Fish Processing - Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points

HACCP is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the manned space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety.

"The Hazard Analysis and Critical Control Points (HACCP) system of assuring food safety and quality has now gained worldwide recognition as the most cost-effective and reliable system available. It is based on the identification of risks, minimizing those risks through the design and layout of the physical environment in which high standards of hygiene can be assured, sets measurable standards and establishes monitoring systems. HACCP also establishes procedures for verifying that the system is working effectively. HACCP is a sufficiently flexible system to be successfully applied at all critical stages -- from harvesting of fish to reaching the consumer. For such a system to work successfully, all stakeholders must cooperate which entails increasing the national capacity for introducing and maintaining HACCP measures. The system's control authority needs to design and implement the system, ensuring that monitoring and corrective measures are put in place."

HACCP is endorsed by the:

  • FAO (Food and Agriculture Organization)
  • Codex Alimentarius (a commission of the United Nations)
  • FDA (US Food and Drug Administration)
  • European Union
  • WHO (World Health Organization)

There are seven basic principles:

  • Principle 1: Conduct a hazard analysis.
  • Principle 2: After assessing all the processing steps, the Critical control point (CCP) is controlled. CCP are points which determine and control significant hazards in a food manufacturing process.
  • Principle 3: Set up critical limits in order to ensure that the hazard identified is being controlled effectively.
  • Principle 4: Establish a system so as to monitor the CCP.
  • Principle 5: Establish corrective actions where the critical limit has not been met. Appropriate actions need to be taken which can be on a short or long-term basis. All records must be sustained accurately.
  • Principle 6: Establish authentication procedures so as to confirm if the principles imposed by HACCP documents are being respected effectively and all records are being taken.
  • Principle 7: Analyze if the HACCP plan are working effectively.

Read more about this topic:  Fish Processing

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