab, C. productus, attains a CW of 8 inches. All are collectively referred to as "rock crabs".The Jonah or white crab, C. borealis has a carapace outline more rounded, legs relatively shorter but claws more massive than rock crabs. It attains a CW of 7 inches and 0.4 kg in weight


Live hard-shell crabs in a cool (50 oF), moist, dark environment (seaweed, burlap, towels, butcher paper, or similar absorbent material over them) have a shelf-life of 2-3 days. When choosing live crabs, look for those that are active, have hard shells and are heavy for their size. Crabs that have recently molted will be light, hollow (full of water), and won't contain much meat. Crabs nearing the end of their molt cycle will be heavy and full of meat. The shells should be brightly colored and moist, not dry or flaky, and there shouldn't be any scaly white patches on the legs. Live hard shell crabs displayed in tanks can survive for long periods of time; however, if you want to maintain an excellent relationship with your consumers for high quality a week is about the maximum time you will keep a crab in the tank.Fresh cooked crab smells fresh, with no hint of ammonia odor. Spoiled crab meat is sticky, has an ammonia odor and is yellowish in color. Cooked crabs in the shell should be bright red in color and have no disagreeable odor.


There are over 2,000 species of decapods belonging to suborder Natantia classified as shrimp (also called prawns, when large, scampi, Italian for jumbo shrimp, and langostinos, Spanish for prawn) worldwide. Correctly shrimp are saltwater animals and prawns fresh water ones. Raw shrimp are also called “green shrimp”.


Raw, shelled shrimp should be moist and translucent, their color should be bright and lively, and the texture firm, not limp and have a mild odor. The shells of most varieties are translucent with a grayish green, pinkish tan, or light pink tint that are tightly attached to their bodies, not falling away. Shells with blackened edges or black spots underneath indicate they are past there prime. Raw, shelled shrimp reach peak in flavor after 2 to 4 days on ice, when properly maintained on ice they will be high quality product for your consumers for 8 to 10 days.Cooked, shelled shrimp meat should be brightly pink-orange to red and white in color that is firm and retains a curled shape (flat, limp shrimp should be discarded) with no disagreeable odor. If unshelled, the shells are shiny and translucent (not cloudy) and are not torn.

Some commercially important shrimps and prawns

The cold water pink shrimps (Pandalus jordoni & Pandalus borealis, which is also called Alaskan pink) normally attain 7.5 to 10 cm. in length but can get to 15 cm., are both small shrimp without dark veins, while the warm water pink Penaeus duorarum, have the dark vein and comes in a variety of colors, including brownish pink and lemon yellow can attain some 11 inches (28 cm.) in length.Brown shrimp (Penaeus aztecus) has a firm texture, stronger flavor than white and pinks often with a hint of iodine that can get to 9 inches in length.Rock shrimp (Sicyonia brevirostris) meats are very firm, more lobster- like than most shrimps; 1 lb of raw tails will generally yield one-half a pound of cooked, peeled, deveinedmeats. They can attain a maximum length of up to 6 inches (15 cm.).White shrimp (Penaeus setiferus) has a firm texture with mild taste, generally the standard sensory reference to which other shrimps are measured too, but only gets to some 8 inches in length.Royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus) have a brilliant crimson red, or grayish pink and can taste like lobster obtains a maximum length of some 8.5 inches (22 cm.)

Some commercially important shrimps and prawns

Three species of big cold, saltwater shrimp are the sidestripe shrimp (Pandalopsis dispar, known for its sweet flavor can attain 20 cm. in length), the coonstripe shrimp (Pandalus hypsinotis, which can attain a maximum length of 9 inches (23 cm.)), and the spot shrimp (Pandalus platyceros, which can exceed 23 cm. in length), all of which may be marketed as spot shrimp or spot prawns. Large spot shrimp, which can average eight to 12 head-on shrimp per pound, produce shell-on tails in the 21/25 and 26/30-size grades (next slide). Tiger prawn (Penaeus monodon) can grow as long as 13 inches (33 cm) & the Kuruma prawn (Penaeus japonicus) which can grow as long as 7.5 inches (19 cm) are both saltwater animals.Giant fresh water prawn (Macrobrachium rosenbergii) can attain a maximum length of 34 cm and 0.32-0.40 kg. in weight.

