SUJIT KUMAR 3rd B F Sc BFT 08028

SEAFOOD HACCP
Welcome to HACCP Segment 2!

Hazard Analysis and Critical Control Point

Regulatory not Voluntary

FDA
Title 21 CFR 123 Fish and Fishery Products

Two parts
8 Sanitation conditions 7 HACCP principles
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a food safety management tool designed to minimize the risk of foodsafety hazards: biological, chemical and physical preventive NOT reactive maximize product and consumer safety

Product and Process Specific

HACCP is NOT:
a zero-risk system crisis management about quality

Hazards in HACCP
Definiton:
Condition or contaminant in food that can cause illness or injury Does NOT refer to undesirables such as:
Insects Bones Hair Filth Spoilage Economic Fraud Violations of regulatory food standards not directly related to safety

Introduction to Food Safety Hazards

Biological
Bacteria Viruses Parasites

Chemical
Allergens Pesticides Sanitizers Antibiotics Additives Naturally occurring chemicals

Physical
Glass Plastic Metal
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Biological Hazards

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Biological Hazards: Pathogenic Bacteria

Most spoiled foods DO NOT present a health risk Not all food APPEARING normal is safe to eat Need to control microorganism GROWTH (infective doses) Differ with different organisms. Can be 10, can be 1000s.

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Food infection : live pathogens are swallowed that grow in the body (dose) (e.g., Listeria, Salmonella, Vibrio)
Food Intoxication : pre-formed toxins are swallowed (e.g., botulism and staph toxins)

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Bacteria
Bacteria (other than viruses) need:

Food Water Proper temperature Air, no air, minimal air Proper acidity Time to grow

Salmonella spp.

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Pathogenic Bacteria
Bacillus cereus Campylobacter jejuni Clostridium perfringens Clostridium botulinum (Type E) Pathogenic E. coli (E. coli O157H:7) Listeria monocytogenes Salmonella spp. (S. typhimurium, S. enteriditis) Shigella spp. (S. dysinteriae) Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus Yersinia enterocolitica

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Biological Hazards - Parasites

Roundworm

Tapeworm

Anisakis simplex

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In seafood, parasitic worms in fish consumed RAW are a food safety hazard, otherwise considered filth Controlled by freezing (-4F @ 7 days; -31F @ 15 h; -31F until solid, then store 4F @ 24 h) Controlled by cooking

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Need suitable host in which to grow Do not require food, air, water to survive Spread via poor hygiene - fecal/oral Infect living cells, species specific, reproduce inside host cell Do not cause spoilage Survive in human intestines, water or food for months Heat resistant Examples: Hepatitis A, Norovirus Eating raw, steamed clams, oyster products, sewage, and unapproved waters
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Chemical Hazards

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 Naturally Occurring

Scombrotoxin/Histamine

Ciguatera toxin (tropical/subtropical)toxic algae (barracuda, amberjack, horseeye jack, king mackerel, groupers and snappers

Shellfish toxins/Marine biotoxins- toxic algae

Paralytic shellfish poisoning (PSP) Diarrhetic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP)/Domoic Acid
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 Intentionally Added
Food Additives
Direct (allowable limits under GMPs)
Preservatives (e.g., nitrites & sulfiting agents) Nutritional additives (e.g., niacin) Color additives (e.g., FD&C Yellow #5)

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 Unintentional Additives
Agricultural chemicals (e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics/drug residues and growth hormones) Cross-contaminating food allergens from inadequately cleaned shared processing equipment

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Physical Hazards
Any potentially harmful extraneous matter not normally found in food

Glass Wood Stones

Metal
Plastic
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HACCP

HACCP IS NOT A STAND ALONE PROGRAM

GMP SSOP
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GMPs vs. SSOPs

GMPs define the measures used to keep food sanitary and defines general
hygiene measures. (CFR TITLE 21, PART 110) Proper practices for safe and sanitary handling of foods Applicable to any food industry Basis for sanitation part of the Seafood Regulation

Good Manufacturing Practices

Sanitation Standard Operating Procedures (SSOPs)

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GMPs vs. SSOPs (cont)

SSOPs or SCPs describes procedures used to
accomplish sanitary food handling and general hygiene practices. Monitoring and corrective action records required

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Differentiating HACCP and Sanitation Control Procedures

Hazard
Histamine Pathogen Survival Contamination with pathogens Contamination with pathogens

Control
Time & temperature of scrombroid fish Time & temperature for smoking fish Wash hands before touching product Limit employee movement between raw and cooked areas Clean and sanitize food contact surfaces

Type of Control
Product specific

Control Program
CCP

Processing step Personnel

CCP Sanitation

Personnel

Sanitation

Contamination with pathogens

Plant environment

Sanitation

Chemical contamination

Use only food-grade grease

Plant environment

Sanitation
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 Those issues that can be

part of the SSOP system do NOT have to part of the HACCP Plan.

