OBJECTIVES:
MUSSEL
• To identifypotential
hazards in each step of
IQF mussel processing.
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• 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
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Mussels areone 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.
IMPORTANC
E OF
FREEZING
(IQF)
Introduction
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The IndividuallyQuick 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
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Developinga 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.
Conclusion
• HACCP applicationin 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.
