Guides/Tuna HACCP plans for processors
Tuna HACCP plans for processors
Tuna and other scombroid species require tight control of time and temperature to prevent histamine formation. Your HACCP plan should show how receiving, storage, and processing keep product in the safe zone.
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Histamine as a primary hazard
Scombrotoxin (histamine) forms when certain fish are temperature-abused. Controls often include supplier controls, receiving temperature checks, rapid icing or refrigeration, and documented time-temperature history.
Process steps that matter
Receiving, cold storage, thawing, cutting, and shipping are frequent focus areas. Map your real flow — not a generic template — so the hazard analysis matches what happens on your floor.
Document monitoring and corrective actions
When temperatures exceed limits, your plan should spell out what happens next: hold product, evaluate for diversion or destruction, fix the cause, and record the event.
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