Shrimp – Counts (number of shrimp per pound) Whole or Headless that is the question?

Sizes are sometimes expressed as names instead of numbers, such as U/10 or Extra Colossal means that it takes less than 10 to make a pound, 12/15 or Colossal, 16/20 or Extra Jumbo, 21/25 or Jumbo, 26/30 or Extra Large, 31/35 or Large, 36/40 or Medium Large, 41/50 or Medium, 51/60 or Small, and 61/70 Extra Small. Although names are widely used, there is no official guideline on what those names signify so when used, particularly at retail, it must be accompanied by the number of shrimp per pound, or the count. Counts are different when applied to peeled and/or cooked shrimp. The term "finished count" refers to the actual number of peeled shrimp/pound in the package. Another term, "peeled from" count, refers to the count/pound of the shrimp prior to peeling. "Peeled shrimp" (shell removed) are sold in a variety of forms including "PUD" (peeled undeveined), "P&D" (peeled and deveined) and "Tail-on" (peeled with the tail and adjacent shell segment left on).


Lobsters can be divided into four families: Palinurida and Panuliris (Spiny or Rock lobsters), Scyllaridae (Slipper lobsters), and the Nephropidae (Clawed lobster)There are 49 species of spiny lobsters worldwide and all lack claws (chelae). Palinurus argus (commonly called the Florida or Caribbean spiny lobster 45 cm. maximum length (ML)) is found in the Atlantic waters off of the U.S., while P. elephas ML 50 cm. & P. vulgaris ML 50 cm. are found in the waters of Atlantic in Europe down to North Africa. These are sometimes referred to as the warm water spiny lobsters.

Cold water spiny lobsters

The cold water members of spiny lobsters are found in waters off of Australia (Jasus novaehollandiae ML 50 cm. in the south, Panuliris cygnus ML 40 cm. in the west, tropical rock lobster Panuliris ornatus ML 50 cm. north and east coasts), South Africa (J. lalandii ML 45 cm. and Palinuris gilchristi ML 30 cm.), and New Zealand (J. edwardsii ML 58 cm. and J. verreauxi ML 60 cm.)

Slipper or shovel nose lobsters

There are some 70 species of slipper or shovel nose lobsters that like rock lobsters lack claws (chelae). The scaly slipper Scyllarides squammosus ML 40cm., the hump-backed slipper S. haani ML 50cm., the Spanish slipper S. aequinoctialis ML 30 cm., the Antarctic slipper Parribacus antarcticus ML 20 cm., the regal slipper Arctides regalis ML17 cm., the timid slipper A. timidus, the Japanese fan lobster and the flathead locust lobster Thenus orientalis ML 25 cm. are all commercially sold. Both rock and slipper lobsters are used to produce lobster tails, especially when frozen because their meat freezes better than the meat from the clawed lobsters.

Clawed lobsters

There are 48 species of clawed lobsters with Homarusamericanus the American lobster (ML 64 cm.) and its European cousin, Homarus gammarus (ML 60 cm.) are the largest ones making it to our tables.The Norway lobster Nephrops norvegicus (ML 24 cm.), the Florida lobsterette N. aculeata (ML 14.5 cm.), the Caribbean lobsterette Metanephrops binghami (ML 17 cm.), and the red lobsterette M. rubellus (ML 18 cm.) are all smaller members of the lobster family (Nephropidae) but are large enough and plentiful enough that they are also marketable.

What is lobster that is not lobster but is longostinolobster at least for now

Squat lobsters are decapod crustaceans of the families Galatheidae and Chirostylidae, including Pleuroncodes planipescommonly called the Pelagic Red Crab that can obtain a length of some 4 inches. In April 2006, the FDA sanctioned the use of the term "langostino lobster" for it after a California-based restaurant chain, Rubio’s Fresh Mexican Grill, was sued for using it in its “lobster burritos”. Sen. Olympia Snowe, from the nation's leading lobster-producing state, Maine, is asking to yank approval for restaurants to market the product as lobster on their menus.


