HACCP Approach

in Thermal
Processing

March 2007 MCEBraceros

Fish Canning
High risk (lethal botulin)
Multimillion investment
Fish canners cannot
afford to make mistakes
Quality Assurance
Systems:
1.GMP (Good
Manufacturing Practices)
2.SSOP (Sanitation
Standard Operating
Procedures)
3. Inspection of finished
products
The identified risk in
canning can occur in
such low frequency
Inspection of finished
products gives poor
control over safety
“FAIL SAFE
APPROACH”  HACCP
(Hazard Analysis Critical
Control Point)
What is
HACCP?
A preventive food
quality management
system which identifies,
evaluates and controls
the hazards significant
to food safety specific
to a product.
Science-based and
systematic wherein
the methods calls for
a thorough analysis of
the processes and
assessment of the
risks
7 Principles of
HACCP
1.Conduct a hazard
analysis.

2. Determine the
critical control
points (CCPs).
3. Establish critical
limits.

4. Establish a system
to monitor control of
the CCP.
5. Establish corrective
actions.

6. Establish procedures
for verification.
7. Establish
documentation
concerning all
procedures and
records appropriate to
these principles and
their applications
Prior to application of HACCP,
the sector should be operating
according to:

Codex General Principles

of Food Hygiene
Appropriate Codex Codes
of Practice
 Appropriate Food
Safety Legislations
(EU 2006 Legislations)
Principle 1. Conduct a
Hazard Analysis
Hazards- a biological,
chemical or physical
agents that would likely
cause illness or injury in
the absence of control.
Are all chemical,
physical and biological
spoilage in canned
products considered
hazards?
Types of Hazards
1.Biological hazards
-organisms usually
associated with humans,
raw materials and
environment which
contaminate food and could
cause foodborne illness
Examples
Bacteria – C. botulinum
Viruses- Hepatitis A
Fungi- Aspergillus flavus
Parasites
Taenia solium
Trichinella
2. Chemical hazards
-chemical substances,
either naturally
occuring or
intentionally added
during processing
which could cause food
borne illnesses.
Examples
Allergens
Aflatoxins
Food additives
Vitamins and minerals
Toxic elements and
compounds
3. Physical Hazards-
foreign objects that are
not intended to be part
of the food that can
cause injury
Examples

Stones
Broken glasses
Principle 2: Determine the
Critical Control Points (CCPs)
Critical Control Point
(CCP)
A step or procedure at
which some control can
be applied.
…and is essential to
prevent or eliminate a
food safety hazard or
reduce it to an
acceptable level.
Principle 3. Establish
critical limits.
Critical limit- a criterion
that must be met for
each preventive
measure associated with
a critical point.
Often used criteria:
Temperature
Time
Moisture level
pH
 Water activity
Available chlorine
Sensory Parameters:
Visual appearance and
texture
CL may be derived from
a variety of sources:
Government
regulations & Guidelines
International Code of
Practices
Industry Guidelines
Literature Surveys
Experimental Studies
Advice of Experts
Examples of Critical
Limits
CCP-Receipt of Raw/
Frozen Prawns-
Max. 100ppm Sulfites
CCP-Cooked Shrimp
(cooker)-

Cooked at 100 C for 3

o

minutes
CCP-Dried Shrimp
(dryer)-

Water Activity 0.7 or

less.
CCP-Canned Tuna
(retort)-

Fo= 6.0 mins.

CCP-Tuna Butchering-

Histamine <50ppm

Fish Temperature-
0-5 C
o

Lag time 2 hours

Principle 4. Establish a
system to monitor control
of CCP
Monitoring system
A schedule programme of
observations and
measurements
Describes the following:
Methods to be used
Frequency of
observation
Measurements taken
Recording procedures
that are to be used
The system should
include:

1. WHO will perform

monitoring, checking
and/or measuring?
2. WHAT will be monitored,
a measurement or
observation?
3. WHEN will
monitoring, checking
and/or measuring be
carried out?
4. HOW will
monitoring, checking
and/or measuring be
done?
Principle 5:Establish
corrective actions.
When monitoring
indicates that a
particular CCP is not
under under control.
Deviations-

failure to meet a
critical limit
Corrective action-
procedure followed
when a deviation from
a critical limit occurs
at a critical control
point.
Control measures-

any action or activity

that can be used to
prevent, eliminate and
reduce hazard.
Example:

Deviation

After retorting, the Fo

of the product is less
than 2.4 mins.
Corrective action
The canned products
must be recycled within
72 hrs provided that the
closed cans are held at
0-5 C immediately after
o

discovery.
Principle 6. Establish
procedures for
verification
A check on the HAACP
system to make sure it
is working properly.
Validates and proves
that the HACCP system
is operating according
to plan.
Elements of Verification

Validation
Calibration of
monitoring devices
Targeted sampling and
testing
Microbiological
endproduct testing
Regulatory Inspections
and Audits
Principle 7: Establish
documentation.
Recordkeeping
History and product
performance.
Proof following
requirements for food
safety and compliance-
critical limits met and
corrective actions
(when needed) are
being taken.
Records
(Two Catergories)

1. Preliminary Steps
SSOP monitoring and
correction
2. HACCP system records

HACCP Plan and support

documents

CCP monitoring
Corrective actions

Verification and
validation
THANK YOU