The application of a HACCP plan for ready-to-eat cooked products in processing cooked shrimp

A safe and wholesome cooked, ready-to-eat shrimp product can be produced while still maintaining quality and a reasonably good processing yield. This is not only achievable but essential in satisfying the needs of consumers. The key elements for the success of this program are discussed. First and foremost an effective HACCP plan must be developed. The effective implementation and application of the HACCP plan and strict adherence to standard sanitary operating procedures (SSOP's) is essential. Secondly, the development and consistent compliance with effective raw material and product specifications, as well as an effective education and training program, are needed to achieve these objectives. And, last but not least, a good measure of care is necessary in order to make a commitment to a successful program and to persevere.