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?

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

What should be monitored during the washing process?

The salinity of the saltwater. Signup and view all the answers

What should be done after washing the scallops?

They should be adequately drained. Signup and view all the answers

What is the purpose of pre-chilling scallops?

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

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

All of the above. Signup and view all the answers

Where can scallops be shucked?

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

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

To ensure that scallops are maintained in good condition Signup and view all the answers

What should be properly cleaned and disinfected during shucking?

Workers' hands, shucking tables, containers, and knives. Signup and view all the answers

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

To minimize the risk of defects. Signup and view all the answers

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

1-2 days Signup and view all the answers

What is the primary purpose of this Section?

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

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

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

What is the purpose of washing live scallops during processing?

To remove foreign matter Signup and view all the answers

What type of scallop products are covered in this Section?

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

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

3% of food grade salt Signup and view all the answers

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

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

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

To extend the shelf life of the scallops Signup and view all the answers

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

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

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

All of the above Signup and view all the answers

What is the scope of this Section?

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

What provision should all scallop products meet when marketed?

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

What is the recommended method for identifying dead scallops?

Sensory evaluation Signup and view all the answers

What is the purpose of Section 3?

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

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

Both CXS 292-2008 and CXS 315-2014 Signup and view all the answers

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

To cover the handling and processing of fresh scallop meat on harvest vessels 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?

Biotoxin accumulation in the viscera and roe Signup and view all the answers

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

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

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

To prevent objectionable and foreign matter in the final product Signup and view all the answers

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

Increased moisture content Signup and view all the answers

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

To prevent water uptake and unfair trade practices 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?

To prevent water uptake and unfair trade practices Signup and view all the answers

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

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

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

Marine biotoxins, defects, and excess water uptake Signup and view all the answers

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

To prevent water uptake and unfair trade practices Signup and view all the answers

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

Introduction of biotoxin health hazards Signup and view all the answers

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

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) 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?

Accumulation of toxins at a hazardous level Signup and view all the answers

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

Marine biotoxins and defects such as sand and silt 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?

To prevent unfair trade practices or consumer fraud Signup and view all the answers

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

Undesirable physical attributes in the final product Signup and view all the answers

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

To prevent excessive water uptake Signup and view all the answers

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

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

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

Hazard analysis Signup and view all the answers

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

All of the above Signup and view all the answers

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

Biotoxin health hazards Signup and view all the answers

What is the primary purpose of this Section?

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

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

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

What type of scallop products are covered in this Section?

Fresh, quick-frozen, and processed scallop products Signup and view all the answers

What provision should all scallop products meet when marketed?

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

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

To ensure the scallops are maintained in good condition Signup and view all the answers

What is the scope of this Section?

It covers harvesting through processing operations Signup and view all the answers

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

To identify hazards and defects at each processing step Signup and view all the answers

What is the purpose of temperature control during scallop storage?

To maintain the freshness of scallops Signup and view all the answers

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

Using pressurized clean seawater or saltwater Signup and view all the answers

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

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

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

All of the above Signup and view all the answers

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

To apply the principles of HACCP and DAP analysis Signup and view all the answers

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

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

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

To minimize the uptake of moisture Signup and view all the answers

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

To maintain the freshness of scallops Signup and view all the answers

What is the purpose of size grading during scallop processing?

To ensure uniformity of scallop products Signup and view all the answers

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

All of the above Signup and view all the answers

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

To maintain the freshness of scallops Signup and view all the answers

What is the primary purpose of shucking scallops?

To remove the viscera and roe Signup and view all the answers

What should be used to wash scallops after shucking?

Clean seawater or saltwater made from potable water Signup and view all the answers

What is the purpose of pre-chilling scallops?

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

What should be done to dead scallops observed during shucking?

They should be disposed of in a proper manner Signup and view all the answers

What is a potential hazard associated with scallop meat products?

All of the above Signup and view all the answers

What should be monitored during the washing process?

The contact time between the water and scallops Signup and view all the answers

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

To ensure the quality of the scallop meat Signup and view all the answers

What should be done after washing the scallops?

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

What is a potential defect associated with scallop meat products?

All of the above 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?

To minimize the risk of contamination 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.