When buying live lobsters look for those that are active, not sluggish in their tanks. If the lobsters are displayed in a holding tank, the water in the tank should be clear and smell clean, not fishy. When the lobsters are picked up, their tails should curl tightly under their bodies, and they should wave their claws vigorously, which hopefully are tied close. Their shells are clean without dark blotches or cracks. Lobsters are categorized according to size. Small lobsters, called chicken lobsters, weigh up to 1 pound. Quarters weigh a bit more, at 1 1/4 pounds. The next size up are called large, or select, and can weigh 1 1/2 to 2 1/2 pounds. Jumbos weigh more than 2 1/2 pounds.Cooked lobster should have bright red shells, shiny black eyes, meat should be moist (picked lobster meat is snowy white with red tints), and there should be only mild pleasant odors.

Fish can be divided into various sub-categories according to habitat, shape and flesh type

Regardless if they are freshwater, brackish or saltwater fish they all maintain an internal osmotic concentration that is about one third the strength of seawater, this means that saltwater fish tend to accumulate higher levels of free amino acids to help them survive than freshwater fish whose internal salt levels are 60 times greater than their habitat waters. If these happen to be glycine and glutamate one could understand why some people swear that saltwater fish taste better than freshwater fish. But I can’t tell the difference. Saltwater fish also have high levels of Trimethylamine oxide (TMAO) to help in osmoregulation, which is broken down by bacteria after the animal is dead to smelly TMA , which is further broken down to dimethylamine (DMA) that has a weak ammonia odor. TMAO levels are greater in fish from colder waters, those that are more active swimmers, and in bigger fish.Freshwater fish generally have very little or no TMAO.


Off-flavor is caused by organic compounds which enter the fish from the water through the skin or across the gills making fish resemble a sponge, especially freshwater fish because they do not drink copious amounts of water as do their marine cognates for osmoregulation purposes. Two specific compounds have definitely been identified as producers off-flavors in fresh farmed fish: geosmin and 2-methylisoborneal.Off-flavors can also arise due to what the fish consumes, but this source is generally a problem in wild marine and freshwater fishes.


There are two broad categories of shape and these are round or flat. This determines to some extent what market form one can process the fish into and how it can be used. The two broad categories of flesh in fish are white or red, the latter gets it color from the presence of the protein myoglobin. Red muscle contains more TMAO than white muscle and generally has a much stronger fishy taste and odor when fresh.

Fish

High quality fish will have skin that has an appearance that shines, fresh shiny mucus, any blood in the body cavity should be bright, abdomen and belly clean, and firm, the scales will beconnected firmly, laying flat and with no signs of physical damage, the meat will be firm and elastic that will bounce back after pressure has been applied with a finger, the eyes will be brilliant and full, with black pupils and transparent corneas, and the gills will be moist with a dark pink or red coloration with no unpleasant odors.

Fish

Fish that will raise customers ire will look dry, dull, damaged or soiled and the blood in cavity is dark, dull, brown or black and is thin, abdomen and belly discolored, smells and is soft, scales will be curled, fall out easily when handled, or many are missing, the meat is dull, washed-out with little variation in color, and is sticky and soft, leaves an imprint when touched, the eyes are dull, dry, sunken cloudy or gray, and the gills dull red brown or gray, andare dry and broken.

Fish

Fresh fish will generally almost have no odor but as quality deteriorates the fish will take on a smell of freshly cut grass or of algae. At the end of its shelf life it can have a sour smell or the infamous fishy or ammonia odorCleaning, sanitizing, personal hygiene, and proper hygienic practices help minimize loss of quality

Shellfish Toxins

Illness is due to ingestion of tissues containing heat-resistant toxins that are not destroyed by normal cooking and whose presence is undetectable by organoleptic(they taste and have the aromas that make us want to eat them) making it impossible to distinguish non-toxic from toxic shellfish unless one uses laboratory testing.

