A management tool used to protect the food supply against biological, chemical and physical hazards.

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2. 2 . A management tool used to protect the food supply against biological, chemical and physical hazards.

3. 3 Emphasizes process control Concentrates on the points in the process that are critical to the safety of the product

4. 4 HACCP Seven Principles Hazard analysis and preventive measures Identify critical control point Establish critical limits Establish Monitor Procedure for each CCP Establish corrective action Establish recording and record-keeping system Establish verification procedures

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6. Principle 1 Conduct a hazard analysis. where significant hazards occur and establish the preventive measures.

7. 7 A biological, chemical or physical property that may cause a food to be unsafe for consumption. .

8. 8 Hazards analysis

9. 9 1. Identify potential species � related hazard ; 2. Identify potential process � related hazard; 3. Determine if potential hazard is significant; 4.Determine Preventive Measures for each significant hazard

10. 10 Significant hazards How to identify significant hazards ?

11. 11 Significant hazards How to identify significant hazards ? Fishery products hazard guide books : US hazard guide, FAO/Huss assurance of seafood quality Coming : Australian hazard guide, FAO �s international hazard guide. Statistics : Food control & Fish inspection services (import & export & domestic) Human health data, hospitals, publications, Research data : Published, unpublished, Data from industry monitoring, HACCP, customer complains, rejections, Risk assessments (qualitative & quantitative)

12. 12 Source of fishery products : - Since the middle of the 80�, developing countries have become the major supplier of fishery products. - Most of them are found in the tropical and sub-tropical belt. - Globalisation of international trade (information and technology) Aquaculture expansion : - Fastest growing food production system (10 % /an) - 1 out of 4 fish comes from aquaculture - 87% of aquaculture comes from developing countries - by 2007, 50% of food fish will come from aquaculture

13. 13 Food Safety Hazards

14. 14 Risk Evaluation Decide which hazards must be considered in the plan Consider hazards introduced outside the processing plant environment Include transportation and storage Evaluate the severity of the hazard and if it is reasonably likely to occur

15. 15 Preventive Measures: Activity taken to prevent or eliminate food hazard to an acceptable level.

16. 16 Biological Hazard prevention Bacteria: Time/Temp. control; Cooling and refrigeration; Virus: Cook; Parasite:wipe off dietary control.

17. 17 Chemical hazard prevention source control(area? supplier) production control(SSOP) Label control

18. 18 Physical hazards preventiion source control(supplier testify, material inspection) production control(metal detect?sift out etc.)?

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20. Principle 2 Identification of Critical Control Points

21. 21 CCP Definition C C P is a point, step, or procedure in a food chain at which control can be applied and , as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level

22. 22 Hazard prevention Raw-material control prevents pathogen refrigeration or cooling prevents pathogen growth.

23. 23 Hazard elimination Cooking can kill pathogens. Metal detector can eliminate metal bits Refrigeration can kill parasites

24. 24 Hazard �reduce to acceptable level Choose motley eye winker by manual work or auto-collector. Receiving from approved water area can reduce some biological and chemical hazard.

25. 25 HACCP Emphasizes on process control Concentrates on the points in the process that are critical to the safety of the product

26. 26 CCP Decision Tree 1. Do preventive measures exist at this step or subsequent steps for the identified hazard? Modify step, Yes No or product Yes 2. Can this step eliminate or Is control at this step necessary reduce the likely occurrence of for safety? a hazard to an acceptable level? No 3. Could contamination with identified hazards No occur in excess of acceptable levels or could Yes this increase to unacceptable levels? Yes No 4. Will a subsequent step eliminate identified hazards or reduce the likely occurrence to an acceptable levels? No Yes

27. 27 CCPdecision tree

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29. Principle 3: Establish Critical limits for preventive measures associated with each CCP

30. 30 Critical Limit Definition: CL: A criterion, which specifies the acceptable limits.

31. 31 Select Critical Limit You should establish different critical limit in accordance with different control methods.?

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34. 34 The third option is easier to control and to monitor than the other two. In addition, the cooking temperature and cooking time can be monitored continually, which gives greater confidence that every item has been adequately cooked

35. 35 INFORMATION of CL Science Publication Foodstuff journal Book?Tech-criterion Related Guideline Code Guideline Food scientist Expert/Consultant Contrast Experiment Consultation Experiment Research

36. 36 Establishing 

37. 37 OL: Criteria that are more stringent than critical limits and that are used by an operator to reduce the risk of a deviation.

38. 38 Remark When an Operational Limit deviates it only needs process adjustment without keeping records. When a Critical Limit deviates, then the corrective action must be adopted and be recorded in HACCP documentation.

39. 39 An action taken by the firm to bring the process back within operating limits.

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41. Principle 4 Establish monitoring procedures for process maintain control

42. 42 Monitoring CCP - Monitoring : To conduct a planned sequence of observations or measurements to assess whether a CCP is under control

43. 43 Purposes of Monitoring Facilitates tracking of the operation Indicates when there is a loss of control and a deviation occurs Provides written documentation for use in verification

44. 44 What a measurement or observation to assess if the CCP is operating within the critical limit. How Usually physical or chemical measurements or observations Frequency can be continuous or intermittent. Who someone trained to perform the specific monitoring activity.

