fish related

1. DAU SHRI VASUDEV CHANDRAKAR KAMDHENU VISHWAVIDYALAYA
DURG, ANJORA (C.G)
An Assignment on - HACCP
Course Title – quality assurance of fish and fishery product
Course code - FHP 324
Submitted To –
Miss. Varsha likhar
Department of fish harvest and
post harvest technology
Submitted By –
Aditya Chandravanshi
B.F.Sc 3rd Year (2nd Sem)

2. Hazard
Analysis
Critical
Control
Point
• WHAT hazards can enter the
product?
• Where do these hazards
occur?
• How can we control or
eliminate these hazards?
It is a system where hazards or potential hazards are
identified
Once identified, procedures and documentation are set in
place in order to make sure these hazards are eliminated.

3. • Science based
• Step wise process:
– Identifies hazards
– Installs preventative measures to eliminate or
reduce hazards in foods
• Proactive rather than reactive
• Risk based
HACCP

4. • Does not rely on end product testing
– hazards not be evenly distributed and can be
missed in sampling
– need to test large quantities
– product would need to be destroyed or reworked
• Starts from the beginning of the process
– Receiving of ingredients, packaging
• through process steps
• to final product and shipping

5. Qualities of the HACCP system
HACCP is:
Systematic – all the potential
identified before there is a problem;
hazards are
Efficient – it concentrates the control effort at the
stages where the risk is potentially the highest;
On the spot – the processes can be controlled
immediately by the food business.

6. History of HACCP
HACCP was originally developed by
Pillsbury Company in 1959 to produce zero
defect food for astronauts of NASA in USA.
Pillsbury presented the HACCP system at a
national food protection conference in 1971
Since 1973, it has been adopted in food
industry to produce quality food by identifying
stages of hazards and applying control points
to reduce /eliminate hazards.

7. Alimentarius
HACCP has been recommended by Codex
and has become international
reference system for food safety assurance
1997 December. FDA’s Seafood HAACP
program becomes mandatory.

8. The objectives of application of the
HACCP system
Prevention of foodborne illness
Reduction of
costs
of food analysis
More efficient
QA
system
Reduction of
losses due to
product recall
Protection of reputation

9. Other Advantageous
• Focuses on identifying and preventing hazards
from contaminating food, based on sound science.
• Permits more efficient and effective government
oversight, primarily because record keeping
allows investigators to see how well a firm is
complying with food safety laws over a period,
rather than how well it is doing on any given day.
• Helps food companies to compete
effectively in the world market.
• Reduces barriers to international trade.
more

10. Components
Pre-requisites of HACCP
1.Good Manufacturing Practices (GMP)
2. Sanitation Standard Operating Procedure
(SSOP)
GMP and SSOPs are the pre-requisites of
HACCP

11. 7 PRINCIPLES OF HACCP
IMPLEMENTATION (HACCP
Concepts)
1. Hazard Analysis
2. Determine the Critical Control Points (CCP)
3. Establish Critical Limits
4. Critical Control Point (CCP) Monitoring
5. Corrective Actions
6. Establish Verification Procedures
7. Record Keeping Procedures/ Documentation

12. A hazard is a biological, chemical or physical agent
that is reasonably likely to cause illness or injury in
the absence of its control.
In HACCP, hazards refer to the conditions or
contaminants in foods that can cause illness or
injury.
Identify the hazards that affects the process
Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to control the
hazards
1. Hazards Analysis

13. Types of Hazards:
Biological hazards: e.g. harmful microorganisms;
Chemical hazards: e.g. those either naturally
occurring, intentionally
added or unintentionally
added;
Physical hazards: e.g. glass, stones or metal;
• packaging quality;
• equipment reliability.

14. 2. Determine Critical Control Points
(CCP)
CCP:
A point, step or procedure at which
control can be applied and is essential
to prevent or eliminate a food-safety
hazard or reduce it to an acceptable
level

15. Multiple CCPs and Hazards
• A CCP can be used to control more thanone
hazard
– A refrigerated storage CCP may controlpathogen
growth and histamine formation
• More than one CCP may be needed to control
a hazard
– The cook step and patty-forming step are CCPs in
controlling pathogens in cooked hamburger patties

16. CCPs are Product- and Process- Specific
They may change with differences in:
• Plant layout
• Formulation
• Process flow
• Equipment
• Ingredient selection
• Sanitation and support programs

17. 3. Establish critical limits
Safety limits which separate the acceptable from unacceptable
Eg: Cooking Temperature:
Storing Temperatures:
Food Temperatures:
A critical limit is a maximum or minimum value to which a
biological, chemical or physical limit must be controlled at a
CCP.
This is set in order to prevent, eliminate or reduce a hazard to
an acceptable level.

