INTERNAL TRAINING OF

RECORD KEEPING AND

MONITORING CCP

PLATINIUM MARINE PRODUCTS SDN BHD (SANDAKAN)

BY: HASBULLAH BIN HASSAN
QUALITY ASSURANCE
 CRITICAL CONTROL POINT
Actions taken at the critical control point to prevent, eliminate or reduce the hazard
Look for critical control points in these areas set at Platinium Marine Products Sdn Bhd:
CCP 1: Receiving of Raw Material
CCP 2: Storage (Cold-room)
CCP 3: Soaking (treatment using Sodium Metabisulphite/Tripolyphosphate)
CCP 4: Blast Freezing
CCP 5: Metal Detector
 CCP 1: RECEIVING OF RAW MATERIAL
Significant Hazards
Biological Hazards: Contamination of pathogenic microorganisms (E.coli, Salmonella,
Staphylococcus aureus, Vibrio parahaemolyticus).

Critical Limits
• Core temperature (≤ 4 °C) of fresh raw seafood for every species and batch
• Reject if the fresh raw seafood is not meet the requirement of organoleptic test ≤ 3
(total test assessment score)
 Monitoring
What?
• Checking incoming seafood to ensure that they are not at an elevated temperature at
the time of receipt
• Performing sensory examination (Organoleptic test) on incoming fish to ensure that
they do not show signs of decomposition.

How?
• Fresh raw seafood delivered under ice: visual observation of the adequacy of ice in a
representative number of insulated box containers.
• Use a temperature indicating device (e.g., a probe thermometer) to determine the
core/internal seafood temperatures.
 Monitoring
Frequency?
• Check every container and species/batch at every receiving

Who?
• Receiving supervisor/quality control (QC) trained in food safety
 Corrective Action

• Receiving supervisor/QC to inform QA, of products that fail to meet the critical
limits and QA will instruct a supervisor to isolate and reject the lot/batch.
• Check the temperature (use a working probe thermometer) by comparing the
temperature reading on an accurate reference device (master thermometer).
• Calibrate the master thermometer as necessary to ensure its accuracy.
 CCP 2: STORAGE (COLD-ROOM)
Significant Hazards
Biological Hazards: Contamination of pathogenic microorganisms (E.coli, Salmonella,
Staphylococcus aureus, Vibrio parahaemolyticus).

Critical Limits
• Cold room thermologger and data logger temperature (≤ -21 °C).
• Core/internal temperature finished good frozen product (≤ -18 °C).
 Monitoring
What?
• Cold room temperature recording device (thermologger and data logger).
• Core/internal temperature seafood frozen product.

How?
• Use a continuous temperature recording device (e.g., data logger) to visually check
the recorded data (temperature).
• Perform a visual check of core/internal temperature (use a probe thermometer and
physical of solid frozen condition for each batch, as appropriate.
 Monitoring
Frequency?
• At least 3 times per day to check the temperature recording device (e.g.,
thermologger and data logger).
• Perform a visual check of the core temperature for the frozen product once a
month.

Who?
• Cold storage supervisor/quality control personnel (QC) trained in food safety.
 Corrective Action

• Adjust the temperature setting of cold storage and call maintenance/contractor to

check the condition of the compressor.
• Keep the door shut.
• Remove to another working cold room.
• Refreeze affected frozen product.
• Re-evaluate
• Downgrade.
CCP 3: SOAKING (TREATMENT USING SODIUM
METABISULPHITE/TRIPOLYPHOSPHATE)

Significant Hazards
Chemical Hazards: Sodium metabisulphite/ tripolyphosphate is present/ added in
prawns at high concentration levels (excessive critical limits).
Critical Limits
• The weight of sulphite is ≤ 9 g.
• The sulphite residue in finished good product is ≤ 100 ppm.
• The Soaking time process is ≤ 2 hours.
 Monitoring
What?
• Ensure the weight sulfite (sodium metabisulphite/sodium tripolyphosphate) level of the
solution in each container is ≤ 9 g.
• Ensure the sulphite residue in the finished good product is ≤ 100 ppm.
• Ensure the product is soaked for no more than 2 hour.
How?
• Check visually by residual screening, periodic and as needed steps:
1) Using analytical test strips (sulfite test strips)
2) Record the time concentration of sulfite on a from given during the soaking process
conducted.
3) Randomly sample were sent to external lab for sulphite residue analysis once a year.
 Monitoring
Frequency?
• Every insulated box container/ lot at end of soaking before next step.
• Once a year (External laboratory)

Who?
• Quality control (QC) personnel trained in food safety.
• Accredited laboratory
 Corrective Action

• If there is any indication of improper additive formulation, raw prawns will be held
until appropriate analysis can be completed to determine if the additive residual is
within compliance guidelines. If the results indicate that residuals are not in
compliance, reject raw prawns as to deposition.
• Retrain personnel/employees in specification indicating formulation of additives
soaking.
 CCP 4: BLAST FREEZING

Significant Hazards
Biological Hazards: Contamination of pathogenic microorganisms (E.coli,
Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus) is cause by insufficient
rapidity of freezing and failure of the freezing process.

Critical Limits
• The core/internal temperature of the frozen product is achieved at ≤ -18 °C.
• Time exposure when all fish are visually solid frozen.
 Monitoring
What?
• Time-freezing when all are visually solid frozen and the core temperature is achieved
≤ -18 °C.

How?
• Use a temperature indicating device (e.g., drill thermometer to determine the
core/internal frozen product).
• Observe exposure time (freezing batch start and end time).
 Monitoring
Frequency?
• Continuous with a visual check of recorded data at the end of each freezing process.

Who?
• Supervisor/ quality control (QC) trained in food safety.
 Corrective Action

• Do not use freezer that fails the critical limit, load products only in a functional
freezer.
• Internal maintenance technician will check whether can be rectified internally. Call
technician to check and rectify freezer problem if cannot rectify internally.
 CCP 5: Metal Detector

Significant Hazards
Physical Hazards: Metal inclusion

Critical Limits
• No detectable metal fragments are in the product that pass through the metal
detection.
• Products that contain Fe > 2.5 mm and SUS > 3.5 mm will be rejected.
 Monitoring
What?
• The presence of an operating metal detection
• The product for the presence of metal fragments

How?
• Visual examination for the presence of an operating electronic detector.
• Product monitoring is performed by the metal detection
 Monitoring
Frequency?
• Daily, at the start of each product.
• Continuos
Who?
• Supervisor/ quality control (QC) trained in food safety.
• Equipment itself.
 Corrective Action

• If product is processed without metal detection, hold it for metal detection.

• Correct operating procedure to ensure that the product is not processed without
metal detection.
• Rework and remove metal fragments from any product rejected by the metal
detector.
• Identify the sources of the metal found in the product and fix the damaged
equipment.
THANK YOU