What are the processing standards for frozen raw breaded shrimp?
Processing standards for frozen raw breaded shrimp
1 Frozen raw breaded shrimp
Part 1280a is specified
§128a.401 Definitions
A. Breaded shrimp: The term breaded shrimp used in this Part 128a means various frozen raw breaded shrimp or frozen raw breaded shrimp (with a small amount of bread crumbs) as defined in §36.30 and 36.31 of this chapter.
B. Deveining: As provided in paragraph E, the term deveining includes the processing of raw shrimp that must comply with §36.30(c) of this chapter and other relevant removal parts, namely the removal of the intestinal gland.
§128a.402 Current processing operating methods (sanitary aspects)
The standards in Part 128 of this chapter are used to determine whether the equipment, methods, operations and management in the production, processing, packaging and storage of fish and seafood products comply with reasonable production operating procedures under sanitary conditions. With respect to the breaded shrimp industry, in addition to the provisions of §128.3-128.8 of this chapter,
128a.403-128a.407 make supplementary provisions.
§128a.403 Buildings and grounds
A. Unloading platform
(1) Made of materials that are easy to wash and rinse.
(2) Drainage equipment must be provided to drain off seepage water and washing water.
B. To prevent contamination, finished products must not come into contact with processed areas, nor with waste and other dirty areas.
§128a.404 Equipment and utensils
A. All surfaces that come into contact with food (such as sinks, conveyor belts, worktable drains, utensils and other equipment) should be made of metal or other materials that are easy to wash clean.
B. All seams must be welded flat and tight to prevent the accumulation of shrimp, shrimp waste and broken shrimp meat.
C. The quick-freezing rooms and cold storage rooms used for raw shrimp, shrimp being processed or processed shrimp must have at least the following conditions:
(1) An automatically adjusted temperature controller or an automatic alarm system to indicate specific temperature changes during manual operation.
(2) An accurate indicating thermometer to show the room temperature.
(3) An accurate thermometer to record the room temperature at any time.
D. The accuracy of thermometers or other temperature measuring devices must be ±2°F.
§128a.405 Sanitary facilities and management
A. Hand-washing and sanitizing facilities should be provided near the deveining and other processing areas.
B. As required by the work, conspicuous signs must be posted in the deveining and other processing areas and elsewhere in the plant, instructing workers processing shrimp to wash and sanitize their hands when they return to work after leaving their posts.
C. Spoiled meat, broken shrimp shells or waste from any source must not be allowed to accumulate; they must be placed in suitable covered containers and removed at least once a day, or continuously removed by drains, conveyors or chutes.
§128a.406 Sanitary operations
A. Except as provided in §128a.407D(3), the battering equipment used must be cleaned and sanitized once every 4H during plant operations, and all battering equipment used must be washed and sanitized after the completion of each day's work.
B. Except for storage tanks and pneumatic systems, the breading equipment and utensils used must be thoroughly washed and sanitized after the completion of each day's work.
C. All utensils and product-contact surfaces of equipment used in processing must be thoroughly washed and sanitized at least once every 4H during operations.
D. Before work begins each day, all utensils and product-contact surfaces of equipment, except those specified in paragraph B of this section, must be washed and sanitized.
E. During conveying and storage, the food in containers must not be contaminated directly or indirectly.
§128a.407 Processing and management
A. Raw shrimp:
(1) Fresh shrimp must be properly washed, inspected and sorted to remove dirty and spoiled parts, and to remove foreign matter from the shrimp.
(2) Shrimp processed in another plant (including frozen shrimp) must be inspected batch by batch, and only clean and sanitary shrimp may be processed.
(3) Fresh or processed shrimp must be iced or kept cooled before processing, maintaining the shrimp temperature at (40°F) or below.
(4) Frozen shrimp must be stored at a temperature of -18°C (0°F) or below.
(5) Those factors that may cause rapid bacterial growth must be inspected to ensure that only clean and sanitary raw materials are used for production.
B. Thawing of frozen shrimp:
(1) The thawing process must be carried out under sanitary conditions and by methods that do not affect the sanitation of the shrimp itself. For example, placing it in air at 7°C (45°F) or below to soften it, or thawing it in a tank with running water, or thawing it with a spray water system.
(2) When a thawing tank is used, after the shrimp are thawed, they must not be stored in the tank for more than 1.5H.
(3) Shrimp placed in the thawing tank must be free of outer packaging materials and essentially free of lining materials.
(4) When the shrimp are taken out of the thawing tank, they must be rinsed with a strong spray of water.
C. Deveining process:
(1) The shrimp must be deveined and then placed in a flume, and the meat must be immediately carried away from the machine or the deveining table by the water flow. However, before being placed in the flume or carried away from the deveining table, the deveined shrimp may also be stored in seamless containers, but for no more than 20min. If the shrimp are placed in a container after deveining, this container must be washed and sanitized, and washed as frequently as necessary to maintain sanitary conditions, but not too frequently, and not less than every 3H. Whenever a worker engaged in deveining processing leaves the post, the container used by that worker must be washed and sanitized again before deveining work resumes.
