Chapter 3 POTENTIAL FOOD SAFETY HAZARDS and CONTROLS Tuna HACCP Handbook Chapter 3 POTENTIAL FOOD SAFETY HAZARDS and CONTROLS

Significant Hazards must be Controlled Processors have responsibilities for: Fish receiving through product shipping also Handling on vessels Finished product as consumed Tuna Council's Handbook

Tuna Council's Handbook FDA Listed Hazards & Controls Chapter 3, Table 3-2 for Potential Species Related-Hazards (Vertebrates and Fish) Chapter 3, Table 3-4 for Potential Process Related-Hazards (all seafood types) Tuna Council's Handbook

Tuna Council's Handbook FDA Hazards Guide Page 34 Page 58 - Tuna Check the footnotes Tuna Council's Handbook

Tuna Council's Handbook FDA Hazards Guide Page 34 Page 58 - Tuna Scombrotoxin (elevated histamine levels) Tuna Council's Handbook

Tuna Council's Handbook FDA Hazards Guide Page 71 Tuna Council's Handbook

Tuna Council's Handbook Hazards that may apply to canned tuna Process-related hazards – process categories Tuna Product Finished Food Package Type Frozen bagged loins Partially cooked or uncooked prepared food Reduced oxygen packaged (ROP) Or Other than ROP Finished can or pouch (retorted) Fermented, acidified, pickled, salted, and LACFs All Tuna Council's Handbook

Tuna Council's Handbook FDA Hazards Guide Page 71 Pathogenic Bacteria Growth Clostridium botulinum (for pre-cooked, reduced oxygen packaged loins) Staphylococcus aureus (S. aureus) Allergens and Food Additives (undeclared) Metal Inclusion Tuna Council's Handbook

FDA Listed Hazards That May Apply to Canned or Pouched Tuna Scombrotoxin (elevated histamine levels) Pathogen Bacteria Growth (potential toxin formation) a. Clostridium botulinum (for pre-cooked, reduced oxygen packaged loins) b. Staphylococcus aureus (S. aureus) Allergens and Food Additives (undeclared) Metal Inclusion Tuna Council's Handbook

Tuna Council's Handbook Low Acid Canned Foods Based on the FDA Seafood HACCP regulations, the HACCP plan for fish and fishery products that are subject to the requirements of the Low-Acid Canned Food regulations, 21 CFR 113, does not need to list the food-safety hazards associated with the formation of C. botulinum toxin in the finished, hermetically sealed containers nor list the controls to prevent that hazard [at the thermal processing step] …………………….. FDA Seafood Regulation 21 CFR Part 123.6(e) Tuna Council's Handbook

Tuna Council's Handbook Additional Hazards Presence of foreign materials Chemical residues Tuna Council's Handbook

Tuna Council's Handbook Controls Tuna Council Guide recommendations are based on the FDA Hazards Guidance and recent discussions Hazard Controls in the Tuna HACCP Handbook Scombrotoxin (histamine) formation, p. 3-6 Pathogenic bacterial growth and toxin formation, p. 3-7 Allergens and food additives, p. 3-8 Metal inclusion, p. 3-9 These are reduced versions from the FDA Guidance manual Tuna Council's Handbook