Shellfish Toxins (clams, oysters, scallops, mussels)

Diarrhetic Shellfish Poisoning (DSP) –dinoflagellates (Dinophysis – at least 9 toxins with okadaic acid as the base villain)“Usual GI symptoms”Nausea & vomitingSevere diarrheaAbdominal painRecovery generally within 72 hours – never fatal.

Shellfish Toxins (clams, oysters, scallops, mussels but also mackerel, lobster and crab)

Paralytic Shellfish Poisoning (PSP) – dinoflagellates in the coastal northeast and northwest (18 a 24 toxins with saxatoxin as the primary and most toxic villain)Tingling, burning sensation around lipsTingling in extremities, numbnessParalysis of extremitiesDeath due to respiratory paralysis but generally recovery within 24 hoursUsual GI symptoms

Shellfish Toxins (clams,

oysters, scallops, mussels)

Neurotoxic Shellfish Poisoning (NSP) – unarmored dinoflagellates that are common in red tides in the coasts in the Gulf of MexicoTemperature reversalTingling in extremities, numbnessDental painUsual GI symptomsNot fatal and symptoms gone after 17-72 hours.

Shellfish ToxinsClams, oysters, scallops, mussels but also in some crabs, such as, Dungeness, tanner, red rock,

and herrings; generally limited to west coast US

Amnesic Shellfish Poisoning (ASP) – diatoms (Pseudonitschiapungens - Domoic acid)Loss of balance, disorientationSevere headache Permanent short term memory lossUsual GI symptomsDeath can occur in the elderly but generally recovery within 24 hours

The marine toxins do not represent a great problem in shellfish if only the abductor muscle is consumed. Why?

BECAUSE

Shellfish are filter feeders and as the toxins accumulate they do so in the gastrointestinal tract so if you don’t eat it you will not ingest the toxins. However, with the exception of scallops most people will be normally ingesting the GI tract with the shellfish. An exception is the purple hinge rock scallop (Crassadoma gigantea) that has been found to have elevated levels of biotoxins in the abductor muscle.

However

Paralytic shellfish poisoning and amnesic shellfish poisoning are of particular concern in pink and spiny scallops because, unlike larger scallop species, they are marketed whole in the shell, fresh or frozen.

Ciguatera (from the Spanish word for a poisonous snail) Fish

The most commonly reported marine toxin disease in the world is Ciguatera, which is caused generally by the consumption of subtropical and tropical marine reef fish which have accumulated the naturally occurring toxins through their diet. Ciguatoxin originates from a dinoflagellate named Gambierdiscus toxicuswhich colonizes coral beds. The toxin first accumulates in the coral-grazing fish and is then passed up and through the food chain to the carnivore fish (i.e., snapper, grouper, amberjack, barracuda) that we prize as food. Larger and older fish are more toxic The contaminated fish has a normal appearance, texture and tasteThe severity and duration of the illness depends on the size of the portion of the contaminated fish and the fish consumption history of the victimOver 400 different kinds of fish have been linked to the disease, even salmon.

Ciguatera Poisoning Symptoms can occur in just a few minutes or up to about 30 hours after eating, most within one to six hours after eating

the contaminated fish.

Temperature reversalUsual GI symptomsTingling in extremities, numbnessCardiovascularCan be fatalLong lasting - days to months

Histamine or Scombroid poisoning

Defined in 21 CFR 123.3 swordfish, dorado (mahi-mahi), tuna, mackerel and other species in the Family Scrombridea, as well as other non-scombroid, dark fleshed, fatty fish species, such as sardines and anchoviesResults from exposing these fish after capture to temperatures that permit the growth of the mesophilic bacteria that produce significant levels of histamine.Scombroid fish have internal enzymes that can be induced by short temperature abuse early in the chilling process to form histamine from histidine, causing a health risk to the consumer.

