Hazard Analysis Critical Control Point

Hazard Analysis Critical Control Point is internationally recognized as the ideal method of assuring product safety by controlling food-borne safety hazards.

HACCP helps to identify and monitor points where there is risk of contamina-tion on a hazard. At present, it is the widely acknowledged, cost-effective method of controlling hazards in fishery products. Introduction of HACCP-based regula-tions for fish and fish products, particularly in the European Union and the United States, has triggered the need for production under the HACCP system in most fish-exporting countries.84,114,116–119The underlying principle of HACCP is to make seafood processors responsible for assuring safe seafood. The seven elements of the HACCP system are: (i) identification of potential hazards, (ii) determination of critical control points (CCPs) (A critical control point is defined as a point in the processing steps where the failure to effectively control a potential hazard may create an unacceptable risk), (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 of procedures for verification, and (vii) establishment of documentation and record keeping. HACCP, with its seven principles, form the framework for the rational consideration of actual haz-ards of seafood. Hazhaz-ards may be caused by the fish species and its environment, or by the processing method. The HACCP processors can use their own scientific or technological principles to establish the hazard prevention system that works for a particular processing situation.

The U.S. FDA, as per notification dated December 18, 1995, (Federal Register, 21 CFR Parts 123 and 124) has made it mandatory for all seafood processors export-ing to United States to adopt HACCP-based seafood quality assurance system for fish and fish products from December 18, 1997 onwards.¹¹⁴The regulations require that all seafood products must have been processed in accordance with the HACCP principles. These requirements apply to both imported as well as domestic products. From January 2006 onwards the European Union will require a safety monitoring system in place based on HACCP principles for all food busi-nesses (http://www.foodsciencecentral/lm/fsc/ixid/13993) A detailed discussion on HACCP and its application to seafood processing are beyond the scope of this chapter and can be seen elsewhere.100,112,114,116,118–120 The HACCP sys-tem has been harmonized with the General Principles of Food Hygiene of the Codex Alimentarius Commission and the official regulations of the European Union.114,117,121 Practical experience generated during the last few years has shown that HACCP systems can control most of the hazards related to indigenous pathogens, as it is possible to identify Critical Control Points with respect to these pathogens.^112,116Nevertheless, HACCP system cannot ensure complete safety of processed seafood. Some of the examples include the presence of pathogens in mollusks and fish that are consumed raw or steamed (undercooked) and growth of L. monocytogenes in some lightly preserved fish products (e.g., cold smoked fish).

It is recommended that consumers should be warned about a possible risk in the case of the former and a limiting shelf life of the products should be recommended for the latter product.¹¹⁶ In many cases, adoption of the recommendations by

TABLE2.7

Key Areas for Quality Control for Food Processors

• Raw material: Monitor the quality and reliability of the raw material. It helps to set up a proper traceability of input ingredients and produce quality products

• Sanitation: Proper hygiene is a prerequisite with all standard operating procedures

• 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 with extremes. The market storage conditions and instructions to be validated

• Proper pest control program to avoid any contamination

• Recall and crisis management programs, involving trained technical personnel to handle the issues of product safety.

• Employee training and education

Source: Vyas, H., Indian Food Ind., 23, 16, 2004. With permission from Association of Food Scientists and Technologists (India), Mysore.¹²⁵

processors needs much to be desired. This was shown by a recent survey of GMP in seafood processing plants that export a large amount of processed seafood.

While the processors have adopted some recommendations such as sanitary con-ditions, maintenance of temperature of cold storage, personal hygiene of workers and glazing of the materials before freezing, recommendations regarding pack-aging material for IQF shrimp, and containers for transportation showed lower level of adoption.¹²² Recently, the U.S. government enacted a new legislation intended to enhance the security of the U.S. food sources. The legislation requires all food facilities exporting to the United States to register with the U.S. FDA.

The new law entitled Public Health Security and Bioterrorism Preparedness and Response Act of 2002, aims to track the origin and destination of food to evaluate credible threats through food chain.¹²³ These measures present good opportun-ity for producers to take the initiative to demonstrate competence and interest in assuring product safety. While developing novel products for trade, it is important that the protocols are strictly adhered to gain mileage in building up seafood trade.

Table 2.7 gives key areas for quality control for food processors. In summary, the quality of seafood is influenced by a number of factors including the various envir-onmental hazards that the commodity is exposed to while harvesting, processing, and marketing. Utmost care is required while developing seafood products for domestic or export markets.

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