Hazard analysis and critical control point.pptx

Haccp is a critical tool in food industry.

1. Hazard A biological, chemical or physical agent in food with the potential to cause an adverse health effect and affect the quality FOOD RELATED CONSUMER HAZARDS MICROBIOLOGICAL CHEMICAL PHYSICAL

2. Microbiological hazard Pathogenic ( disease causing ) micro-organisms Salmonella spp., Shigella spp., pathogenic E. coli and Campylobacter spp., Vibrio cholerae , V. parahaemolyticus , Aeromonas spp., Plesiomonas spp ., Yersinia enterocolitica , Clostridium botulinum , and Listeriamonocytogenes . Cross-contamination Spoilage micro- organisms Parasites Flatworms, roundworms, and protozoa infest the gills, viscera, and skin of marine, freshwater as well as shellfish Insects flies ( Saracophagidae ), beetles ( Dermestes , Cornestes , and Necrobia spp .), and mites ( Lardoglyphus and Lyrophagus spp .) infest fish, particularly during sun drying .

3. Chhemical hazards Toxins Mycotoxin, Biotoxins and histamine include ciguatera, paralytic shellfish poisoning (PSP), diarrheic shellfish poisoning (DSP), amnesic shellfish poisoning (ASP), and puffer fish poisoning. Chemical Hazards significant levels of methyl mercury , pesticides, fertilizer, polychlorinated biphenyls (PCBs), dioxins, and other environmental contaminants . Chemical cleaners/sanitizers Food additives Undeclared allergens

4. Physical Hazards Foreign filth Bones (if labeled boneless) Packaging Dust, stones, metals

5. CONTROL OF HAZARDS ( i ) Identification of potential hazards, ( ii) determination of critical control points (CCPs) ( iii) description of the critical control point, ( iv) establishment of a monitoring system, ( v) establishment of corrective action when CCP goes out of control, ( vi) establishment verification procedure, and (vii) establishment of documentation and record keeping.

6. Key Areas for HACCP application Monitor the quality and reliability of the raw material. Proper hygiene is prerequisite for all standard operating procedures (SOP) Good Manufacturing Practices Implementation of HACCP (Hazard Analysis Critical Control Points) Analytical testing— microbiological, chemical, sensory, and shelf life Environmental monitoring Standard Operating Procedures (SOP) and document trail through incoming, processing, finish product and outgoing products Process verification and validation studies to ensure safe product Proper pest control program to avoid any contamination Recall and crisis management programs, involving trained technical personnel to handle of product safety issues. Employee training and education

7. Hazard Analysis Hazard analysis is a general assessment of hazards involving processing , handling, storage/distribution, display and consumer abuse potential of a particular food . The product is considered hazardous when one or more of the following risk characteristics are involved: There are micro-organisms of concern likely to be present if this step is not controlled. There is a possibility of toxins. There is a possibility of chemical or physical contamination. There is a potential for consumer abuse.

8. Critical Control Point (CCP): CCP Is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical Control Points for sea foods: Raw materials and ingredients, Preservative factors (pH, water activity, etc.), Time/Temperature, Sanitation, Preventing cross-contamination, Food handling/employee hygiene, and Special controls.

9. Fermented fish The significant hazards are the result of: Growth of pathogenic bacteria from the aquatic or the general environment Pathogenic bacteria from the animal/human reservoir and with pathogenic virus Presence of biotoxin (CFP) Parasites, The following preventive measures can be applied   Temperatures during fermentation should be kept at <10°C until final pH has been reached. Hazard b : Controlled by the prerequisite program. Hazard c : Ferment fish in Hygienic condition. Hazard d: Food safety education Avoid eating of non-cooked fermented fish. Rapid and adequate acidification is therefore the preventive measure for this significant hazard. Hazard a :