Histamine or Scombroid poisoning

Tuna, dorado, mackerel, Spanish mackerel, sardines, herring, and anchovy. You will eat these and could become sick due to the levels of amines because they have not spoiled in the sense that they still taste good. Haddock, hake, rainbow trout, octopus, squid, scallops, shrimps. You will not eat these because they will be so decomposed you will throw them in the garbage before the levels of amines will be sufficient to cause illness.

Action levels for histamine

50 ppm indicates decomposition in raw or frozen tuna and dorado. 50 to 500 ppm indicates decomposition in other species.500 ppm in tuna, indicate toxic levels of

histamine in tuna and is a health danger

Histamine prevention

Fish should be placed in ice or in refrigerated seawater (RSW) or brine at 40°F (4.4°C) or less within 12 hours of death, or placed in RSW or brine at 50°F (10°C) or less within 9 hours of death Large tuna (i.e., above 20 lbs.) that are not eviscerated before on-board chilling should be chilled to an internal temperature of 50°F (10°C) or less within 6 hours of death

Histamine prevention

Fish exposed to air or water temperatures above 83°F (28.3°C), or large tuna (i.e., above 20 lbs.) that are eviscerated before on-board chilling, should be placed in ice (including packing the belly cavity of large tuna with ice) or in RSW or brine at 40°F (4.4°C) or less within 6 hours of death

Histamine poisoning symptoms

Rapid onset some 10 to 30 minutes after consumptionHeadacheNausea & vomitingDiarrheaWeak pulseOral burning sensationRed rash and/or itchingSpontaneous recovery within 24 hours

Seafood is a disparate array of products encompassing literally hundreds, in the U.S. but globally closer to a thousand, of edible species that have little in common other than an aquatic origin. Collectively, seafood has perhaps the most diverse and complex microbiology of any food commodity.

The range of habitats for edible species is also diverse. These habitats have a bearing on the types of microorganisms, toxins, parasites, chemicals, and other potential hazards that fish and shellfish may be exposed to that can affect human food safety.

All shellfish and fish contain large quantities of the protein and other nutrients especially unsaturated fatty acids (contain double bonds), however, each species has its own characteristics. Retailers need to understand this if they are going to maintainhigh-quality level for the longest periods of time. Fish are rich in unsaturated fats, which act as antifreeze for cold water fish, and are good for our hearts. Once harvested oxidation turns fat rancid by breaking the double bonds and releasing freeradicals causing the fish flesh to turn brown or yellow, decreasing appearance, taste, and shelf-life.

Factors Influencing Nature of Fats

SpeciesDietWater temperature: lower it is increases the degree of unsaturation (more double bondsSalinity

Quality loss begins when the animal dies and is generally proportional to time, the temperature, the type and the quality of the packaging, and the sanitary management of the product.

The deterioration or decomposition of food is caused for bacteria, chemical reactions, and by enzymes (called autolysis or belly burn) that reduce the quality of the food until it becomes rejected by the consumer. It costs you money so you want to avoid it but it has nothing to do with food safety because decomposed food will not be consumed so it will not cause illnesses. Remember that for every 10oF above 30oF shelf-life is reduced by one-half.

If it takes 24 hours to get a fish that was at 15 oC to 3.5 oC that means the fish has

lost the equivalent of 3 to 4 days of its iced shelf-life!

Time Temperature Relative rates of decomposition Equivalent hours on icehours (C) Nixon O/R Nixon O/R

2 15.0 7.0 6.5 14.0 13.01 14.7 6.9 6.4 6.9 6.41 13.5 6.4 5.8 6.4 5.81 10.8 5.3 4.3 5.8 4.31 9.4 4.8 3.6 4.8 3.64 8.6 4.4 3.3 17.6 13.62 7.5 4.0 2.9 8.0 5.82 5.0 3.0 2.65 6.0 5.310 3.5 2.4 1.8 24.0 18.024 93.5 75.8

Time & Temperature (0 oF, -18 oC)

Fish with high levels of lipids, such as, mackerel, salmon, trout 2 to 3 monthsFish with low or medium levels of lipids, such as, snapper, sole, turbot 3 to 4 monthsShellfish, such as, clams and oysters 2 to 3 months but shrimps and crabs 3 to 4 monthsGround meat 3 to 4 months, beef or lamb 8 to 12 months

HACCP pronounced “hassip”

In fiscal year 2001, 31% of all fish & shellfish processing plants inspected by the Food and Drug Administration (FDA) did not require a HACCP (Hazard Analysis & Critical Control Points) plan. Why?

