HACCP Calls for Calibrated Temperature Monitors

Thermodata's laboratory, accredited by NVLAP to ISO17025 standards, can help you.

Seafood HACCP Regulation, 21 CFR 123 and the Control of Communicable Diseases regulation, 21 CFR 1240, require processors of fish and fishery products to develop and implement HACCP systems for their operations. This new guidance represents the agency's current thinking on the hazards associated with fish and fishery products and appropriate controls for those hazards.

"Calibrate the temperature-indicating device against a known accurate reference device (e.g., a NIST-traceable thermometer) at least once a year or more frequently..."

As a temperature monitoring solutions developer for the food, health and safety sectors, the following chapters of this document caught our interest:

CHAPTER 2: Conducting a Hazard Analysis and Developing a HACCP Plan

This guidance document describes the 3 main steps and key activities for developing and maintaining a complete Hazard Analysis Critical Control Point (HACCP) plan. The Seafood HACCP Regulation requires that all seafood processors conduct complete a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur in their product and to the preventive measures that can be applied to control those hazards

CHAPTER 12: Pathogenic Bacteria Growth and Toxin Formation (Other Than Clostridium botulinum) as a Result of Time and Temperature Abuse

Growth rates of pathogens are highly temperature dependent. When products are allowed to remain at temperatures favorable to pathogenic bacteria growth over sufficient time, the products may contain unsafe levels of pathogenic bacteria or their toxins. This guidance discusses issues and strategies for the control of time and temperature abuse for fish and fishery product safety; namely: Identifying critical control points and significant hazards Establishing preventative check measures Setting time and temperature critical limits for each check measure Monitoring controls of procedures and frequency Establishing corrective action procedures Establishing a record keeping system Checking and calibrating temperature-indicating devices for accuracy