GROUP-3-FROZEN-SHUCKED-MUSSELPostHarvest.pptx

HACCP PLAN

1. HACCP PLAN FOR FROZEN SHUCKED MUSSEL (IQF) Ensuring Food Safety and Quality in Mussel Processing Group 3 - Fish 4115

2. OBJECTIVES: MUSSEL To identify potential hazards in each step of IQF mussel processing. SEE MORE To determine Critical Control Points (CCPs) using the decision tree. To ensure compliance with food safety standards (BFAR, Codex, FDA).

3. OVERVIEW OF THE MUSSEL INDUSTRY Introduction SEE MORE Mussels are one of the most valuable bivalve mollusks in the seafood industry, providing a rich source of protein, vitamins, and minerals. In the Philippines, mussel farming and processing contribute significantly to local livelihoods and export markets. However, because mussels are filter feeders, they can easily accumulate microorganisms and contaminants from their aquatic environment, making proper handling and processing essential to ensure food safety.

4. IMPORTANCE OF FREEZING (IQF) Introduction SEE MORE The Individually Quick Frozen (IQF) method is a modern freezing technique that rapidly freezes each mussel separately at very low temperatures. This process helps maintain the natural texture, flavor, and nutritional quality of the mussel meat while preventing microbial growth and spoilage. IQF also allows easy portioning and thawing, ensuring both safety and product convenience for consumers and food processors.

5. PURPOSE OF DEVELOPING A HACCP PLAN Introduction SEE MORE Developing a Hazard Analysis and Critical Control Point (HACCP) plan for Frozen Shucked Mussels ensures that all potential biological, chemical, and physical hazards are identified and controlled throughout the production process. It provides a structured system to monitor critical stages—such as blanching, freezing, and storage—ensuring that the final product is safe, high-quality, and compliant with food safety standards.

6. I. PROCESS FLOW DIAGRAM

7. Figure 1. Process Flow Diagram of Frozen Shucked Mussel

8. II. HAZARD ANALYSIS TABLE

9. III. CCP DETERMINATION TABLE

10. IV. CCP SUMMARY TABLE

11. IMPORTANCE OF HACCP

12. Ensures food safety and consumer protection. Builds market trust and export compliance. Prevents product loss due to spoilage or contamination.

13. References Food and Agriculture Organization (FAO, 2021) Codex Alimentarius Commission (CAC, 2020) BFAR Guidelines for Fishery Product Processing (2022) FDA (2021). Seafood HACCP Regulation (21 CFR Part 123).

14. Conclusion HACCP application in IQF mussel processing strengthens food safety assurance. Proper hazard identification and control promote consumer protection and export readiness. The process ensures that each frozen mussel meets quality and safety standards from sea to table.

15. THANK YOU!