Introduction of a HACCP System & ISO 22000

Icelandic International Development Agency (ICEIDA)

Iceland

United Nations University Fisheries Training Programme (UNU-FTP)

Iceland

National Aquatic Resources Research and Development Agency (NARA)

Sri Lanka

Department of Fisheries and Aquatic Resources (DFAR)

Sri Lanka

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

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 !

Safety

Public health

Consumer

Industry

Hazards

PhysicalBolts and nutsMetal FragmentsSand

Biological

•pathogenic bacteria(Salmonella Vibrio cholerae) •viruses•worms

Chemical

•Histamine •Heavy metals Pesticides •Antibiotics •Dyes •Mycotoxin

What is HACCP ?What is HACCP ? Hazard AnalysisCritical ControlPoint

Hazard AnalysisCritical ControlPoint

“ 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

S F S F

CCP

• Conventional

•GMP

•Hygiene/ sanitation control (SSOP)

•End line product Inspection & testing

HACCP based

•GMP

•Hygiene/ sanitation control (SSOP)

•Continuous monitoring & CCP control

Process lineProcess Line

Some pre-requisite programs

• 1. Cleaning

• 2. Pest control

• 3. Training

• 4. Product identification & traceability

• 5. GMP, SSOP, code of practice

HACCP

SSOP

GMP

PRE REQUIS

ITE

PROGRAMMES

Sanitation Standard Operating Procedure (SSOP)

• 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

Eight Key sanitation conditions and practicessanitation conditions and practices

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.

Fish in the hold (box or hold)

Unloading onto the pier

Washing

Deliver to the auction hall / pier

Auctioning

Cutting Re-loading

Consumer Re-icing

Transport

Consumer

Process flow diagramLanding and distribution of fish in fishery harbour

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 Control measures• Pathogenic bacteria (Salmonella) Use potable water contamination of fish by washing

• Microbial growth Monitoring chlorine levels (contamination by water leak) • Growth of pathogenic bacteria Time and temperature

in fish

• Histamine Time and temperature

• pathogenic bacterial cross contamination personal hygiene and cleaning by personal handling and equipments programme • 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• 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• Huss, H.H. (1994). Assurance and seafood quality. FAO Fisheries

Technical Paper 334

• WHO Technical Report Series, No. 883, 1999. Food safety issues associated with products from aquaculture

• International Commission on Microbial Specification for Foods (1996). Microorganisms in Foods. 5. Microbiological specifications of food pathogens. Blackwell Scientific Puplications.

• Website: http://www.seafood.ucdavis.edu

• Lehane and Olley (2000). Histamine fish poisoning revisited. Int. Journal of Food Microbiol. 58, 1-37

• http://www.iso.org