Transcript Slide Presentation

Chapter 3
POTENTIAL FOOD SAFETY
HAZARDS and CONTROLS
Significant Hazards must be Controlled
Processors have responsibilities for:
• Fish receiving through product shipping
also
• Handling on vessels
• Finished product as consumed
Tuna Council's Handbook
Chapter 3/2
FDA Listed Hazards & Controls
• Chapter 3, Table 3-2 for Potential Species
Related-Hazards (Vertebrates and Fish)
• Chapter 3, Table 3-4 for Potential Process
Related-Hazards (all seafood types)
Tuna Council's Handbook
Chapter 3 / 3
FDA Hazards Guide
Page 34
Page 58 - Tuna
Check the
footnotes
Tuna Council's Handbook
Chapter 3/ 4
FDA Hazards Guide
Page 34
Page 58 - Tuna
Scombrotoxin
(elevated histamine levels)
Tuna Council's Handbook
Chapter 3 / 5
FDA Hazards Guide
Page 71
Tuna Council's Handbook
Chapter 3/ 6
Hazards that may apply to canned tuna
Process-related hazards – process categories
Tuna Product
Frozen bagged
loins
Finished Food
Partially cooked or
uncooked
prepared food
Finished can or
pouch (retorted)
Fermented,
acidified, pickled,
salted, and LACFs
Tuna Council's Handbook
Package Type
Reduced oxygen
packaged (ROP)
Or
Other than ROP
All
Chapter 3/ 7
FDA Hazards Guide
Page 71
• Pathogenic Bacteria Growth
• Clostridium botulinum (for pre-cooked,
reduced oxygen packaged loins)
• Staphylococcus aureus (S. aureus)
• Allergens and Food Additives (undeclared)
• Metal Inclusion
Tuna Council's Handbook
Chapter 3 / 8
FDA Listed Hazards That May Apply
to Canned or Pouched Tuna
1. Scombrotoxin (elevated histamine levels)
2. Pathogen Bacteria Growth (potential toxin formation)
a. Clostridium botulinum (for pre-cooked, reduced
oxygen packaged loins)
b. Staphylococcus aureus (S. aureus)
3. Allergens and Food Additives (undeclared)
4. Metal Inclusion
Tuna Council's Handbook
Chapter 3 / 9
Low Acid Canned Foods
Based on the FDA Seafood HACCP regulations, the
HACCP plan for fish and fishery products that are
subject to the requirements of the Low-Acid
Canned Food regulations, 21 CFR 113, does not
need to list the food-safety hazards associated
with the formation of C. botulinum toxin in the
finished, hermetically sealed containers nor list
the controls to prevent that hazard [at the thermal
processing step] …………………….. FDA Seafood Regulation
21 CFR Part 123.6(e)
Tuna Council's Handbook
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Additional Hazards
• Presence of foreign materials
• Chemical residues
Tuna Council's Handbook
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Controls
Tuna Council Guide recommendations are based on
the FDA Hazards Guidance and recent discussions
Hazard Controls in the Tuna HACCP Handbook
• Scombrotoxin (histamine) formation, p. 3-6
•
Pathogenic bacterial growth and toxin formation, p. 3-7
•
Allergens and food additives, p. 3-8
•
Metal inclusion, p. 3-9
Tuna Council's Handbook
These are reduced
versions from the
FDA Guidance manual
Chapter 3 / 12