Shrimp, Dried

Generic HACCP Plan

Updated 7/15/02

1. Process Description
2. Flow Diagram
3. Hazard Analysis Worksheet
4. HACCP Plan Form

1. Process Description
Shrimp received for drying are head-on, small and fresh. They are delivered on ice by fishermen. The
drying process is seasonal.

Head-on shrimp are kept on ice until processed. Shrimp are washed and weighed to remove ice and
damaged shrimp. Shrimp are boiled in seasoned (salt) water. The amount of salt used to season the
shrimp may vary and is determined by desired flavor of the end product.

After boiling each batch of shrimp, additional salt is added to the cook water to maintain a constant
concentration. Cooked shrimp are placed in forced-air drying units until the shrimp are properly dried,
usually six to seven hours.

The dried shrimp are rotated in a screen drum to remove shells and heads from the dried meat. Dried
shrimp tails are sacked and stored. Sulfite is not declared on the label because sulfited shrimp are not
used. The shrimp may be stored under refrigeration, although this is not necessary.

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2. Flow Diagram
Receiving Head-On Receiving Shrimp received for drying are head-on, small and fresh. They are
Shrimp Salt delivered on ice by fishermen. Salt is received in bags.
| |
Iced Shrimp Dry Salt
Storage Storage
| |
Wash and Weigh
|
Raw Shrimp
| |
Cook Shrimp <––– Shrimp are boiled in seasoned (salt) water.
|
 Cooked shrimp are placed in forced-air drying units until the shrimp
Forced Air Drying
are properly dried, usually six to seven hours.
|
Screen Tumbling
|
Packaging or
Sacking
|
Storage

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3. Hazard Analysis Worksheet

Firm Name: ABC Shrimp Drying Company Product Description: Dried shrimp in cloth sacks
Storage and Distribution: Dry storage,
Firm Address: Anywhere, USA
unrefrigerated
Intended Use and Consumer: Ready-to-eat
without further processing
(1) (2) (3) (4) (5) (6)
Ingredient/ Identify potential Are any Justify your What control Is this step
processing hazards potential food- decisions for measures can be a critical
step. introduced, safety hazards column 3. applied to prevent control
controlled or significant? the significant point?
enhanced at this (Yes/No) hazards? (Yes/No)
step.
Receiving BIOLOGICAL Yes Raw seafood Cooking will destroy No
Shrimp Bacterial pathogen can be natural prior to consumption.
contamination reservoirs for
pathogens.
CHEMICAL Yes Potential for Reject shrimp Yes
Sulfiting agent allergic-type containing sulfite
reaction. residuals.
PHYSICAL
None
Receiving BIOLOGICAL
salt None
CHEMICAL
None
PHYSICAL
None
Iced shrimp BIOLOGICAL Yes Pathogen Cooking will destroy No
storage Bacterial pathogen growth if prior to consumption.
growth temperature
abused
CHEMICAL
None
 PHYSICAL
None
Salt storage BIOLOGICAL
None
CHEMICAL
None
PHYSICAL
None
Wash raw BIOLOGICAL
shrimp None
CHEMICAL
None
PHYSICAL
None
Cook shrimp BIOLOGICAL Yes Improper Control Yes
Pathogen survival cooking will time/temperature
allow survival of during cooking.
pathogens.
CHEMICAL
None
PHYSICAL
None
Drying BIOLOGICAL Yes Improperly dried Reduce water activity Yes
Pathogen growth shrimp will have to acceptable levels.
a wet spot,
allowing
pathogen
growth.
CHEMICAL
None
PHYSICAL
None
Tumbling
BIOLOGICAL No Controlled by
Pathogen SSOP.
recontamination
BIOLOGICAL No Low water
Pathogen growth activity.
CHEMICAL
None
PHYSICAL
None
Packing BIOLOGICAL No Controlled by
Pathogen SSOP.
recontamination
BIOLOGICAL No Low water
Pathogen growth activity.
CHEMICAL
None
 PHYSICAL
None
Storage BIOLOGICAL No Low water
Pathogen growth activity.
CHEMICAL
None
PHYSICAL
None

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4. HACCP Plan Form

Firm Name: ABC Shrimp Drying Co. Product Description: Dried shrimp in cloth sacks
Storage and Distribution: Dry storage,
Firm Address: Anywhere, USA
unrefrigerated
Intended Use and Consumer: Ready-to-eat
without further processing; general public
(1) (2) (3) Monitoring (8) (9) (10)
Critical Significant Critical Corrective Verification Records
Control Hazard(s) Limits (6) Action(s)
Point (CCP) for each (4) (5) (7)
Frequenc
Control What How Who
y
Measure
Receivin Sulfite No Presence Rapid Every Dockmaste Reject if Daily Receivin
g Head- residuals detectable of sulfite sulfite boat. r present. record g record.
on sulfite residuals in test review.
shrimp residuals. any three Lab
grab reports
samples with
official
AOAC
tests
seasonally
.

Cook Survival Boil at Water Visual Every Cooker Hold and Daily Cooking
shrimp of 212°F for temperatur check batch. operator evaluate record log.
pathogen three e and time of or recook. review.
s minutes of cook. boiling Validation
and study (on
time file)
check.

Drying Pathogen Water Water Water Every Quality- If .85 Daily Drying
growth activity .8 activity and activit batch. control water record record.
5 or less drying y person activity is review.
achieved time. meter not Calibratio
 within and achieved n of water
eight drying within activity
hours. cycle eight meter.
timer. hours,
continue
drying
cycle and
hold and
evaluate
by
competen
t
authority.
Signature of Company Official: Date:

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Reference

Seafood HACCP Alliance for Education and Training. 2001. HACCP: Hazard Analysis and Critical Control
Point Training Curriculum. Available from: UF/IFAS-Extension Bookstore, P.O. Box 110011, Gainesville,
FL 32611-0011.

Adapted by Robert J. Price (Extension Specialist, Seafood Products) and Pamela D.

Tom (Program Representative) Food Science & Technology, University of California,
Davis, CA 95616-8598

UCSGEP 02-2W; July 2002 (Revised)

This work is sponsored in part by NOAA, National Sea Grant College Program,
Department of Commerce, under grant number NA06RG0142, project number A/EA-1,
through the California Sea Grant College Program, and in part by the California State
Resources Agency. The U.S. Government is authorized to reproduce and distribute
reprints for governmental purposes.