(2) Sanitary drainage equipment must be provided to remove wastewater from the deveining table.
(3) Deveined shrimp must be kept with added water or kept cooled before being transported from one place in the plant to another.
D. Battering and breading operations:
(1) Before battering or breading, the shrimp must be rinsed with a low-speed water spray or non-circulating running water at a temperature of 10°C (50°F) or below, but shrimp that have already been breaded must not be washed.
(2) When removing batter or bread crumbs or other dry powder from multi-layer bags:
(i) First remove the outer layer of the bag.
(ii) Tear open the bag from the seam and remove the contents at the seam or at the end.
(iii) If the entire contents are not removed at one time, the remaining portion must be protected from contamination.
(3) Batter placed in a closed device must be kept at a temperature not exceeding 4°C (40°F), and must be disposed of after the completion of each day's work, but in no case less frequently than every 12H.
(4) Except as provided in subparagraph (3) of this paragraph, if batter is kept at a temperature of 10°C (50°F) or below, it must be disposed of at least once every 4H during operations, and must be disposed of at the completion of the day's work.
(5) Bread crumbs left after a day's use may still be used if sifted through a sieve of 1/4in or smaller mesh. After a day's work, bread crumbs remaining in the machine may still be used if sifted as described above, but must be used within 20H, and must be placed in a covered container and then stored in a cold storage room, with the material retained on the sieve removed.
E. Packaging:
(1) Manual handling of breaded shrimp should be minimized.
(2) The packaging of the finished product and the outside of the carton must indicate that the product has been frozen and does not need to be refrozen.
(3) The processed packaging and cartons must be marked clearly with marks that do not easily come off. These marks must at least indicate the packaging date and the name of the packaging plant.
(4) The entire processing time must be within 2H, excluding the thawing time of frozen raw shrimp; the processing time does not include the freezing time in the quick-freezing room.
(5) Breaded shrimp must be frozen within 30min after packaging.
F. Freezing and cold storage:
(1) The freezing method used must reduce the temperature of foods in packages of various specifications to 0°C (32°F) within 12H, and complete freezing within 24H.
(2) After freezing, the food must be stored at a temperature of -18°C (0°F) or below, maintaining it in good frozen condition.
G. Inspection: Microbiological conditions must be periodically collected for evaluation, and small samples of shrimp being processed and finished products must be compared and analyzed with relevant inspection samples. Such evaluation must be carried out at least once a week; it may also be carried out more times when problems are encountered.
Part 1280a is specified
§128a.401 Definitions
A. Breaded shrimp: The term breaded shrimp used in this Part 128a means various frozen raw breaded shrimp or frozen raw breaded shrimp (with a small amount of bread crumbs) as defined in §36.30 and 36.31 of this chapter.
B. Deveining: As provided in paragraph E, the term deveining includes the processing of raw shrimp that must comply with §36.30(c) of this chapter and other relevant removal parts, namely the removal of the intestinal gland.
§128a.402 Current processing operating methods (sanitary aspects)
The standards in Part 128 of this chapter are used to determine whether the equipment, methods, operations and management in the production, processing, packaging and storage of fish and seafood products comply with reasonable production operating procedures under sanitary conditions. With respect to the breaded shrimp industry, in addition to the provisions of §128.3-128.8 of this chapter,
128a.403-128a.407 make supplementary provisions.
§128a.403 Buildings and grounds
A. Unloading platform
(1) Made of materials that are easy to wash and rinse.
(2) Drainage equipment must be provided to drain off seepage water and washing water.
B. To prevent contamination, finished products must not come into contact with processed areas, nor with waste and other dirty areas.
§128a.404 Equipment and utensils
A. All surfaces that come into contact with food (such as sinks, conveyor belts, worktable drains, utensils and other equipment) should be made of metal or other materials that are easy to wash clean.
B. All seams must be welded flat and tight to prevent the accumulation of shrimp, shrimp waste and broken shrimp meat.
C. The quick-freezing rooms and cold storage rooms used for raw shrimp, shrimp being processed or processed shrimp must have at least the following conditions:
(1) An automatically adjusted temperature controller or an automatic alarm system to indicate specific temperature changes during manual operation.
(2) An accurate indicating thermometer to show the room temperature.
(3) An accurate thermometer to record the room temperature at any time.
D. The accuracy of thermometers or other temperature measuring devices must be ±2°F.
§128a.405 Sanitary facilities and management
A. Hand-washing and sanitizing facilities should be provided near the deveining and other processing areas.
B. As required by the work, conspicuous signs must be posted in the deveining and other processing areas and elsewhere in the plant, instructing workers processing shrimp to wash and sanitize their hands when they return to work after leaving their posts.
C. Spoiled meat, broken shrimp shells or waste from any source must not be allowed to accumulate; they must be placed in suitable covered containers and removed at least once a day, or continuously removed by drains, conveyors or chutes.
