Introduction of a HACCP System &

ISO 22000
Quality and safety issues in fish handling
-----

A course in quality and safety management in

fishery harbours in Sri Lanka
NARA, DFAR, ICEIDA and UNU-FTP

Department of Fisheries and

Aquatic Resources (DFAR)

National Aquatic Resources Research

and Development Agency (NARA)

United Nations University Fisheries

Training Programme (UNU-FTP)

Icelandic International
Development Agency (ICEIDA)

Sri Lanka

Sri Lanka

Iceland

Iceland

Content

What fish is safe for human consumption

Hazard identification
What is HACCP ? Codex definition
Food safety management systems: conventional and based on HACCP
Some pre-requisite programs
7 principles of HACCP
Hazard Analysis & Identification in fishery harbour
Example of hazards and control measures
Overview of ISO 22000 series in food safety management

Learning objectives
After the lecture the participants should be
familiar with :
Food safety management systems called HACCP and
ISO 22000

Safety

No health hazards observed after consuming the food !

Consumer

Safety

Public health

Industry

Chemical

Biological
pathogenic
bacteria(Salmo
nella Vibrio
cholerae)
viruses
worms

Hazards

Histamine

Heavy metals Pestic

Antibiotics
Dyes
Mycotoxin

Physical
Bolts and nuts
Metal Fragments
Sand

What is HACCP ?

Hazard
Analysis
Critical
Control
Point

A FOOD SAFETY MANAGEMENT SYSTEM

Hazard Analysis Critical

Control Point
(HACCP ) system
Codex Definition
A system which identifies, evaluates and
controls hazards which are significant for food
safety (Codex 1999)

Food safety management systems

Conventional

HACCP based
Process line

Process Line

CCP

GMP

GMP

Hygiene/ sanitation control (SSOP)

Hygiene/ sanitation control (SSOP)

End line product Inspection & testing

Continuous monitoring & CCP control

Some pre-requisite programs

1. Cleaning
2. Pest control
3. Training
4. Product identification & traceability
5. GMP, SSOP, code of practice

HACCP
E
T
I
S
I ES
U
Q M
E
R AM
E R
R
P OG
PR

SSOP
GMP

Sanitation Standard Operating Procedure

(SSOP)
Eight Key sanitation conditions and practices

Safety of water
Condition and cleanliness of food-contact surfaces
Prevention of cross-contamination
Maintenance of hand-washing,
hand-sanitizing and toilet facilities
Protection from adulterants
Labelling, storage and use of toxic compounds
Employee health conditions
Exclusion of pests

7 principles of HACCP
1. Hazard analysis, preventive measures.
2. Identify critical control points (CCP).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Initiate corrective actions.
6. Establish inspection procedures.
7. Establish filing and record-keeping procedures.

Process flow diagram

Landing and distribution of fish in fishery harbour
Fish in the hold (box or hold)
Unloading onto the pier
Washing
Deliver to the auction hall / pier
Auctioning
Cutting
Consumer

Re-loading
Re-icing
Transport
Consumer

Hazard analysis & identification in fishery

harbour
Identify and analyze possible hazards in each steps of the flow
diagram considering following categories
Chemical hazards (eg: Histamine)
Microbial hazards (eg: Microbial growth)
Physical hazards (eg: Sand)
Control measures
Time and temperature monitoring

Example of hazards and controls

Hazards

Pathogenic bacteria (Salmonella)

contamination of fish by washing
Microbial growth
(contamination by water leak)

Control measures
Use potable water

Monitoring chlorine levels

Growth of pathogenic bacteria

in fish

Histamine

pathogenic bacterial cross contamination

by personal handling and equipments

personal hygiene and cleaning

programme

contamination by toxic chemicals

Good handling practices

Time and temperature

Time and temperature

ISO 22000 series

on food safety management
ISO 22000 Requirements for any organization in the food
chain
ISO/TS 22003 Requirements for bodies providing audit and
certification of food safety management systems according to
ISO 22000
ISO/TS 22004 Guidance on the application of ISO 22000
ISO 22005 Traceability in the feed and food chain -- General
principles and guidance for system design and development

ISO 22000
ISO 22000 specifies how

to carry out the hazard analysis,

to design the HACCP plan,
to design the prerequisite programmes, and
to decide which are operational prerequisite
programmes

ISO 22000 specifies ....

requirements for a food safety management
system where an organization in the food
chain needs to demonstrate its ability to
control food safety hazards in order to ensure
that food is safe at the time of human
consumption
www.iso.org

ISO 22000 is applicable ...

to all organizations, regardless of size, which
are involved in any aspect of the food chain
and want to implement systems that
consistently provide safe products

www.iso.org

References

Huss, H.H. (1994). Assurance and seafood quality. FAO Fisheries Technical
Paper 334

WHO Technical Report Series, No. 883, 1999. Food safety issues associated
with products from aquaculture

International Commission on Microbial Specification for Foods (1996).

Microorganisms in Foods. 5. Microbiological specifications of food
pathogens. Blackwell Scientific Puplications.

Website: http://www.seafood.ucdavis.edu

Lehane and Olley (2000). Histamine fish poisoning revisited. Int. Journal
of Food Microbiol. 58, 1-37

http://www.iso.org