Hazard Analysis Critical Control

Points(HACCP)

Esha Arshad

Introduction

HACCP is a
preventative system
of food safety
controls.
Preventing problems
from occurring is the
paramount goal
underlying any
HACCP system.

A HACCP system is designed to:

Identify

the significant hazards associated

with your products or operations, and

establish

procedures to monitor your

products and operations to ensure that
these hazards are controlled.

HACCP is a tool to assess hazards and

establish control systems that focus on
prevention rather than relying mainly on
end-product testing.

History

Forerunner to HACCP was developed in the

form of production process monitoring
during World War II.

inefficient "end of the pipe" testing .

HACCP was conceived in the 1960s when the

NASA asked Pillsbury to design and
manufacture the first foods for space flights.

One of the highlights in the history of the

HACCP system was in 1993 when the Codes
Guidelines for the Application of HACCP
system were adopted by the FAO/WHO
Codex Alimentarius Commission.

In 1994, the organization of International

HACCP Alliance was established initially for
the US meat and poultry industries to assist
them with implementing HACCP.

Now its membership has been spread over

other professional/industrial areas.

7 Principles

Principle 1: Conduct a hazard analysis.

Principle 2: Identify critical control points.

Principle 3: Establish critical limits for each

critical control point.
Principle 4: Establish critical control point
monitoring requirements.

Principle 5: Establish corrective actions.

Principle 6: Establish record keeping
procedures.
Principle 7: Establish procedures for ensuring
the HACCP system is working as intended.

HACCP In Aquaculture

Ensuring the safety of seafood presents special

challenges to both the industry and the regulator.
Depending upon species and habitat, seafood can
be subject to a wide range of hazards before
harvest.
This includes bacteria and viruses, toxic
chemicals, natural toxins, and parasites.

An additional complicating factor in

ensuring the safety of seafood
no other flesh food is imported in
the quantity, or from as many
countries, as seafood.

Application of HACCP To Aquaculture

The application of HACCP principles consists of the

following tasks:
1. Assemble HACCP team

HACCP is implemented by a multidisciplinary team

of people (the HACCP team).

Members of the team should be drawn from

personnel having knowledge and experience in the
following areas:
HACCP,
quality assurance,
aquaculture production or processing, and
engineering.

2. Describe product

A full description of the product should be

drawn up, including relevant safety
information such as:
composition,
physical/chemical structure
microcidal/static treatments
packaging
durability and storage conditions &
method of distribution

3. Identify intended use

The intended use should be based on the
expected uses of the product by the end user
or consumer.
4. Construct flow diagram

The flow diagram should be constructed by the

HACCP team.
The flow diagram should cover all steps in the
operation.
confirm the flow daigram (onsite) against the
flow diagram during all stages & hours of
operation & amend the flow diagram where
appropriate.

Flow
Diagram

5.Hazard Analysis

A hazard is defined as a biological, chemical, or

physical agent with the potential to cause an
adverse health effect.

The first stage in the HACCP process is to conduct a

comprehensive hazard analysis of the food
(aquaculture product) relative to its intended enduse, including
a review of raw materials,
ingredients,
production and processing operations,
consumer usage, etc

The HACCP team must determine the type

and range of hazards that may be encountered
during the production and processing of an
aquaculture product.
The flow chart may alert the team to the
opportunity for contamination or product
abuse at different stages in the production
chain.

In conducting the hazard analysis, wherever possible

the following should be studied:
the likely occurrence of hazards and severity
of their adverse health effects;
the qualitative and/or quantitative evaluation
of the presence of hazards;
survival or multiplication of microorganisms
of concern;
production or persistence in foods of toxins,
chemicals or physical agents; and,
conditions leading to the above.

Potential hazards in aquaculture may be

identified as biological hazards, chemical, and
physical hazards.
Hazards can enter an aquaculture product at
any time during production and processing

6.Determine Critical Control Points

CCP relate to specific processing steps where a

hazard can be controlled.

CCPs can be found by using knowledge of the

process and all the possible hazards to decide on
the best preventative measures for their control

The determination of a CCP in the HACCP system

can be facilitated by the application of a decision
tree , which indicates a logic reasoning approach

7. Establish critical limits for each CCP

Critical limits must be specified and validated if

possible for each Critical Control Point.
Criteria often used include measurements of
temperature, time, moisture level, pH,
concenteration of antibiotics, drugs, chlorine, and
sensory parameters such as visual appearance and
texture

8. Establish a monitoring system for each CCP

Monitoring is the scheduled measurement or

observation of a CCP relative to its critical limits.

The monitoring procedures must be able to detect

loss of control at the CCP.

The monitoring should also provide this information

in time to make adjustments to ensure control of
the process to prevent violating the critical limits.

 Where

possible, process adjustments

should be made when monitoring
results indicate a trend towards loss of
control at a CCP.

The

adjustments should be taken before a

deviation occurs.

9. Establish corrective actions

Specific corrective actions must be developed

for each CCP in the HACCP system in order
to deal with deviations when they occur.

The actions must ensure that the CCP has been

brought under control.

Actions taken must also include proper

disposition of the affected product.

10. Establish verification procedures

Examples of verification activities include:

Review of the HACCP system and its
records;
Review of deviations and product
dispositions;
Confirmation that CCPs are kept
under control.

11. Establish Documentation and Record Keeping

Preventive Measures

Preventive measures, using HACCP concept,

can be developed specifically to prevent
drug

residue and chemical contamination

in aquaculture products and

to

prevent microbiological contamination

at the farm and processing plants.

Those measures are:

1. Register farms
2. Control the uses of feed/antibiotics
3. Monitor residue in products from farm
4. Monitoring the quality of water (both inlet and
outlet of farms).

5. Inspect farm hygiene and postharvest

handling practices.
6 Train farmers on good aquaculture practices
(GAP), safe use of chemotherapeutic agents
and good handling practices