Molluscan Shellfish HACCP

This Molluscan Shellfish HACCP ensures systematic verification and compliance with NSSP Model Ordinance, 21 CFR 123 requirements. Complete all sections to maintain safety, quality, and regulatory compliance. Document all findings and initiate corrective actions as required.

Industry: Seafood Processing
Frequency: Daily
Estimated Time: 20-30 minutes
Role: HACCP Manager
Total Items: 37
Compliance: NSSP Model Ordinance, 21 CFR 123

Pre-Inspection Verification

Initial setup and documentation review before inspection.

Previous inspection records reviewed?
Inspection scope and areas defined?
Required PPE available and worn?
Inspection tools and forms ready?

Regulatory Compliance Verification

Verify compliance with applicable standards and regulations.

Required permits current and posted?
Training records current for personnel?
Written procedures available at point of use?
Required documentation maintained?
Required signage properly displayed?

Physical Inspection

Visual and physical inspection of equipment and areas.

Overall condition acceptable?
No visible damage or defects?
Safety guards and barriers in place?
Housekeeping standards maintained?
Emergency equipment accessible?
Exits and egress routes clear?

Operational Verification

Functional testing and operational verification.

Equipment operating properly?
Safety devices and interlocks functional?
Monitoring equipment calibrated?
No unusual conditions observed?

Findings and Corrective Actions

Document findings and assign corrective actions.

All deficiencies documented?
Corrective actions assigned with due dates?
Any immediate hazards addressed?
Photos of significant findings attached?
Overall Inspection Rating
Additional Notes and Recommendations
Emergency exits unobstructed and properly marked?
First aid supplies stocked and accessible?
Fire extinguisher accessible and inspection current?
All identified hazards documented and controlled?
...and 4 more items

Temperature Control & Monitoring

Food temperature safety verification

Cold holding at 41°F/5°C or below?
Hot holding at 135°F/57°C or above?
Thermometer calibrated and accurate?
Temperature log current and complete?

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Why Use This Molluscan Shellfish HACCP?

This molluscan shellfish haccp helps seafood processing teams maintain compliance and operational excellence. Designed for haccp manager professionals, this checklist covers 37 critical inspection points across 6 sections. Recommended frequency: daily.

Ensures compliance with NSSP Model Ordinance, 21 CFR 123. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Molluscan Shellfish HACCP cover?

This checklist covers 37 inspection items across 6 sections: Pre-Inspection Verification, Regulatory Compliance Verification, Physical Inspection, Operational Verification, Findings and Corrective Actions, Temperature Control & Monitoring. It is designed for seafood processing operations and compliance.

How often should this checklist be completed?

This checklist should be completed daily. Each completion takes approximately 20-30 minutes.

Who should use this Molluscan Shellfish HACCP?

This checklist is designed for HACCP Manager professionals in the seafood processing industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.