Fish Products and Byproducts Technology

Unit 13 - Diversified fish products/ value addition

13.4. HACCP in product preparation
HACCP is a total quality management system with emphasis on safety based on a systematic approach to identification, assessment and control of hazards. It is a preventive control system in which hazard is controlled or eliminated before it occurs. It concentrates on prevention strategies on known hazards and the risks arising out of them occurring at specific points in the processing schedule.
HACCP Concept
Food must be safe to consume and conform to certain standards. If some properties are monitored by plant, but without supplementary information, the tests will provide only a poor means for controlling and operation. If the product does not conform to specifications, it may have to be reprocessed or discarded. This contingency can be avoided if certain key variables in the process are monitored and controlled. Such a system is provided by HACCP. HACCP is based on a set of seven principles. The system envisages identification of potential hazards in seafood processing at all stages upto the point of consumption. The seven principles are

• Hazard analysis- Assess the hazards associated with capture, storage, raw materials and ingredients, pre-process and process operations, and all other activities upto consumption. Prepare a flow diagram of the steps in the process. Identify and list hazards and specify control measures.
• Determination of critical control points (CCP)
• Specification of criteria – Establish target levels and critical limits that must be met to ensure that each CCP is under control.
• Establishment of procedure and monitoring system to ensure control of the CCP and their implementation.
• Corrective action when the monitor indicates any deviation from the critical limits or that the process is out of control.
• Establishment of procedures to verify that the HACCP is working correctly and effectively.
• Establishment of documents concerning all procedures and records appropriate to these principles and their application.

Hazard:
A hazard is a biological, chemical or physical factor that has the potential to cause an adverse effect on human health. Biological hazards include pathogenic microorganisms, parasites, toxigenic plants, animals and products of decomposition like histamine. Pesticides, detergents, antibiotics, heavy metals, non-permitted food colours and food additives etc constitute the important chemical hazards. Extraneous matter like filth, metal or glass fragments, stones etc are important among physical hazards.
Hazard analysis:
This is a system using which the significance of a hazard to consumer safety can be analysed. By using this system it can be decided which hazards are of such nature that their elimination or reduction to acceptable levels is essential to produce a safe food product. Identification of hazards, their assessment and identification of control measures constitute the important functions of hazard analysis.
Critical control points:
A critical control point (CCP) is a point or a stage in the processing operation where failure to control effectively would most likely result in the production of defective/ unsafe food. In other words, it is a step which, if properly controlled, will eliminate or reduce a hazard to an acceptable level. A step/ point is any stage in the production. This includes raw materials, transport to processing plants, processing and storage. CCPs require constant checking to ensure compliance with all the requirements of the product.
Control points:
These are other points in the processing operation where failure to effectively control may not necessarily result in the production of defective/ unsafe food. These points require occasional checking throughout the production shift.