18. 4. Critical Control Point (CCP)
monitoring
A planned series of observations or measurements
need to be taken to assess whether a CCP is
within critical limits.
This also helps to produce an accurate record for
future use in verification.
Setup checks for control measures at
CCP to confirm that the process is
under control and critical limits are
not exceeded

19. 5. Corrective actions
Corrective actions, are procedures to be
followed when a hazard is identified in the food
production.
The aim is to correct and eliminate the cause of
the hazard and bring CCP back under control.
The cause of problem must be identified to
prevent future recurrence.
Establishing corrective actions when
monitoring procedures at CCP is not under
control.

20. Some examples of corrective actions can
include:
•isolating and holding product for safety
evaluation;
•diverting the affected product or ingredients
to another line where deviation would not be
considered critical;
• reprocessing;
• destroying the product.

21. 6. Verification procedures
Verification procedures are those activities,
other than monitoring CCPs, that verify the
HACCP plan and show the system is
operating according to the plan.
This is usually completed annually or when a
system fails or there is a significant change in
the product or process.

22. 7. Record keeping procedures
Documentation and record keeping help to demonstrate the
effective implementation of the previous principles of HACCP.
This records could be of the development of the HACCP plan,
CCP monitoring, corrective actions or verification activities.
Four different types of HACCP records include:
1. HACCP plan and support documentation used in
developing the plan.
2. Records of CCP monitoring.
3. Records of corrective actions.
4. Records of verification activities.

23. Plan (Logistic sequence for the
application of HACCP)
1. Assemble HACCP team
2. Describe product
3. Identity intended use
4. Construct process flow and plant schematic
5. On site verification of flow and schematic
6. List hazards associated with each process step
(principle #1)

24. 7. Apply HACCP decision tree to determine CCP’s
(Principle #2)
8. Establish critical limits (Principle #3)
9. Establish monitoring procedures (Principle #4)
10.Establish deviation procedures (Principle #5)
11.Establish verification procedures (Principle #6)
12. Establish record keeping/documentation for
principles 1 - 6 (Principle #7)

25. A multi-disciplinary HACCP Team needs to
include knowledge of the following
aspects :
1.Assemble the HACCP Team
 Raw Materials
 Specialist (Quality
Assurance/technic
al)
 Operation activities
 Engineering/equipm
en t technical
knowledge of
HACCP
 Process
 Finished product
 Hazard expertise
 Environment
(premises,
property,
surroundings)

26. 2. Describe the product
• Composition
• End Product Characteristics
• Method of Preservation
• Packaging – Primary
• Packaging – Shipping
• Storage Conditions
• Distribution Method
• Shelf Life
• Special Labeling
• Customer Preparation
Describe the product giving detail of its composition,
physical/chemical structure, packaging, safety
information, processing treatments, storage and
method of distribution:
• Product Name

27. 3. Identify the intended use
• Identify the intended use of the product, its target
consumer with reference to sensitive population
• Five sensitive groups in the population
• Elderly
• Infants
• Pregnant
• Sick; and
• Immuno compromised

28. 4. Construct process flow
• Details of all process activities including
inspections, transportation, storage and delays
in the process
• Inputs into the process in terms of raw
materials, packaging, water and chemicals
• Output from the process e.g. waste –
packaging, raw materials, product-in-progress,
rework and rejected products.

29. Define the processing
steps
• Receivin
g
Receivi
ng
Storag
e and
Holdin
g
Preparatio
n
Packagi
ng and
Labellin
g
Storag
e
Distributio
n

30. 5. On site verification of the process
flow diagram
• It should be done by all members of the HACCP team
during all stages and hours of operation.
• Validate process flow diagram
• By HACCP Team
• Observe process flow
• Sample activities
• Interviews
• Routine / non routine operations

31. Thank
you