6 Introduction To Haccp System & Iso 22000.ppt

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 ”

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 • 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. Cleaning 2. Pest control 3. Training 4. Product identification & traceability 5. GMP, SSOP, code of practice

HACCP E T I S I ES U Q M E R AM E R R P OG PR

SSOP GMP

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, hand-sanitizing and toilet facilities Protection from adulterants Labelling, storage and use of toxic compounds Employee health conditions Exclusion of pests

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.

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

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