Download to read offline
![Chemicals in the smoke [e.g., Polycyclic Aromatic Hydrocarbons (PAHs)]
2. Hazards associated with the smoking technique
Principle 1: Hazard Analysis (HACCP Step 6)](https://image.slidesharecdn.com/haccpimplementationfortraditionalfishprocessingtechniques-250609120957-69d741f3/85/HACCP-implementation-for-traditional-fish-processing-techniques-pptx-13-320.jpg)
![Principle 1: Hazard
Analysis
Processing
Step
Potential hazard Likelihood Severity Risk
Frozen
Sardinella
receipt
B: Pathogens (e.g.,
Salmonella, Listeria, E. coli
O157:H7)
[*C: MeHg, Pb]
1 2 2
Thawing Pathogens (e.g.,
Salmonella, Listeria, E. coli
O157:H7)
2 2 4
Wash, Gut
and slice
Pathogens (e.g.,
Salmonella, Listeria, E. coli
O157:H7)
2 2 4
Washing Pathogens (e.g.,
Salmonella, Listeria, E. coli
O157:H7)
1 2 2
Air drying Pathogens (e.g.,
Salmonella, Listeria, E. coli
O157:H7)
1 2 2
Heat s smoke
curing
PAHs from smoke (BaP, PAH4) 3 3 9
Cooling Pathogens (e.g., Salmonella,
Listeria, E. coli O157:H7)
1 2 2
High risk = Significant
Medium Risk = Manage by
PRP
Low Risk = Manage by PRP
PAHs = Significant
hazards](https://image.slidesharecdn.com/haccpimplementationfortraditionalfishprocessingtechniques-250609120957-69d741f3/85/HACCP-implementation-for-traditional-fish-processing-techniques-pptx-16-320.jpg)
![Smoked-dry Sardinella
Air
cooling
Heat and smoke
curing
Air
drying
Washing
Gutting C
Slicing
Washing
Washing
Packaging
Principle 2: Determine CCPs (HACCP Step 7)
Fresh fish Frozen fish
Thawing
Green = NOT
CCPs See Q1 s
Q2
Gutting C Slicing
Washing
Air drying
Thawing
Heat and smoke curing
CCP 1-(C)
Confirmed
at Q4
Air cooling Packaging
Manage by PRPs
Control measure should be applied at
this point [CCP 1-(C)]](https://image.slidesharecdn.com/haccpimplementationfortraditionalfishprocessingtechniques-250609120957-69d741f3/85/HACCP-implementation-for-traditional-fish-processing-techniques-pptx-21-320.jpg)
![Guidehaccpplan[1]](https://cdn.slidesharecdn.com/ss_thumbnails/guidehaccpplan1-171129082810-thumbnail.jpg?width=640&height=640&fit=bounds)
HACCP implementation for traditional fish processing techniques.pptx
- 1. Arish university Faculty ofAquaculture and marine fisheries HACCP implementation for traditional fish processing techniques Submitted by Nagy Ibrahim Ali Hager Maged Basuony Submitted to Dr . Hassan Rab3
- 2. 1. Traditional FishProcessing Techniques • Focus: Traditional Fish Smoking 2. HACCP application to traditional fish smoking Table of contents
- 3. Traditional fish processingtechniques • Typically operated as small and less developed businesses (SLDB) • Techniques • Smoking • Salting • Fermentation • Frying • Sun/solar drying
- 4. Traditional fish smoking Fishsmoking Cold smoking Processing temperature: 20 – 30oC Aim: Impart smoke flavour. The process does not cook the fish Hot smoking Processing temperature: ≥80oC Aim: Cook fish and impart smoke flavour The product can be consumed without further heat treatment Smoked-soft product Moisture content: >20% Shelf life: <3 days under ambient tropical temperature Smoked-dry product Moisture content: <20% Shelf life: 9 months under ambient tropical temperature
- 5. HACCP 12-Steps Source: FAO2023. Intro. to
- 6. Steps 1 –5 On-site verification of flow diagram (Step 5) Team Assembly (Step 1) Flow Diagram (Step 4) Identification of intended use and consumers (Step 3) Product Description (Step 2)
- 7. Steps 1 –5 Team Assembly (Step 1)
- 8. Steps 1 –5 On-site verification of flow diagram (Step 5) Team Assembly (Step 1) Flow Diagram (Step 4) Ready-to-eat smoked- dry Sardinella. Typical moisture content ≤20% Protein source in soups and sauces. May also be eaten as-is. Consumers: ≥ 6 m old* Product Description (Step 2) Product Description (Step 2) Identification of intended use and consumers (Step 3) Identification of intended use and consumers (Step 3) Ready-to-eat smoked-dry Sardinella. Typical moisture content ≤20% Protein source in soups and sauces. May also be eaten as-is.
