Hazard Analysis and Controls for Scallops
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Questions and Answers

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?

  • 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?

  • 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?

    <p>To remove remains of viscera, shell fragments, and other foreign matter.</p> Signup and view all the answers

    What should be monitored during the washing process?

    <p>The salinity of the saltwater.</p> Signup and view all the answers

    What should be done after washing the scallops?

    <p>They should be adequately drained.</p> Signup and view all the answers

    What is the purpose of pre-chilling scallops?

    <p>To reduce their core temperature prior to chilled storage.</p> Signup and view all the answers

    What is one of the potential hazards associated with shucking scallops?

    <p>All of the above.</p> Signup and view all the answers

    Where can scallops be shucked?

    <p>Both on board scallop vessels and in land-based processing facilities</p> Signup and view all the answers

    What is the purpose of shucking scallops on board harvest vessels?

    <p>To ensure that scallops are maintained in good condition</p> Signup and view all the answers

    What should be properly cleaned and disinfected during shucking?

    <p>Workers' hands, shucking tables, containers, and knives.</p> Signup and view all the answers

    Why should care be taken to ensure that workers do not damage scallops during shucking?

    <p>To minimize the risk of defects.</p> Signup and view all the answers

    What is the typical duration of a short scallop fishing trip?

    <p>1-2 days</p> Signup and view all the answers

    What is the primary purpose of this Section?

    <p>To describe technical guidance for developing control measures and corrective actions</p> Signup and view all the answers

    What happens to scallops after they are shucked on board harvest vessels?

    <p>They are stored in iced, refrigerated, or frozen storage</p> Signup and view all the answers

    What is the purpose of washing live scallops during processing?

    <p>To remove foreign matter</p> Signup and view all the answers

    What type of scallop products are covered in this Section?

    <p>Fresh and quick-frozen scallop products, including those with added water and/or solutions of water and phosphates</p> Signup and view all the answers

    What is the recommended salinity of saltwater used for washing live scallops?

    <p>3% of food grade salt</p> Signup and view all the answers

    What is essential to consult when preparing a HACCP and/or DAP plan?

    <p>Section 5, which provides guidance on the application of the principles of HACCP and DAP analysis</p> Signup and view all the answers

    What is the purpose of pre-chilling scallops during processing?

    <p>To extend the shelf life of the scallops</p> Signup and view all the answers

    What are the hazards and defects listed in this Section limited to?

    <p>Only those likely to be introduced or controlled at a particular step</p> Signup and view all the answers

    What is the potential hazard during scallop landing/deck dump?

    <p>All of the above</p> Signup and view all the answers

    What is the scope of this Section?

    <p>Harvesting through land-based processing operations, excluding storage and transportation</p> Signup and view all the answers

    What provision should all scallop products meet when marketed?

    <p>The relevant contaminant and hygiene provisions outlined in the Standard for Fresh and Quick Frozen Raw Scallop Products (CXS 315-2014)</p> Signup and view all the answers

    What is the recommended method for identifying dead scallops?

    <p>Sensory evaluation</p> Signup and view all the answers

    What is the purpose of Section 3?

    <p>To outline the minimum requirements for good hygienic practices for harvesting vessels and processing establishments</p> Signup and view all the answers

    What standard should roe-on scallop meat products meet in terms of contaminants and hygiene provisions?

    <p>Both CXS 292-2008 and CXS 315-2014</p> Signup and view all the answers

    What is the purpose of Section 8.2.1 in the Code of Practice?

    <p>To cover the handling and processing of fresh scallop meat on harvest vessels</p> Signup and view all the answers

    What is the potential hazard in scallop meat products if marine biotoxins are present in the viscera and roe?

    <p>Biotoxin accumulation in the viscera and roe</p> Signup and view all the answers

    What type of analysis is essential to consult when preparing a HACCP and/or DAP plan?

    <p>Hazard Analysis Critical Control Point (HACCP) and/or defect action point (DAP) analysis</p> Signup and view all the answers

    Why is it important to properly rinse away sand, silt, and detritus from harvested scallops?

    <p>To prevent objectionable and foreign matter in the final product</p> Signup and view all the answers

    What is the result of excessive water uptake in scallop adductor muscle meat?

    <p>Increased moisture content</p> Signup and view all the answers

    Why should scallop adductor muscle meat not be in contact with freshwater for an extended period?

    <p>To prevent water uptake and unfair trade practices</p> Signup and view all the answers

    What is the purpose of controlling the amount of water added to quick-frozen scallop meat or quick-frozen roe-on scallop meat products?

    <p>To prevent water uptake and unfair trade practices</p> Signup and view all the answers

    What type of toxins are referred to in the context of marine biotoxins?

    <p>Paralytic shellfish poisoning toxin (PSP), amnesic shellfish poisoning toxin (ASP), and diarrhetic shellfish poisoning toxin (DSP)</p> Signup and view all the answers

    What should be included in the hazard analysis for scallop meat products?

    <p>Marine biotoxins, defects, and excess water uptake</p> Signup and view all the answers

    What is the purpose of proper processing controls in quick-frozen scallop products?

    <p>To prevent water uptake and unfair trade practices</p> Signup and view all the answers

    What is the consequence of incomplete removal of the viscera and roe during shucking?

    <p>Introduction of biotoxin health hazards</p> Signup and view all the answers

    What standard should roe-on scallop meat products meet in terms of contaminants and hygiene provisions?