HACCP

The risk assessment demonstrated that there were no Critical Control Points (CCPs) making a HACCP plan unneeded. This often takes place when you are dealing with fresh and frozen fish that will be cooked by the consumer.

HACCP

There were about 4100 U.S. seafood processors in fiscal year 2001, most of which were small businesses, which processed over 350 species. The majority of all seafood consumed in the United States is imported, from about 159 countries and there are only 193 members of the U.N. with the most recent being East Timor.

HACCP

Based on FDA's historical classifications, in FY2001 approximately 85% of firms could be considered to be "in compliance." Those firms that were classified as "No Action Indicated" (NAI), signifying that no objectionable conditions were found during the inspection. "Voluntary Action Indicated" (VAI), signifying that objectionable conditions were found but if corrected in a timely manner would not warrant regulatory or administrative action have been considered "in compliance." Firms classified as "Official Action Indicated" (OAI), signifying that objectionable conditions were found that warrant regulatory or administrative action accounted for some 15%

CCP

A CCP is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.A CCP is a step in a flow diagram

FSIS directive #8091.1, 10/22/01, Section V: Policy, as follows:

“Under the HACCP system regulations at 9 CFR Section 417.1, a food safety hazard is a biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

FSIS directive #8091.1, 10/22/01, Section V: Policy, as follows:

Biological hazards are infectious agents (including living organisms and prion proteins) that can make foods unsafe to eatChemical hazards can be either naturally-occurring or added.Physical hazards are extraneous materials that are not excepted in a food that may cause illness or injury.

HACCP – alternative definitions

For some HACCP stands for Have a cup of Coffee and Pray. Why? Hint - Communism in an ideal world would have no government and “from each according to their ability, to each according to their needs” would be its slogan.For me HACCP stands for Horrendously Anguishing

Complex Costly Process. Why? Hints - The Romans had a saying Pecuria non olet that translates to “Money doesn’t smell”, however a paradox is that money sure attracts a lot of people to it. Also bigger is better.

HACCP

Does a plant processing farmed fish that will be sold fresh or frozen to consumers that will cook the product before consuming it require a HACCP plan? The answer is yes or no because as cowboy poet and entertainer Baxter Black stated “the hardest part of solving a problem is figuring out what the problem is.”

HACCP – Receiving as a tool

Yes, if the plant is purchasing live fish from a farm that has not had the water it used to grow the fish tested for pollutants, such as, pesticides, herbicides, heavy metals or chemicals, and can document the safety of the water.No, when the farm has documentation that demonstrates the safety of the water used in its production system.Why? Because the CCP is the culture water and how does one assure control over it in order to deliver safe food commodities is the key.In 2000, aquaculture accounted for 27% of global seafood harvested and has increased an average of 9.2% annually since 1970 compared to the 1.4% for capture fisheries.

For a HACCP plan to be successful there has to be commitment that allows for the system to work. Having a system in place without common sense is just a mindless bureaucracy, which is worst than creative chaos, which is having no system but using common sense. Even though I prefer creative chaos to a mindless bureaucracy the quality zone that needs to be in place to ensure food safety comes about when common sense and the system are working together.You can’t do a controlled process without a recipe.

FR CFR

The regulations are first published as proposals in the Federal Registrar (FR). A period is given for comments and then the rule is published once again in the FR. The following year the rule is incorporated into the Code of Federal regulations (CFR).