- 9. Smoked-dry Sardinella Air cooling Heatand smoke curing Air drying Gutting C Slicing Washing Washing Packaging Step 4: Process Flow Diagram Fresh fish Frozen fish Thawing ~15 mins, ambient temp. (~25oC) ~180oC heat source, 4 h, internal fish temp. ~80oC
- 10. ©FAO/Kennedy Bomfeh Steps 1– 5 On-site verification of flow diagram (Step 5) Team Assembly (Step 1) Flow Diagram (Step 4) Identification of intended use and consumers (Step 3) Product Description (Step 2)
- 11. HACCP 12-Steps Source: FAO,2023 (Intro. T o HACCP)
- 12. Principle 1: HazardAnalysis (HACCP Step 6) Hazard: Biological, chemical or physical agent in, or condition of food with potential to cause adverse health effect (Codex) Hazard analysis requirements: i. List ALL POTENTIAL hazards ii. Identify SIGNIFICANT hazards 1. Hazards associated with raw material quality and handling practices Biological: Pathogens (e.g., S. aureus, Salmonella sp., Listeria sp.), biogenic amine producers (e.g., Pseudomonas sp.) Chemical: Biogenic amines (e.g., histamine) Physical: Stone
- 13. Chemicals in thesmoke [e.g., Polycyclic Aromatic Hydrocarbons (PAHs)] 2. Hazards associated with the smoking technique Principle 1: Hazard Analysis (HACCP Step 6)
- 14. Principle 1: HazardAnalysis (HACCP Step 6) Processing Step Description of problem Hazard type Potential hazard B C P Raw Sardinella receipt Initial microbial load; heavy metals from aquatic environment; X X B: Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) C: MeHg, Pb Thawing Microbial growth due to improper temperature control X Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7); biogenic amine producers (e.g., Pseudomonas sp.) Gutting and slicing Microbial (cross)contamination due to improper handling X Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) Washing Microbial (cross)contamination from wash water/improper handling X Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) Air drying Microbial contamination/growth due to improper handling X Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) Heat C smoke curing Process contaminants in the smoke X PAHs from smoke (BaP, PAH4) Cooling Microbial contamination/growth due to improper handling X Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) Packaging Contamination from unsanitary handling X Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7)
- 15. Principle 1: HazardAnalysis (HACCP Step 6) • Not all ha • Significan ards ar t hazard e significant s pose risks to public health in t he absence of controls • Risk = Like lihood x Severity of adverse health effec t Category Score Likelihood Severity Low (L) z 1 Unlikely to happen (e.g., 0-1 per 100 batches) No serious impact on health Medium (M) 2 May happen (e.g., once per 50 batches) Adverse but non-fatal effect High (H) 3 Very high (e.g., every batch) Adverse, potentially fatal effect High risk = Significant hazard Medium Risk = Not significant hazard Low Risk = Not significant hazard;
- 16. Principle 1: Hazard Analysis Processing Step Potentialhazard Likelihood Severity Risk Frozen Sardinella receipt B: Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) [*C: MeHg, Pb] 1 2 2 Thawing Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) 2 2 4 Wash, Gut and slice Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) 2 2 4 Washing Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) 1 2 2 Air drying Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) 1 2 2 Heat s smoke curing PAHs from smoke (BaP, PAH4) 3 3 9 Cooling Pathogens (e.g., Salmonella, Listeria, E. coli O157:H7) 1 2 2 High risk = Significant Medium Risk = Manage by PRP Low Risk = Manage by PRP PAHs = Significant hazards