    <p>The Standard for Live and Raw Bivalve Molluscs (CXS 292-2008) and the Standard for Fresh and Quick Frozen Raw Scallop Products (CXS 315-2014)</p> Signup and view all the answers

    What is the potential hazard in scallop meat products if marine biotoxins are present in the viscera and roe?

    <p>Accumulation of toxins at a hazardous level</p> Signup and view all the answers

    What should be included in the hazard analysis for scallop meat products?

    <p>Marine biotoxins and defects such as sand and silt</p> Signup and view all the answers

    What is the purpose of controlling the amount of water added to quick-frozen scallop meat or quick-frozen roe-on scallop meat products?

    <p>To prevent unfair trade practices or consumer fraud</p> Signup and view all the answers

    What is the result of excessive water uptake in scallop adductor muscle meat?

    <p>Undesirable physical attributes in the final product</p> Signup and view all the answers

    Why should scallop adductor muscle meat not be in contact with freshwater for an extended period?

    <p>To prevent excessive water uptake</p> Signup and view all the answers

    What is the purpose of proper processing controls in quick-frozen scallop products?

    <p>To ensure the amount of water added is consistent with the label</p> Signup and view all the answers

    What type of analysis is essential to consult when preparing a HACCP and/or DAP plan?

    <p>Hazard analysis</p> Signup and view all the answers

    What type of toxins are referred to in the context of marine biotoxins?

    <p>All of the above</p> Signup and view all the answers

    What is the consequence of incomplete removal of the viscera and roe during shucking?

    <p>Biotoxin health hazards</p> Signup and view all the answers

    What is the primary purpose of this Section?

    <p>To identify hazards and defects in scallop products and provide technical guidance</p> Signup and view all the answers

    What is essential to consult when preparing a HACCP and/or DAP plan?

    <p>Section 5, which provides guidance on the application of HACCP and DAP principles</p> Signup and view all the answers

    What type of scallop products are covered in this Section?

    <p>Fresh, quick-frozen, and processed scallop products</p> Signup and view all the answers

    What provision should all scallop products meet when marketed?

    <p>The relevant contaminant and hygiene provisions outlined in the Standard for Fresh and Quick Frozen Raw Scallop Products (CXS 315-2014)</p> Signup and view all the answers

    What is the primary purpose of shucking scallops in land-based facilities?

    <p>To ensure the scallops are maintained in good condition</p> Signup and view all the answers

    What is the scope of this Section?

    <p>It covers harvesting through processing operations</p> Signup and view all the answers

    What is the purpose of this Section in terms of hazard and defect analysis?

    <p>To identify hazards and defects at each processing step</p> Signup and view all the answers

    What is the purpose of temperature control during scallop storage?

    <p>To maintain the freshness of scallops</p> Signup and view all the answers

    What is the recommended method for washing live scallops during processing?

    <p>Using pressurized clean seawater or saltwater</p> Signup and view all the answers

    What is the focus of this Section in terms of hazards and defects?

    <p>Hazards and defects likely to be introduced or controlled at each step</p> Signup and view all the answers

    What is a potential hazard during scallop landing/deck dump?

    <p>All of the above</p> Signup and view all the answers

    Why is it essential to consult Section 5 when preparing a HACCP and/or DAP plan?

    <p>To apply the principles of HACCP and DAP analysis</p> Signup and view all the answers

    What is the purpose of Section 8.2.1 in the Code of Practice?

    <p>To cover the handling and processing of fresh scallop meat and roe-on scallop meat on harvest vessels</p> Signup and view all the answers

    Why is it important to monitor the salinity of saltwater during washing live scallops?

    <p>To minimize the uptake of moisture</p> Signup and view all the answers

    What is the purpose of chilled storage after pre-chilling scallops?

    <p>To maintain the freshness of scallops</p> Signup and view all the answers

    What is the purpose of size grading during scallop processing?

    <p>To ensure uniformity of scallop products</p> Signup and view all the answers

    What is the potential defect during scallop landing/deck dump?

    <p>All of the above</p> Signup and view all the answers

    What is the purpose of refrigerated or frozen storage after shucking scallops on board harvest vessels?

    <p>To maintain the freshness of scallops</p> Signup and view all the answers

    What is the primary purpose of shucking scallops?

    <p>To remove the viscera and roe</p> Signup and view all the answers

    What should be used to wash scallops after shucking?

    <p>Clean seawater or saltwater made from potable water</p> Signup and view all the answers

    What is the purpose of pre-chilling scallops?

    <p>To minimize the amount of ice melt and freshwater contact during chilled storage</p> Signup and view all the answers

    What should be done to dead scallops observed during shucking?

    <p>They should be disposed of in a proper manner</p> Signup and view all the answers

    What is a potential hazard associated with scallop meat products?

    <p>All of the above</p> Signup and view all the answers

    What should be monitored during the washing process?

    <p>The contact time between the water and scallops</p> Signup and view all the answers

    Why should care be taken to avoid damaging scallops during shucking?

    <p>To ensure the quality of the scallop meat</p> Signup and view all the answers

    What should be done after washing the scallops?

    <p>They should be immediately pre-chilled, packed, and refrigerated</p> Signup and view all the answers

    What is a potential defect associated with scallop meat products?

    <p>All of the above</p> Signup and view all the answers

    Why should care be taken to ensure that workers' hands, shucking tables, containers, and knives are properly cleaned and disinfected?

    <p>To minimize the risk of contamination</p> Signup and view all the answers

    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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    Description

    This section provides examples of potential hazards and defects in scallop products, and describes technical guidance to develop control measures and corrective actions.

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