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Questions and Answers
What is the purpose of shucking scallops as soon as possible after harvest?
What is the purpose of shucking scallops as soon as possible after harvest?
- To minimize the risk of contamination with biotoxins and pathogens associated with the viscera. (correct)
- To increase the quality of the scallops.
- To allow for a longer time to clean the scallops.
- To make the scallops more visually appealing.
What should be done with dead scallops observed during shucking?
What should be done with dead scallops observed during shucking?
- They should be set aside for later inspection.
- They should be washed and reused.
- They should be cooked immediately.
- They should be disposed of in a proper manner. (correct)
Why is it important to completely remove viscera and roe from scallop meat?
Why is it important to completely remove viscera and roe from scallop meat?
- To increase the shelf life of the scallops.
- To improve the texture of the scallops.
- To make the scallops more visually appealing.
- To reduce the risk of contamination with biotoxins and pathogens associated with the viscera. (correct)
What is the purpose of washing shucked scallops?
What is the purpose of washing shucked scallops?
What should be monitored during the washing process?
What should be monitored during the washing process?
What should be done after washing the scallops?
What should be done after washing the scallops?
What is the purpose of pre-chilling scallops?
What is the purpose of pre-chilling scallops?
What is one of the potential hazards associated with shucking scallops?
What is one of the potential hazards associated with shucking scallops?
Where can scallops be shucked?
Where can scallops be shucked?
What is the purpose of shucking scallops on board harvest vessels?
What is the purpose of shucking scallops on board harvest vessels?
What should be properly cleaned and disinfected during shucking?
What should be properly cleaned and disinfected during shucking?
Why should care be taken to ensure that workers do not damage scallops during shucking?
Why should care be taken to ensure that workers do not damage scallops during shucking?
What is the typical duration of a short scallop fishing trip?
What is the typical duration of a short scallop fishing trip?
What is the primary purpose of this Section?
What is the primary purpose of this Section?
What happens to scallops after they are shucked on board harvest vessels?
What happens to scallops after they are shucked on board harvest vessels?
What is the purpose of washing live scallops during processing?
What is the purpose of washing live scallops during processing?
What type of scallop products are covered in this Section?
What type of scallop products are covered in this Section?
What is the recommended salinity of saltwater used for washing live scallops?
What is the recommended salinity of saltwater used for washing live scallops?
What is essential to consult when preparing a HACCP and/or DAP plan?
What is essential to consult when preparing a HACCP and/or DAP plan?
What is the purpose of pre-chilling scallops during processing?
What is the purpose of pre-chilling scallops during processing?
What are the hazards and defects listed in this Section limited to?
What are the hazards and defects listed in this Section limited to?
What is the potential hazard during scallop landing/deck dump?
What is the potential hazard during scallop landing/deck dump?
What is the scope of this Section?
What is the scope of this Section?
What provision should all scallop products meet when marketed?
What provision should all scallop products meet when marketed?
What is the recommended method for identifying dead scallops?
What is the recommended method for identifying dead scallops?
What is the purpose of Section 3?
What is the purpose of Section 3?
What standard should roe-on scallop meat products meet in terms of contaminants and hygiene provisions?
What standard should roe-on scallop meat products meet in terms of contaminants and hygiene provisions?
What is the purpose of Section 8.2.1 in the Code of Practice?
What is the purpose of Section 8.2.1 in the Code of Practice?
What is the potential hazard in scallop meat products if marine biotoxins are present in the viscera and roe?
What is the potential hazard in scallop meat products if marine biotoxins are present in the viscera and roe?
What type of analysis is essential to consult when preparing a HACCP and/or DAP plan?
What type of analysis is essential to consult when preparing a HACCP and/or DAP plan?
Why is it important to properly rinse away sand, silt, and detritus from harvested scallops?
Why is it important to properly rinse away sand, silt, and detritus from harvested scallops?
What is the result of excessive water uptake in scallop adductor muscle meat?
What is the result of excessive water uptake in scallop adductor muscle meat?
Why should scallop adductor muscle meat not be in contact with freshwater for an extended period?
Why should scallop adductor muscle meat not be in contact with freshwater for an extended period?
What is the purpose of controlling the amount of water added to quick-frozen scallop meat or quick-frozen roe-on scallop meat products?
What is the purpose of controlling the amount of water added to quick-frozen scallop meat or quick-frozen roe-on scallop meat products?
What type of toxins are referred to in the context of marine biotoxins?
What type of toxins are referred to in the context of marine biotoxins?
What should be included in the hazard analysis for scallop meat products?
What should be included in the hazard analysis for scallop meat products?
What is the purpose of proper processing controls in quick-frozen scallop products?
