Consider the processing of the Northern (cold water) shrimp. They' are caught off the East and West coast, be-headed at sea and frozen or iced, and then further processed on shore. Consider a processing which results in cooked, peeled, and frozen small shrimps. Government regulations require that product not be tainted (rancid; bad taste and odour) or unsafe, or decomposed (rotten), and the bag'1 box should be accurately weighed and labeled with a product code (including place and date of processing). A process flow diagram for processing shrimp is given on the layout diagram below. Identify' hazards/defects, and determine a Critical Control Point and a quality assurance/control plan for each hazard/defect.7

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room ahoon Storage area Entance carridor 1. Focapt af pookoging maand ard irgradierts2 7.Pruparanon for futher procesing deling nd wachingl Deiar lagos Clching ory Lounge 3. Miangf oon packoigPackaging Shrimp Processing Cook room 9. 14. ing 3.Padiagng 13. peeling 15- ioroge Cold storage Clearing Rathgralors! 1ο.Fozn straga inal poda hrime 5. Dolorg and Ioa producian and sorcge Rociptoen shrime 4. Racs 7.Shspirg and tist buton Product flow Santary zore