Introduction of a HACCP System &ISO 22000 Quality and safety issues in fish handling ----- 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 • • • • • • • • • 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 •Histamine •Heavy metals Pestic •Antibiotics •Dyes •Mycotoxin Physical Bolts and nuts Metal Fragments Sand . What is HACCP ? Hazard Analysis Critical Control Point “ A FOOD SAFETY MANAGEMENT SYSTEM ” . evaluates and controls hazards which are significant for food safety ” (Codex 1999) .Hazard Analysis Critical Control Point (HACCP ) system • Codex Definition • “ A system which identifies. Food safety management systems • Conventional HACCP based Process line Process Line F F S S CCP •GMP •GMP •Hygiene/ sanitation control (SSOP) •Hygiene/ sanitation control (SSOP) •End line product Inspection & testing •Continuous monitoring & CCP control . Some pre-requisite programs • • • • • 1. Pest control 3. Product identification & traceability 5. GMP. Training 4. Cleaning 2. code of practice . SSOP. HACCP E T I S I ES U Q M E R AM E R R P OG PR SSOP GMP . hand-sanitizing and toilet facilities Protection from adulterants Labelling.Sanitation Standard Operating Procedure (SSOP) Eight Key sanitation conditions and practices • • • • • • • • • Safety of water Condition and cleanliness of food-contact surfaces Prevention of cross-contamination Maintenance of hand-washing. storage and use of toxic compounds Employee health conditions Exclusion of pests . 5. Establish critical limits. 7. 4. Hazard analysis.7 principles of HACCP 1. Establish inspection procedures. Establish filing and record-keeping procedures. preventive measures. Initiate corrective actions. Identify critical control points (CCP). 2. 6. . 3. Establish monitoring 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 • • Pathogenic bacteria (Salmonella) contamination of fish by washing Microbial growth (contamination by water leak) Control measures Use potable water Monitoring chlorine levels • Growth of pathogenic bacteria in fish • Histamine • pathogenic bacterial cross contamination by personal handling and equipments personal hygiene and cleaning programme • contamination by toxic chemicals Good handling practices Time and temperature Time and temperature . General principles and guidance for system design and development .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 -. and to decide which are operational prerequisite programmes . to design the HACCP plan.ISO 22000 ISO 22000 specifies how • • • • to carry out the hazard analysis. to design the prerequisite programmes. 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 specifies . iso. regardless of size..org .ISO 22000 is applicable .. to all organizations. which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products www. 5. No. Blackwell Scientific Puplications.ucdavis. Histamine fish poisoning revisited. 58. Int. • Website: http://www.edu • Lehane and Olley (2000).References • Huss. Microbiological specifications of food pathogens. Microorganisms in Foods. (1994). 1-37 • http://www.org . H. FAO Fisheries Technical Paper 334 • WHO Technical Report Series.seafood. Food safety issues associated with products from aquaculture • International Commission on Microbial Specification for Foods (1996). Journal of Food Microbiol.iso.H. 1999. 883. Assurance and seafood quality.
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