What is the purpose of proper processing controls in quick-frozen scallop products?
What is the consequence of incomplete removal of the viscera and roe during shucking?
What is the consequence of incomplete removal of the viscera and roe during shucking?
What standard should roe-on scallop meat products meet in terms of contaminants and hygiene provisions?
What standard should roe-on scallop meat products meet in terms of contaminants and hygiene provisions?
What is the potential hazard in scallop meat products if marine biotoxins are present in the viscera and roe?
What is the potential hazard in scallop meat products if marine biotoxins are present in the viscera and roe?
What should be included in the hazard analysis for scallop meat products?
What should be included in the hazard analysis for scallop meat products?
What is the purpose of controlling the amount of water added to quick-frozen scallop meat or quick-frozen roe-on scallop meat products?
What is the purpose of controlling the amount of water added to quick-frozen scallop meat or quick-frozen roe-on scallop meat products?
What is the result of excessive water uptake in scallop adductor muscle meat?
What is the result of excessive water uptake in scallop adductor muscle meat?
Why should scallop adductor muscle meat not be in contact with freshwater for an extended period?
Why should scallop adductor muscle meat not be in contact with freshwater for an extended period?
What is the purpose of proper processing controls in quick-frozen scallop products?
What is the purpose of proper processing controls in quick-frozen scallop products?
What type of analysis is essential to consult when preparing a HACCP and/or DAP plan?
What type of analysis is essential to consult when preparing a HACCP and/or DAP plan?
What type of toxins are referred to in the context of marine biotoxins?
What type of toxins are referred to in the context of marine biotoxins?
What is the consequence of incomplete removal of the viscera and roe during shucking?
What is the consequence of incomplete removal of the viscera and roe during shucking?
What is the primary purpose of this Section?
What is the primary purpose of this Section?
What is essential to consult when preparing a HACCP and/or DAP plan?
What is essential to consult when preparing a HACCP and/or DAP plan?
What type of scallop products are covered in this Section?
What type of scallop products are covered in this Section?
What provision should all scallop products meet when marketed?
What provision should all scallop products meet when marketed?
What is the primary purpose of shucking scallops in land-based facilities?
What is the primary purpose of shucking scallops in land-based facilities?
What is the scope of this Section?
What is the scope of this Section?
What is the purpose of this Section in terms of hazard and defect analysis?
What is the purpose of this Section in terms of hazard and defect analysis?
What is the purpose of temperature control during scallop storage?
What is the purpose of temperature control during scallop storage?
What is the recommended method for washing live scallops during processing?
What is the recommended method for washing live scallops during processing?
What is the focus of this Section in terms of hazards and defects?
What is the focus of this Section in terms of hazards and defects?
What is a potential hazard during scallop landing/deck dump?
What is a potential hazard during scallop landing/deck dump?
Why is it essential to consult Section 5 when preparing a HACCP and/or DAP plan?
Why is it essential to consult Section 5 when preparing a HACCP and/or DAP plan?
What is the purpose of Section 8.2.1 in the Code of Practice?
What is the purpose of Section 8.2.1 in the Code of Practice?
Why is it important to monitor the salinity of saltwater during washing live scallops?
Why is it important to monitor the salinity of saltwater during washing live scallops?
What is the purpose of chilled storage after pre-chilling scallops?
What is the purpose of chilled storage after pre-chilling scallops?
What is the purpose of size grading during scallop processing?
What is the purpose of size grading during scallop processing?
What is the potential defect during scallop landing/deck dump?
What is the potential defect during scallop landing/deck dump?
What is the purpose of refrigerated or frozen storage after shucking scallops on board harvest vessels?
What is the purpose of refrigerated or frozen storage after shucking scallops on board harvest vessels?
What is the primary purpose of shucking scallops?
What is the primary purpose of shucking scallops?
What should be used to wash scallops after shucking?
What should be used to wash scallops after shucking?
What is the purpose of pre-chilling scallops?
What is the purpose of pre-chilling scallops?
What should be done to dead scallops observed during shucking?
What should be done to dead scallops observed during shucking?
What is a potential hazard associated with scallop meat products?
What is a potential hazard associated with scallop meat products?
What should be monitored during the washing process?
What should be monitored during the washing process?
Why should care be taken to avoid damaging scallops during shucking?
Why should care be taken to avoid damaging scallops during shucking?
What should be done after washing the scallops?
What should be done after washing the scallops?
What is a potential defect associated with scallop meat products?
What is a potential defect associated with scallop meat products?
Why should care be taken to ensure that workers' hands, shucking tables, containers, and knives are properly cleaned and disinfected?
