Introduction of a HACCP System & ISO 22000 - PowerPoint PPT Presentation

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Introduction of a HACCP System & ISO 22000
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Introduction of a HACCP System & ISO 22000

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  1. Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka National Aquatic Resources Research and Development Agency (NARA) Sri Lanka United Nations University Fisheries Training Programme (UNU-FTP) Iceland Icelandic International Development Agency (ICEIDA) Iceland 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

  2. 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

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

  4. Safety No health hazardsobserved after consuming the food !

  5. Consumer Safety Public health Industry

  6. Chemical • Histamine • Heavy metals Pesticides • Antibiotics • Dyes • Mycotoxin • Biological • pathogenic bacteria(Salmonella Vibrio cholerae) • viruses • worms Hazards Physical Bolts and nuts Metal Fragments Sand

  7. What is HACCP ? Hazard Analysis Critical Control Point “A FOOD SAFETY MANAGEMENT SYSTEM ”

  8. 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)

  9. Conventional HACCP based Food safety management systems Process Line Process line F S F S CCP • GMP • Hygiene/ sanitation control (SSOP) • End line product Inspection & testing • GMP • Hygiene/ sanitation control (SSOP) • Continuous monitoring & CCP control

  10. Some pre-requisite programs • 1. Cleaning • 2. Pest control • 3. Training • 4. Product identification & traceability • 5. GMP, SSOP, code of practice

  11. HACCP PRE REQUISITE PROGRAMMES SSOP GMP

  12. Sanitation Standard Operating Procedure (SSOP) Eight Keysanitation 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

  13. 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.

  14. Fish in the hold (box or hold) Unloading onto the pier Washing Deliver to the auction hall / pier Auctioning Cutting Re-loading Consumer Re-icing Transport Consumer Process flow diagramLanding and distribution of fish in fishery harbour

  15. 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

  16. Example of hazards and controls • Hazards Control measures • Pathogenic bacteria (Salmonella) Use potable water contamination of fish by washing • Microbial growth Monitoring chlorine levels (contamination by water leak) • Growth of pathogenic bacteria Time and temperature in fish • Histamine Time and temperature • pathogenic bacterial cross contamination personal hygiene and cleaning by personal handling and equipments programme • contamination by toxic chemicals Good handling practices

  17. 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

  18. ISO 22000 ISO 22000specifies 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

  19. 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

  20. 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

  21. 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