Transcript Introduction to HACCP - FTP-UNU

Introduction of a HACCP System &
ISO 22000
Quality and safety issues in fish handling
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A course in quality and safety management in
fishery harbours in Sri Lanka
NARA, DFAR, ICEIDA and UNU-FTP
Department of Fisheries and
Aquatic Resources (DFAR)
National Aquatic Resources Research
and Development Agency (NARA)
United Nations University Fisheries
Training Programme (UNU-FTP)
Icelandic International
Development Agency (ICEIDA)
Sri Lanka
Sri Lanka
Iceland
Iceland
Content
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What fish is safe for human consumption
Hazard identification
What is HACCP ? Codex definition
Food safety management systems: conventional and based on HACCP
Some pre-requisite programs
7 principles of HACCP
Hazard Analysis & Identification in fishery harbour
Example of hazards and control measures
Overview of ISO 22000 series in food safety management
Learning objectives
After the lecture the participants should be
familiar with :
• Food safety management systems called HACCP and
ISO 22000
Safety
No health hazards observed after consuming the food !
Consumer
Safety
Public health
Industry
Chemical
Biological
•pathogenic
bacteria(Salmo
nella Vibrio
cholerae)
•viruses
•worms
Hazards
Physical
Bolts and nuts
Metal Fragments
Sand
•Histamine
•Heavy metals
Pesticides
•Antibiotics
•Dyes
•Mycotoxin
What is HACCP ?
Hazard
Analysis
Critical
Control
Point
“ A FOOD SAFETY MANAGEMENT SYSTEM ”
Hazard Analysis Critical
Control Point
(HACCP ) system
• Codex Definition
• “ A system which identifies, evaluates and
controls hazards which are significant for food
safety ” (Codex 1999)
Food safety management systems
• Conventional
HACCP based
Process line
Process Line
F
F
S
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CCP
•GMP
•GMP
•Hygiene/ sanitation control (SSOP)
•Hygiene/ sanitation control (SSOP)
•End line product Inspection & testing
•Continuous monitoring & CCP control
Some pre-requisite programs
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1. Cleaning
2. Pest control
3. Training
4. Product identification & traceability
5. GMP, SSOP, code of practice
HACCP
SSOP
GMP
Sanitation Standard Operating Procedure
(SSOP)
Eight Key sanitation conditions and practices
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Safety of water
Condition and cleanliness of food-contact surfaces
Prevention of cross-contamination
Maintenance of hand-washing,
hand-sanitizing and toilet facilities
Protection from adulterants
Labelling, storage and use of toxic compounds
Employee health conditions
Exclusion of pests
7 principles of HACCP
1. Hazard analysis, preventive measures.
2. Identify critical control points (CCP).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Initiate corrective actions.
6. Establish inspection procedures.
7. Establish filing and record-keeping procedures.
Process flow diagram
Landing and distribution of fish in fishery harbour
Fish in the hold (box or hold)
Unloading onto the pier
Washing
Deliver to the auction hall / pier
Auctioning
Cutting
Consumer
Re-loading
Re-icing
Transport
Consumer
Hazard analysis & identification in fishery
harbour
• Identify and analyze possible hazards in each steps of the flow
diagram considering following categories
Chemical hazards (eg: Histamine)
Microbial hazards (eg: Microbial growth)
Physical hazards (eg: Sand)
• Control measures
Time and temperature monitoring
Example of hazards and controls
• Hazards
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Pathogenic bacteria (Salmonella)
contamination of fish by washing
Microbial growth
(contamination by water leak)
Control measures
Use potable water
Monitoring chlorine levels
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Growth of pathogenic bacteria
in fish
Time and temperature
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Histamine
Time and temperature
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pathogenic bacterial cross contamination
by personal handling and equipments
personal hygiene and cleaning
programme
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contamination by toxic chemicals
Good handling practices
ISO 22000 series
on food safety management
• ISO 22000 Requirements for any organization in the food
chain
• ISO/TS 22003 Requirements for bodies providing audit and
certification of food safety management systems according to
ISO 22000
• ISO/TS 22004 Guidance on the application of ISO 22000
• ISO 22005 Traceability in the feed and food chain -- General
principles and guidance for system design and development
ISO 22000
ISO 22000 specifies how
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to carry out the hazard analysis,
to design the HACCP plan,
to design the prerequisite programmes, and
to decide which are operational prerequisite
programmes
ISO 22000 specifies ....
requirements for a food safety management
system where an organization in the food
chain needs to demonstrate its ability to
control food safety hazards in order to
ensure that food is safe at the time of human
consumption
www.iso.org
ISO 22000 is applicable ...
to all organizations, regardless of size, which
are involved in any aspect of the food chain
and want to implement systems that
consistently provide safe products
www.iso.org
References
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Huss, H.H. (1994). Assurance and seafood quality. FAO Fisheries Technical
Paper 334
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WHO Technical Report Series, No. 883, 1999. Food safety issues associated
with products from aquaculture
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International Commission on Microbial Specification for Foods (1996).
Microorganisms in Foods. 5. Microbiological specifications of food
pathogens. Blackwell Scientific Puplications.
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Website: http://www.seafood.ucdavis.edu
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Lehane and Olley (2000). Histamine fish poisoning revisited. Int. Journal of
Food Microbiol. 58, 1-37
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http://www.iso.org