45. 45 Monitoring methods Microbial tests are seldom effective for monitoring because they are slow and time-consuming A sampling protocol is seldom possible which can reliably detect low levels of pathogens Physical and chemical methods are preferred

46. 46 Frequency of monitoring Affects the level of confidence that a firm has in the safety of its product Continuous monitoring provides the highest level of confidence Discontinuous monitoring can produce �suspect product�

47. 47 Discontinuous monitoring should consider Common change in process, The distance between operation limit and critical limit, Risk to the product when exceed critical limit

48. 48 MONITORING PERSONNEL CCP Monitoring personnel shall be: manufacturing personnel equipment operators servicing personnel quality personnel

49. 49 PERSONNEL QUALIFICATION Must have training related to HACCP monitoring aspect have a full comprehension of the importance of CCP monitoring Report the monitoring result accurately each time Report any deviations immediately so as to correct it in time.

50. 50 Suitable Monitoring Visual observations Temperature Time pH Moisture level Salt Water activity

51. 51 Monitoring Facility Horologe Thermometer Balance PH-meter Water activity-meter chemical analysis facility etc.

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53. Principle 5 When a deviation from a critical limit occurs, a corrective action must be taken

54. 54 Corrective Actions Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.

55. 55 Deviation A failure to meet a required critical limit for a critical control point.

56. 56 Corrective Actions Monitoring Result: Yes or No. If no, then The Corrective Action Procedure must be implemented.

57. 57 Corrective Action Components To correct and eliminate the cause of the deviation and restore process control; To identify the product that was produced during the process deviation and determine its disposition.

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61. Principle 6 Establish effective record-keeping procedures that documents the HACCP system

62. 62 is an essential part of a successful HACCP program. Records provide evidence that the CLs have been met or that appropriate CAs were taken when the limits were exceeded.

63. 63 Records serve as written evidence of the establishment�s compliance with its HACCP plan. Records allow the plant to trace the history of an ingredient, in-process or a finished product (should problems arise). Records help identify trends in a particular operation that could result in a deviation if not corrected.

64. 64 In the event of a product recall, HACCP records could help identify and narrow the scope of such a recall. Well maintained records are good evidence in potential legal actions.

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66. 66 following must be kept HACCP plan support document; CCP monitoring records; Corrective action records; Audit records.

67. 67 Monitoring records are written on-site Re-Checker�s signature and date

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69. Principle 7 Establish procedures to verify the HACCP system�s effectiveness

70. 70 �Trust what you verify� Definition: the application of methods, procedures, tests and audits, in addition to monitoring to validate and determine compliance with the HACCP plan and /or whether the HACCP plan, needs modification.

71. 71 System Verification

72. 72 Suitability 1. hazard analysis is satisfactory 2. CCP establishment is reasonable 3. CL and OL establishment is scientific 4. monitoring procedure is reasonable 5. support document is satisfactory

73. 73 Compliance 1. monitoring facilities� calibration 2. monitoring procedure is executed effectively 3. corrective action is executed effectively 4. all operational records are factual 5. validation procedure is executed effectively

74. 74 Effectiveness 1. clients� complaint records 2. inspection report of administration department or serving institution 3. examining report of lab in factory 4. audit of third party 5. audit of department that executes the law

75. 75 Elements of Verification CCP verification activities --Calibration of monitoring equipments -- Targeted sampling and testing --CCP record review HACCP system verification --Internal audit --External audit

76. 76 Validation personnel HACCP team trained personnel with experience Client qualified third party Official

77. 77 When needs to verification Initially: when factors warrant. Reconfirm: the following a. Changes in raw material b. Changes in product and process c. Adverse audit findings d. Recurring deviations e. New information on hazards or control measures f. On-line observations, and g. New distribution or consumer handling practices

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81. HACCP is not a zero risk system It is designed to minimize the risk of food safety hazards, keeping to improve

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83. Obtain quantitative information on the epidemiology of trematode infections in cultured fish in order to establish the relative importance of aquaculture vis-a-vis freshwater capture fisheries as a source of trematode infection. Lack of quantitative information in this area hinders the application of risk assessment and the application of appropriate risk management strategies with respect to food safety assurance and products from aquaculture. Prevention and control of fishborne trematode (FBT) infections could be reinforced by food safety procedures based on the principles of the HACCP-system, which offers a systematic and sequential approach to the control of food hazards, including food (fish)-borne trematodes Carry out controlled resistance trials on metacercariae in fish flesh to determine survival rates under differing conditions of thermal exposure. Most of the current scientific data on survival of parasites in fishery products relates to cestodes and nematodes as these are more prevalent in products from cold/temperate regions. The sparse data that are available on hability of the infective stages of these organisms to survive heat treatment are not conclusive. Findings from the above two pieces of research will assist countries endemic for trematodiasis in developing strategies and programmes aimed at the prevention of foodborne treamtode infections.Obtain quantitative information on the epidemiology of trematode infections in cultured fish in order to establish the relative importance of aquaculture vis-a-vis freshwater capture fisheries as a source of trematode infection. Lack of quantitative information in this area hinders the application of risk assessment and the application of appropriate risk management strategies with respect to food safety assurance and products from aquaculture. Prevention and control of fishborne trematode (FBT) infections could be reinforced by food safety procedures based on the principles of the HACCP-system, which offers a systematic and sequential approach to the control of food hazards, including food (fish)-borne trematodes Carry out controlled resistance trials on metacercariae in fish flesh to determine survival rates under differing conditions of thermal exposure. Most of the current scientific data on survival of parasites in fishery products relates to cestodes and nematodes as these are more prevalent in products from cold/temperate regions. The sparse data that are available on hability of the infective stages of these organisms to survive heat treatment are not conclusive. Findings from the above two pieces of research will assist countries endemic for trematodiasis in developing strategies and programmes aimed at the prevention of foodborne treamtode infections.