2.

Conduct a HACCP study and identify possible

hazards in each step:

1. Raw Material Receiving (Raw Fish)

 Biological Hazards:
- Presence of pathogens such as bacteria, viruses, or parasites in the incoming
sardines.
- Spoilage microorganisms.

 Chemical Hazards:
- Contamination with harmful chemicals or toxins from water sources.
- Raw fish may contain heavy metals such as mercury, lead, cadmium, and
arsenic, which can be harmful if present in excessive amounts.
-Some fish species can carry biotoxins, such as ciguatoxins or saxitoxins,
which can cause foodborne illnesses.

 Physical Hazards:
- Foreign objects like debris or non-food materials in the incoming fish.
- Damaged or compromised packaging that may expose the raw fish to
contaminants during transportation
-Presence of pests or insects in or around the raw fish containers.

2. Sorting and Cleaning (Evisceration washing):

 Biological Hazards:
- Cross-contamination between contaminated and uncontaminated sardines.
- Naturally occurring microorganisms on fish that can contribute to spoilage
and affect the quality of the final product.

 Chemical Hazard
- Residual cleaning agents or disinfectants may remain on the fish if not
rinsed off properly.
- Contaminated water used for washing may introduce harmful chemicals to
the fish.

 Physical Hazards:
- Residual bones or scales in the fish after sorting and cleaning that may pose
a choking hazard or affect product quality.
- Inadequate washing may leave contaminants such as dirt, sand, or bacteria
on the fish.
- Cross-contamination with contaminants from other fish or surfaces during
sorting and cleaning.

3. Pre-cooking:

 Biological Hazards:
- Incomplete elimination of pathogens during pre-cooking.
- Raw fish may contain parasites, such as nematodes or tapeworms.
 Chemical Hazards:
- Inadequate removal of contaminants from the fish.
- Exposure to oxygen and high temperatures during pre-cooking may lead to
the oxidation of oils and fats, producing harmful compounds.
-Water used in the pre-cooking process may contain chemical contaminants.

 Physical Hazards:
-Inclusion of foreign materials, such as wood, plastic, or other non-food
substances, in the fish.
-Introduction of metal fragments from processing equipment or utensils.
-Presence of bones and scales in the fish flesh.

4.Cooling

 Biological Hazards
- If the cooling process is not carried out promptly and at the correct
temperature, it can create an environment conducive to the growth of pathogenic
bacteria.
-Poor personal hygiene among personnel handling the cooling process may
introduce pathogens.
-Exposure to airborne contaminants during the cooling process.

 Chemical Hazards
- Contaminated or chemically treated cooling water may introduce harmful
substances to the sardines.
-Cross-contamination with chemicals from other products or surfaces during
the cooling process.

 Physical Hazard
-Improperly packaged or stacked sardines may lead to physical damage,
breakage, or deformation during cooling.
-Presence of foreign objects such as metal, glass, or plastic in the cooling
equipment or on the surface of the sardines.

5. Removal of Head, Fins, Bones( includes Cutting)

 Biological Hazard
- Cross-contamination with contaminants from equipment, hands, or surfaces
during cutting.
-Naturally occurring microorganisms on raw fish can lead to spoilage and
affect the quality of the final product.

 Chemical Hazard
-Lubricants, oils, or residues from cutting equipment may come into contact
with the fish.
-If fish have been exposed to areas with high pesticide runoff, residues may
be present.
 Physical Hazard
-Incomplete removal of bones may result in bone fragments remaining in the
final product, posing a choking hazard to consumers.
-Presence of foreign objects, such as metal or plastic, in the cutting equipment
or on the fish, may lead to contamination.

6. Filling into Cans:

 Biological Hazards:
- Contamination during the filling process, leading to the introduction of
pathogens.

 Chemical Hazards:
- Chemicals from the packaging materials may migrate into the sardines,
especially if the packaging is not suitable for contact with food.
-Coatings on cans or lids may contain chemicals that can migrate into the
sardines.

 Physical Hazards:
- Foreign objects (e.g., metal, plastic) entering the cans.
- Breakage of glass containers during the filling process may result in glass
shards contaminating the sardines.
-Presence of metal fragments originating from equipment or cans that may
contaminate the sardines.

7.Adding Ingredients and Liquid (Additives):

 Biological Hazard:
-Liquid ingredients, especially those derived from animal sources, may harbor
pathogenic bacteria.
-Inadequate handling practices during the addition of ingredients can lead to
the growth of microorganisms.

 Chemical Hazards:
- Inadequate control of additives or preservatives.
-The presence of allergens in additives, such as soy, fish, or nuts, may pose a
risk to individuals with allergies.
-Additives may contain toxins or contaminants, such as mycotoxins or
chemical residues, which can pose health risks.

 Physical Hazards:
- Incorrect proportions of ingredients leading to product inconsistency.

8. Sealing:

 Biological Hazards:
- Inadequate sealing leading to microbial contamination.
 - If the sealing process does not effectively prevent the entry of air, molds may
grow inside the cans.
-Inadequate sealing of cans may result in microbial contamination, allowing
pathogens to enter the sealed environment.

 Chemical Hazards:
-Migration of chemical substances from can coatings into the sardines.
-Inadequate sealing of cans may lead to exposure of sardines to external
contaminants or compromise the integrity of the product.

 Physical Hazards:
- Poorly sealed cans may compromise the product's integrity.
- Presence of metal fragments from the sealing equipment or the cans
themselves may contaminate the sardines.
-Presence of foreign objects (e.g., debris, packaging materials) in the sealing
area may lead to contamination.

9. Cooking (Autoclave):

 Biological Hazards:
- Inadequate cooking temperatures, resulting in insufficient pathogen
elimination.
-Inadequate heat treatment during cooking may result in insufficient
destruction of Clostridium botulinum spores and the production of botulinum toxin.
-Inadequate cooking may not eliminate spoilage microorganisms, leading to
spoilage and deterioration of product quality.
-Presence of mycotoxins from molds that may have contaminated the raw
materials or the cooking environment.

 Chemical Hazards:
- Formation of undesirable chemical by-products during cooking.
-Chemicals used as processing aids, such as acidulants or pH-adjusting agents,
may pose a risk if not properly controlled.

 Physical Hazards:
-Weak or damaged cans may rupture or leak during the cooking process,
leading to contamination and compromised product safety.
-Excessive pressure buildup inside cans during cooking may cause can
deformation or rupture.
-Prolonged cooking beyond recommended times may lead to overcooked
sardines, affecting taste, texture, and quality.

10. Cooling:

 Biological Hazards:
- Inadequate cooling leading to the growth of spoilage microorganisms.
 - If the cooling process is not rapid or if the temperature is not properly
controlled, bacterial growth can occur, leading to spoilage or the production of
harmful bacteria such as Clostridium botulinum.
-Cross-contamination from equipment or surfaces during the cooling process
can introduce harmful microorganisms to the canned sardines.

 Chemical Hazards:
-Use of contaminated water during the cooling process may introduce
chemical contaminants to the sardines.
-Cross-contamination with chemicals from other products or surfaces during
cooling.

 Physical Hazards:
-Cans may be subject to physical damage during the cooling process