HACCPPrinciplesandapplicationinfish

processingindustry
IddyaKarunasagar
Products,TradeandmarketingService
FisheriesandAquacultureDepartment
FAO,Rome,Italy

Definitions:Codex
HACCP:Asystemwhichidentifies,evaluatesandcontrols
hazardswhicharesignificantforfoodsafety
Hazard:Abiological,chemicalorphysicalageninorcondition
offoodwithpotentialtocauseadversehealtheffect
Hazardanalysis:Theprocessofcollectingandevaluating
informationonhazardsandconditionsleadingtotheir
presencetodecidewhicharesignificantforfoodsafetyand
thereforeshouldbeaddressedintheHACCPplan

Definitions:Codex
Controlmeasure:Anyactionandactivitythatcanbeusedto
preventoreliminateafoodsafetyhazardorreduceittoan
acceptablelevel.
CriticalControlPoint(CCP):Astepatwhichcontrolcanbe
appliedandisessentialtopreventoreliminateafoodsafety
hazardorreduceittoanacceptablelevel.
HACCPPlan:Adocumentpreparedinaccordancewith
principlesofHACCPtoensurecontrolofhazardswhichare
significantforfoodsafetyinthesegmentoffoodchainunder
consideration.

Definitions:Codex
Correctiveaction:Anyactiontobetakenwhenresultsof
monitoringattheCCPindicatealossofcontrol
Criticallimit:Acriterionwhichseparatesacceptabilityfrom
unacceptability
Monitor:Theactofconductingaplannedsequenceof
observationsormeasurementsofcontrolparametersto
assesswhetheraCCPisundercontrol
Verification:Theapplicationofmethods,proceduresortests
andotherevaluationsinadditiontomonitoringtodetermine
compliancewiththeHACCPplan

HACCPPrinciples

Principle1:Conducthazardanalysis
Principle2:Determinethecriticalcontrolpoints
Principle3:Establishcriticallimits
Principle4:EstablishasystemtomonitorcontroloftheCCP
Principle5:Establishthecorrectiveactiontobetakenwhen
monitoringindicatesthataparticularCCPisnotundercontrol

HACCPPrinciples
Principle6:Establishproceduresforverificationtoconfirm
thattheHACCPsystemisworkingeffectively
Principle7:Establishdocumentationconcerningall
proceduresandrecordsappropriatetotheseprinciplesand
theirapplication

GoodHygienicPractice(GHP)orPrerequisite
programme
PriortotheapplicationofHACCPtoanysectorof
foodchain,thatsectorshouldhaveinplace
prerequisiteprogrammessuchasGHPs
ThiswouldallowHACCPteamtofocusonfood
safetyhazardsthataredirectlyapplicabletothe
processorproductselectedwithoutundue
considerationandrepetitionofhazardsfromthe
surroundingenvironment.

GoodHygienicPractice(GHP)orPrerequisite
programme

Primaryproduction
Establishment:designandfacilities
Establishment:Controlofoperations
Establishment:Maintenanceandsanitation
Establishment:Personalhygiene
Transportation
Productinformationandconsumerawareness
Training

StepsintheapplicationofHACCP

AssembleaHACCPTeam
Describetheproduct
Identifyintendeduse
Constructflowdiagram
Onsiteconfirmationofflowdiagram
Listallpotentialhazardsassociatedwitheachstep,
conducthazardanalysisandconsideranymeasures
tocontrolidentifiedhazards

StepsintheapplicationofHACCP

Determinecriticalcontrolpoints
Establishcriticalcontrolpoints
EstablishcriticallimitsforeachCCP
EstablishamonitoringsystemforeachCCP
Establishcorrectiveactions
Establishverificationprocedures
Establishdocumentationandrecordkeeping

Summaryandconclusions
HACCPprovidesaframeworkforpreventionbasedfood
safetymanagement.
Goodhygienicpracticesareessentialprerequisitesfor
implementationofHACCP.
ImplementationofHACCPbasedfoodsafetymanagementis
essentialinprocessingestablishments.
CodexCodeofPracticeforfishandfisheryproductsprovides
guidanceforimplementationofHACCP.