GMP

The establishment of regulations on current good manufacturing practices (GMPs) (21 CFR Parts 110, 113, and 114) aided in the implementation of the statutory provisions that deem adulteratedfood that has been held under unsanitary conditions (FFDCA, 21 U.S.C. 342(a)(4)).GMPs carry the force of U.S. law, making it mandatory that all commercial food companies take steps to avoid the contamination of their food. GMPs reflects the interest of the government to establish a general standard for quality in the food industry of the United States

GMP

GMPs are general statements aimed to describe the sanitary minimums and production requirements necessary to assure a safe product. They are the generic statements without details and without secondary documents, but they are used as a guide to prepare the more specific and detailed SSOPs, and can be the policies of the company. In the 1906 Food and Drug Act GMPs first appeared to impede the adulteration of the food produced for the human consumption

GMPs are prerequisites for HACCP. Prerequisite programs are the foundation of HACCP plans.

Personnel: Training, hygiene, and disease control;Plant and grounds: Construction; design; drainage; control of litter, waste, and weeds;Sanitary operations: Maintenance, sanitation, sanitizing chemicals, and pest control;


Sanitary facilities: Water, plumbing, hand-washing, toilets, sewage facilities, and rubbish disposal;Equipment and utensils: Cleanable and sanitary design, installation, maintenance and calibration;Production processes: Sanitary control of food and raw materials during receiving, inspection, transporting, segregation, preparing, manufacturing, packaging and storage operations;


Warehousing and distribution: Prevention of chemical, physical, microbial contamination and deterioration; Biosecurity; and,Traceability and recall: Manufacturing, shipping, and distribution procedures and records.

GMPs

GMPs are general declarations that describe the minimum sanitation production requirements that are needed to assure the production of a safe product. They are not regulatory requirements.They are generic declarations without details and generally do not have secondary documentation, but are used as guides to prepare the more specific and detailed Standard Sanitation Operating Procedures (SSOPs), and can represent the policies of the company.

Fraud a deceptive practice - GMP

60 to 92% of red snapper sold in the United States is not red snapper; New York Times 4/10/05 “Stores say wild salmon, but tests say farm bred”; 6 out of 7 stores selling farmed not wild as advertised but at the higher price of wildGMP - No product is going to enter the establishment without a certification. Remember scallops are non-symmetrically round so if someone is generating “scallops” from the wing of a skate or ray, using a cookie cutter to increase their profits that is fraud. However, if you are like my wife who is allergic to scallops she can only enjoy fake paella.

High Quality - GMP

When the store closes every fresh product in the open display cases will be stored separately by species and by time in/on ice in a cold room that has a temperature of at least 38 oF. Why should fish should be arranged with the bellies down? So that the melting ice drains away from the fish, thus reducing the speed that quality deteriorates.

SOPs

Standard Operating Procedures (SOPs) simply describe how things should be done in sufficient detail for the task, whether it is describing good hygiene practices or how to calibrate a thermometer.SOPs are based on Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) because you may know what you want and how your operation runs, but it might not hold up to inspection if you don’t know what i’s to dot and what t’s to cross.

SSOPs

Every procedure that an establishment carries out daily before and during operations to prevent direct contamination of the product or adulteration of the product. Each of the SSOPs needs to identify what will be cleaned, when it will be cleaned, who will do it, and how it will be done.What is sanitation? It is the protection from contamination!

SSOPs

SSOPs describe step by step the procedures or the routine tasks needed to maintain a sanitary and safe environment for the production of live animals or processing food products.

SSOPs

SSOPs need to describe all that is required before doing the task, should list the chemical substances and the equipment needed to complete the task.Plants are also responsible for detecting, documenting, and correcting sanitation deficiencies and using that information tostrengthen their sanitation control systems to prevent similar problems in the future.Every procedure that an establishment carries out daily before and during operations to prevent direct contamination or adulteration of the product.

SSOPs General Rule : 9 CFR 416.1

Each official establishment should be operated in a manner that impedes the creation of unsanitary conditions and to ensure that the product is not adulterated.Businesses that produce, distribute, store and/or serve food are accountable for its safety. In essence, the U.S. legal system generally places upon the food industry a duty of care to the public.