§128a.406 Sanitary operations
A. Except as provided in §128a.407D(3), the battering equipment used must be cleaned and sanitized once every 4H during plant operations, and all battering equipment used must be washed and sanitized after the completion of each day's work.
B. Except for storage tanks and pneumatic systems, the breading equipment and utensils used must be thoroughly washed and sanitized after the completion of each day's work.
C. All utensils and product-contact surfaces of equipment used in processing must be thoroughly washed and sanitized at least once every 4H during operations.
D. Before work begins each day, all utensils and product-contact surfaces of equipment, except those specified in paragraph B of this section, must be washed and sanitized.
E. During conveying and storage, the food in containers must not be contaminated directly or indirectly.
§128a.407 Processing and management
A. Raw shrimp:
(1) Fresh shrimp must be properly washed, inspected and sorted to remove dirty and spoiled parts, and to remove foreign matter from the shrimp.
(2) Shrimp processed in another plant (including frozen shrimp) must be inspected batch by batch, and only clean and sanitary shrimp may be processed.
(3) Fresh or processed shrimp must be iced or kept cooled before processing, maintaining the shrimp temperature at (40°F) or below.
(4) Frozen shrimp must be stored at a temperature of -18°C (0°F) or below.
(5) Those factors that may cause rapid bacterial growth must be inspected to ensure that only clean and sanitary raw materials are used for production.
B. Thawing of frozen shrimp:
(1) The thawing process must be carried out under sanitary conditions and by methods that do not affect the sanitation of the shrimp itself. For example, placing it in air at 7°C (45°F) or below to soften it, or thawing it in a tank with running water, or thawing it with a spray water system.
(2) When a thawing tank is used, after the shrimp are thawed, they must not be stored in the tank for more than 1.5H.
(3) Shrimp placed in the thawing tank must be free of outer packaging materials and essentially free of lining materials.
(4) When the shrimp are taken out of the thawing tank, they must be rinsed with a strong spray of water.
C. Deveining process:
(1) The shrimp must be deveined and then placed in a flume, and the meat must be immediately carried away from the machine or the deveining table by the water flow. However, before being placed in the flume or carried away from the deveining table, the deveined shrimp may also be stored in seamless containers, but for no more than 20min. If the shrimp are placed in a container after deveining, this container must be washed and sanitized, and washed as frequently as necessary to maintain sanitary conditions, but not too frequently, and not less than every 3H. Whenever a worker engaged in deveining processing leaves the post, the container used by that worker must be washed and sanitized again before deveining work resumes.
(2) Sanitary drainage equipment must be provided to remove wastewater from the deveining table.
(3) Deveined shrimp must be kept with added water or kept cooled before being transported from one place in the plant to another.
D. Battering and breading operations:
(1) Before battering or breading, the shrimp must be rinsed with a low-speed water spray or non-circulating running water at a temperature of 10°C (50°F) or below, but shrimp that have already been breaded must not be washed.
(2) When removing batter or bread crumbs or other dry powder from multi-layer bags:
(i) First remove the outer layer of the bag.
(ii) Tear open the bag from the seam and remove the contents at the seam or at the end.
(iii) If the entire contents are not removed at one time, the remaining portion must be protected from contamination.
(3) Batter placed in a closed device must be kept at a temperature not exceeding 4°C (40°F), and must be disposed of after the completion of each day's work, but in no case less frequently than every 12H.
(4) Except as provided in subparagraph (3) of this paragraph, if batter is kept at a temperature of 10°C (50°F) or below, it must be disposed of at least once every 4H during operations, and must be disposed of at the completion of the day's work.
(5) Bread crumbs left after a day's use may still be used if sifted through a sieve of 1/4in or smaller mesh. After a day's work, bread crumbs remaining in the machine may still be used if sifted as described above, but must be used within 20H, and must be placed in a covered container and then stored in a cold storage room, with the material retained on the sieve removed.
E. Packaging:
(1) Manual handling of breaded shrimp should be minimized.
(2) The packaging of the finished product and the outside of the carton must indicate that the product has been frozen and does not need to be refrozen.
(3) The processed packaging and cartons must be marked clearly with marks that do not easily come off. These marks must at least indicate the packaging date and the name of the packaging plant.
(4) The entire processing time must be within 2H, excluding the thawing time of frozen raw shrimp; the processing time does not include the freezing time in the quick-freezing room.
(5) Breaded shrimp must be frozen within 30min after packaging.
F. Freezing and cold storage:
(1) The freezing method used must reduce the temperature of foods in packages of various specifications to 0°C (32°F) within 12H, and complete freezing within 24H.
(2) After freezing, the food must be stored at a temperature of -18°C (0°F) or below, maintaining it in good frozen condition.
G. Inspection: Microbiological conditions must be periodically collected for evaluation, and small samples of shrimp being processed and finished products must be compared and analyzed with relevant inspection samples. Such evaluation must be carried out at least once a week; it may also be carried out more times when problems are encountered.