Why should care be taken to ensure that workers' hands, shucking tables, containers, and knives are properly cleaned and disinfected?
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Study Notes
Hazard Analysis and Controls
- This section provides examples of potential hazards and defects, and describes technical guidance to develop control measures and corrective actions.
- The section applies to scallop products, including fresh or quick-frozen scallop meat, roe-on scallop meat, and quick-frozen scallop meat with added water and/or solutions of water and phosphates.
Hazards and Defects
- Hazards and defects that may be associated with scallop products include:
- Marine biotoxins (e.g., paralytic shellfish poisoning toxin, amnesic shellfish poisoning toxin, diarrhetic shellfish poisoning toxin)
- Foreign matter (e.g., sand, silt, detritus)
- Excess water uptake
- Marine biotoxins may accumulate in the viscera and roe of scallops, and preventative measures should be in place to control this hazard.
- Incomplete removal of viscera and roe during shucking can introduce biotoxin health hazards.
Biotoxin Control Measures
- Biotoxin control measures include:
- Monitoring of harvesting areas for algal blooms producing marine biotoxins
- Biotoxin screening of scallops
- Complete removal of viscera and roe during shucking
- Further testing of meat or roe-on scallops to confirm safety for human consumption
Objectionable Matter and Foreign Matter
- Objectionable matter and foreign matter (e.g., sand, silt, detritus) can accompany harvested scallops from the natural environment.
- Inadequate rinsing of scallops can lead to sand and silt becoming embedded between the fibers of the adductor muscle.
Excess Water Uptake
- Excess water uptake can result in undesirable physical attributes in the final product.
- Proper controls should be in place to avoid water uptake or limit it to that which is technologically unavoidable.
Scallop Processing Operations
- Scallop processing operations include:
- Shucking (on board harvest vessels or in land-based processing facilities)
- Washing and rinsing of shucked scallops
- Pre-chilling
- Packing and refrigeration or freezing
Vessel Operations (Shucking on Vessel)
- Potential hazards and defects in vessel operations include:
- Microbiological contamination
- Biotoxins
- Chemical contamination
- Physical damage
- Dead scallops
- Technical guidance for vessel operations includes:
- Refer to Section 7.3 for guidance on handling and processing of fresh scallop meat and roe-on scallop meat on harvest vessels.
- Dead scallops should be disposed of in a proper manner.
- Scallops should be shucked as soon as possible after harvest.
Hazard Analysis and Controls
- This section provides examples of potential hazards and defects, and describes technical guidance to develop control measures and corrective actions.
- The section applies to scallop products, including fresh or quick-frozen scallop meat, roe-on scallop meat, and quick-frozen scallop meat with added water and/or solutions of water and phosphates.
Hazards and Defects
- Hazards and defects that may be associated with scallop products include:
- Marine biotoxins (e.g., paralytic shellfish poisoning toxin, amnesic shellfish poisoning toxin, diarrhetic shellfish poisoning toxin)
- Foreign matter (e.g., sand, silt, detritus)
- Excess water uptake
- Marine biotoxins may accumulate in the viscera and roe of scallops, and preventative measures should be in place to control this hazard.
- Incomplete removal of viscera and roe during shucking can introduce biotoxin health hazards.
Biotoxin Control Measures
- Biotoxin control measures include:
- Monitoring of harvesting areas for algal blooms producing marine biotoxins
- Biotoxin screening of scallops
- Complete removal of viscera and roe during shucking
- Further testing of meat or roe-on scallops to confirm safety for human consumption
Objectionable Matter and Foreign Matter
- Objectionable matter and foreign matter (e.g., sand, silt, detritus) can accompany harvested scallops from the natural environment.
- Inadequate rinsing of scallops can lead to sand and silt becoming embedded between the fibers of the adductor muscle.
Excess Water Uptake
- Excess water uptake can result in undesirable physical attributes in the final product.
- Proper controls should be in place to avoid water uptake or limit it to that which is technologically unavoidable.
Scallop Processing Operations
- Scallop processing operations include:
- Shucking (on board harvest vessels or in land-based processing facilities)
- Washing and rinsing of shucked scallops
- Pre-chilling
- Packing and refrigeration or freezing
Vessel Operations (Shucking on Vessel)
- Potential hazards and defects in vessel operations include:
- Microbiological contamination
- Biotoxins
- Chemical contamination
- Physical damage
- Dead scallops
- Technical guidance for vessel operations includes:
- Refer to Section 7.3 for guidance on handling and processing of fresh scallop meat and roe-on scallop meat on harvest vessels.
- Dead scallops should be disposed of in a proper manner.
- Scallops should be shucked as soon as possible after harvest.
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