SSOPs

Water safety.The condition and cleanliness of the areas that are in contact with the product.The prevention of cross contamination.Pest control.

SSOPs

Health of the employees.Appropriate labeling, storage, and use of toxic substances.Maintenance of hand washing facilities, showers, and toilets.

GMPs vs. SSOPs

GMPs are guides and not regulatory requirements, while SSOPs are requirements by law that are needed before the implantation of HACCP.If your SSOPs are not documented then you have not done them.

SSOPs

The administration of the plant is responsible for the production of food products under sanitary conditions.All buildings, rooms, and equipment are in good conditions and maintained under sanitary conditions.

QA vs QC

QA is doing the right things while QC is doing things rightQA makes the system stable while QC makes the system work properlyQA is verification under HACCP while QC is monitoring and corrective action

Without good personal hygienic practices and SSOPs HACCP will never be an effective way to assure the production of safe food products.HACCP has to be based on what is actually taking place not what the boss thinks is taking place and it is created by a team that makes sure it evolves as things change in the kitchen, processing, storage or distribution areas.

Preliminary Steps in HACCP

General informationRecord the name and address of your processing facility in the spaces provided on the first page of the Hazard Analysis Worksheet and the HACCP Plan Form


Describe the food1. Identify the market name or Latin name

(species) of the fishery component(s) of the product.

2. Fully describe the finished food product produced under your control

3. Describe the packaging type.


Describe the method of distribution and storage

1. Identify how the product is distributed and stored after distribution (e.g. frozen, refrigerated, on ice, or dry).

2. Identify whether any special shipping methods, such as mail order, are used


Identify the intended use and consumer1. Identify how the product will be used by the end

user or consumer2. Identify the intended consumer or user of the

product. The intended consumer may be the general public or a particular segment of the population, such as infants or the elderly. The intended user may be another processor, who will further process the product.


Develop a flow diagramThe purpose of the diagram is to provide a clear, simple description of the steps involved in the processing of your fishery product and its associated ingredients as they "flow" from receiving to distribution. The flow diagram should cover all of the steps in the process which your firm performs. Receiving and storage steps for each of the ingredients, including non-fishery ingredients, should be included. The flow diagram should be verified on-site for accuracy.


Prepare the Hazard Analysis WorksheetRecord each of the processing steps (from the flow diagram) in Column 1 of the Hazard Analysis Worksheet.


Identify the potential species and process-related hazards using The FDA’s:

FISH AND FISHERIES PRODUCTS HAZARDS & CONTROL GUIDANCE

Table 3-1: POTENTIAL VERTEBRATE SPECIES RELATED HAZARDS




Table 3-2: POTENTIAL INVERTEBRATE SPECIES RELATED HAZARDS




Table 3-3: POTENTIAL PROCESS RELATED HAZARDS

Complete the Hazard Analysis

This involves: understanding the potential hazard; determining if the potential hazard is significant; and identifying the critical control point(s). - “the hardest part of solving a problem is figuring out what the problem is”

A CCP is an operation (practice, procedure, process, etc.) at which a measurable degree of control can be exercised to achieve a quantifiable reduction in a hazard or its stabilization, that leads to an acceptable, safe food product on a quantitative basis. Generally factors that will fulfill this criterion are heat, drying, chemical additives, temperature, and time of storage and distribution.

Complete the HACCP Plan Form

These steps involve: setting the critical limits; establishing monitoring procedures; establishing corrective action procedures; establishing a recordkeeping system; and establishing verification procedures. Just like SSOPs without evidence you did not do what you said you would be doing so you are not in compliance.You (PIC) should then sign and date the first page of the HACCP Plan Form showing that the company has accepted it and will implement it.

HACCP deals with the uniqueness of your situation, while regulations deal with the general aspects. The role of packaging within HACCP needs to be expanded from its traditional role of only protection to become a coordinated system of preparing goods for transportation, distribution, storage, retailing, and use of the goods. It contains, protects, preserves, transports, informs and sells your product.

gmp/ssop/haccp/food code for fish & shellfish

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