All safety issues that are

associated with the SPECIES or PROCESS must be in the HACCP PLAN HACCP

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8 Key Conditions of Sanitation

1. Safety of water (source and in-plant; includes ice). 2. Condition and cleanliness of food-contact surfaces 3.
(gloves, garments etc). Prevention of cross-contamination (employee practices/handling; separation of raw and cooked product; plant design movement of product and people; handwashing) Maintenance of hand-washing, hand- sanitizing and toilet facilities. Protection from adulterants. Labeling, storage and proper use of toxic compounds. Employee health conditions. Exclusion of pests.
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4. 5. 6. 7. 8.

Preliminary Steps
HACCP = 7 basic principles Preliminary steps are needed for effective HACCP design, implementation and management of HACCP. Steps 1-5 of the Hazards Guide, p. 12-13
State/Fed Regs

Team

Describe

Flow

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Receiving Products
(Includes seafood, dry ingredients, packaging, etc.)

Processing
Steps 1, 2, 3.

Flow Diagram:

Packaging
Storage Distribution
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7 HACCP Principles
1. Conduct hazard analysis and identify prevention or
control measures

2. Identify critical control points (CCP) 3. Determine critical limits

4. Monitor each critical control point

5. Establish corrective action with a critical limit
deviation

6. Verification of the HACCP plan

7. Recordkeeping for critical control points, corrective
action and verification
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Hazard Analysis Worksheet CCP Determination

(1) Ingredient/ processing step (2) Identify potential hazards introduced, controlled or enhanced at this step (3) Are any potential food-safety hazards significant? (Yes/No) (4) Justify your decision for Column 3 (5) What measure(s) can be applied to control the significant hazards? (6) Is this step a Critical Control Point? (Yes/No)

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STEP 1: Conduct Hazard Analysis. Identify Prevention or Control Measures

What are the potential biological, chemical and physical hazards at each processing step that must be prevented, eliminated or reduced to an acceptable level?
Can the hazard be controlled, introduced or enhanced at the specific processing step?

Is the hazard reasonably likely to occur, or significant and present a risk to the consumer?
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Step 2: Identify critical control points (CCP)

A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels

That point in the process that if you lose control a food safety hazard will exist.
A hazard in one step may be controlled in another. How?
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 Identify only those CCPs needed to do the job not too many. Why? One CCP may control more then one hazard ie. temperature to control bacterial growth and histamine formation A hazard may require control at >1 step ie. fish patty thickness and cook step; brining and smoking

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Step 3: Identify Critical Limits (CL)

Critical limits must be set for EVERY CCP
Critical limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard

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Step 4: Monitoring each (CCP)

Four parts:
What will be monitored? How will the CL of CCP be monitored Who will monitor the CL of the CCP?

How often (frequency) will the CL of the CCP be monitored?

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Step 5: Establish corrective action

Corrective action: procedures at each CCP to be followed when a deviation occurs Correct and eliminate the cause of the deviation and restore process control Identify the product that was produce during the process deviation and determine its disposition.

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Step 6: Verification/Validation of HACCP Plan

Verification:
a check on your HACCP plan and system to make sure it is working properly and followed.

Activities, other then monitoring, that determine the validity of the HACCP plan and verify or prove that the system is operating according to plan.

Validation:

Involves scientific evaluation to be sure that the approach is sound before the HACCP plan is implemented.

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Elements of Verification
CCP Verification Activities Calibration of monitoring devices Review of calibration records CCP record review
Monitoring Corrective Action Targeted sampling and testing

HACCP System Verification Audits observations/review Microbiological end product testing

Regulatory Inspections/Audits
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Step 7: Recordkeeping
PRELIMINARY STEPS: SSOP monitoring and correction HACCP SYSTEM RECORDS HACCP plan and support documentation CCP monitoring (molluscan shellstock; shucked
molluscan shellfish) Corrective Action Verification/Validation (Importer written verification procedures, importer product specs, importer affirmative step[s])
ALL FORMS REQUIRE SPECIFIC INFORMATION

Title, firm name/location, product information, actual observations/ measurements, critical limits, time/date, initials of operator, reviewer signature and date

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Step 7: Recordkeeping
All HACCP and SCP records should include::
Firm name and location Time and date of monitoring observation Operators signature or initials Product information (product type, package size, processing line and product code where applicable) Actual observations or measurement Critical limits Reviewers signature or initials, and date of review (verification) (Form title not required, but helpful to have)

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Record Review

Within one week

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Record Retention
One (1) year for refrigerated or perishable products Two (2) years for frozen or shelf stable products Off site can be transferred but returned for official review upon demand.
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1. CCP

2. Hazards

3. Critical limits

Monitoring

8. Correctiv e actions

9. Verification

10. Record s

4. What

5. How

6. Frequency

7. Who

Shall be signed and dated by most responsible person on site Date and signed: upon acceptance, modification and annual reassessment
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