- 17. Principle 2: DetermineCCPs (Hazard Step 7) Source: FAO. 2023. Determine critical control points – Step 7, Principle Context significant hazard = PAHs from heat s smoke curing step
- 18. Principle 2: DetermineCCPs (Hazard Step 7) Source: FAO. 2023. Determine critical control points – Step 7, Principle 2
- 19. Smoked-dry Sardinella Air cooling Air drying Washing GuttingC Slicing Washing Washing Packaging Principle 2: Determine CCPs (Hazard Step 7) Fresh fish Frozen fish Thawing NOT CCPs See Q1 s Q2 Gutting C Slicing Washing Air drying Heat and smoke curing Thawing
- 20. Air cooling Smoked-dry Sardinella Heatand smoke curing Air drying Washing Gutting C Slicing Washing Washing Packaging Principle 2: Determine CCPs (HACCP Step 7) Fresh fish Frozen fish Thawing Green = NOT CCPs See Q1 s Q2 Gutting C Slicing Washing Air drying Thawing Heat and smoke curing CCP 1 Confirmed at Q4
- 21. Smoked-dry Sardinella Air cooling Heat andsmoke curing Air drying Washing Gutting C Slicing Washing Washing Packaging Principle 2: Determine CCPs (HACCP Step 7) Fresh fish Frozen fish Thawing Green = NOT CCPs See Q1 s Q2 Gutting C Slicing Washing Air drying Thawing Heat and smoke curing CCP 1-(C) Confirmed at Q4 Air cooling Packaging Manage by PRPs Control measure should be applied at this point [CCP 1-(C)]
- 22. Principle 3: EstablishValidated Critical Limits (HACCP Step 8) Source: FAO. 2023. Establish Validated Critical Limits – Step 8, Principle
- 23. Principle 3: EstablishValidated Critical Limits (HACCP Step 8) Regulations Limits: BaP = 2 µg/kg; PAH4 = 12 µg/kg
- 24. Principle 4: MonitoringCCPs (HACCP Step 9) • Objective approach (Ideal): Determination of BaP and PAH4 concentrations • Generally expensive for small-scale processors • Laboratory capacity limitations • Subjective: Increasing PAH level • Use of FAO-improved kiln per guidelines offer reasonable expectation that contaminant levels would be within the limits (BaP 2 µ/kg; PAH4 12 µ/kg)
- 25. Principle 5: CorrectiveActions (HACCP Step 10) • Root cause analysis of the deviation (BaP and PAH4 > critical limits) • Kiln operation • Fuel type • Duration of heat and smoke exposure
- 26. Principle 6: Validations Verification (Step 11) • Validation: Evidence that the control measure will work Work = capable of controlling the significant hazard (PAHs) • Verification: Evidence that the control measure is working
- 27. Principle 7: Documentations Record-keeping • Records for each step • Generally challenging for artisanal processors
- 28. Principle 7: Documentations Record-keeping • Records for each step • Generally challenging for artisanal processors
- 29. Recap: Application ofSteps 1 – 5 On-site verification of flow diagram (Step 5) Team Assembly (Step 1) Flow Diagram (Step 4) Ready-to-eat smoked-dry Sardinella. Typical moisture content ≤20% Protein source in soups and sauces. May also be eaten as-is. Consumers: ≥ 6 m old* Product Description (Step 2) Product Description (Step 2) Identification of intended use and consumers (Step 3) Identification of intended use and consumers (Step 3)
- 30.