Professional Documents
Culture Documents
Fish lapu-lapu in
crushed ice
Crustaceans shrimp,
lobster, etc.
Mari-culture
Fish Cages
Feeding House
Cage:
6X6X5
PROCESSING
CONDITIONS
AFTER ONE YEAR
OF GMPSSOP HACCP
DEVELOPMENT
PROCESSED SEA
FOODS EITHER BY
DRYING OR CANNING.
PROPER PACKAGING
PLAYS AN IMPORTANT
ROLE IN FOOD SAFETY
GOOD MANUFACTURING
PRACTICES
CLEAN
CEILINGS,
CLEAN
WORK
TABLES
AND
FLOORS
SCPH-PLEE
SAFETY OF WATER
SCPH
PREVENTION
OF CROSS-CONTAMINATION
SNEEZE ? ? ?
BE CAREFUL
SCPH-
4-HANDWASHING,
CROSS CONTAMINATION
FOOD TO FOOD
EQUIPMENT TO FOOD
PEOPLE TO FOOD
Quality Partners Company Ltd.
PLEE
Proper Labeling,
Storage, and Use of
Toxic Compounds
PLEE
STOMACH
PROBLEM ???
WOUND???
Quality Partners Company Ltd.
PLEE
Goal:
Monitoring must confirm that pests are excluded
from relevant areas of the plant to the extent
possible and should also confirm that procedures
1
2
3
4
5
1
2
3
4
5
6
12 Tasks
CONDUCT THE
On-Site Confirmation of Flow Diagram
HACCP STUDY
List all potential hazards associated with each step,
conduct a hazard analysis, and consider any
measures to control identified hazards
ESTABLISH
THE HACCP
PLAN
8
9
10
11
12
PRODUCT
PROCESS FLOW :
DRIED SHRIMP
Quality Control Point (Q.C.P.)
Check Sulfite*
Residual ( R = O )
Screen Tumbling
STORAGE
CHEMICAL
Cook Shrimp
Packaging or Sacking
HAZARD
Metal Detector*
Check seal
20o 25oC
MICROBIO
PHYSICAL
*C.C.P.
Fig. 4. Process flow diagram for dried shrimp (modified from NSHA, 2000)
Example: for Illustrative Purposes Only* - HACCP Plan Form (Worksheet VII)
(1)
Critical Control
Point (CCP)
(2)
Significant
Hazard(s)
(3)
Critical Limits
for each Control
Measures
(4)
(5)
(6)
(7)
Frequency
Who
Monitoring
What
How
(8)
Corrective
Action(s)
(9)
Verification
(10)
Records
___________________________________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
___________________________________________________________________________________________
Signature: ____________________________________________________________
Date : _________________________________________________________________
____________________ _______________________________________________________________________
SUMMARY
Fish is one of the most perishable food since its deterioration immediately starts
as soon as it is harvested from water. Onset of spoilage is accelerated under
unsanitary post-harvest conditions or inadequate equipment. Therefore, application of
appropriate fish post harvest technologies are necessary to ensure the delivery of good
quality and safe products to the market.
With globalization and the on-going liberalization on international trade, the need to
establish a harmonized system of food inspection with focus on achieving food
safety has become very urgent. This also prompted importing countries to tighten
quality requirements and revise food sanitation laws and hygienic standards A
HACCP-based approach to produce safe food had been accepted as a standard system
by the European Union , Canada, Australia, New Zealand, Japan and many ASEAN
countries for their own industry and for those who export to these countries In fact,
they have developed well-organized Food Safety Programs for fish processing such
as: (a) Good Manufacturing Practices; (b) Sanitation Standard Operating Procedures
and (c ) Hazard Analysis Critical Control Point (HACCP). These are basic to
implementation of International Standards of Food Safety such as ISO 22000
Food Safety Management System (FSMS) or the International Food Safety Quality
Networks
FSSC- 22000.
I SINCERELY THANK
RINGIER EVENTS, the organizers of the
2ND ASIAN FOOD AND BEVERAGE
SUMMIT
for having given me the opportunity to
To participate as Speaker in this noble
undertaking
Dr. Miflora M. Gatchalian
CEO, QPCL
<qpcl.gatch@gmail.com>