Introduction of a HACCP System & ISO 22000 Quality and safety issues in fish handling ----- A course in quality and safety management in fishery harbours in Sri Lanka NARA, DFAR, ICEIDA and UNU-FTP Icelandic International Development Agency (ICEIDA) Iceland United Nations University Fisheries Training Programme (UNU-FTP) National Aquatic Resources Research and Development Agency (NARA) Sri Lanka Department of Fisheries and Aquatic Resources (DFAR)

Content What fish is safe for human consumption Hazard identification What is HACCP ? Codex definition Food safety management systems: conventional and based on HACCP Some pre-requisite programs 7 principles of HACCP Hazard Analysis & Identification in fishery harbour Example of hazards and control measures Overview of ISO 22000 series in food safety management

Learning objectives After the lecture the participants should be familiar with : Food safety management systems called HACCP and ISO 22000

Safety No health hazards observed after consuming the food !

Safety Consumer Public health Industry Among the different qualities, safety is most important for all parties i.e. industry, consumer and public health authorities. Nevertheless, it is this feature of the food which is most often overlooked. This is because one is aware of safety only when it is no longer there. It is only after a succession of important and sometimes fatal foodborne disease outbreaks in the industrialized countries, as well as a raising awareness campaign of the WHO during recent years, that food safety has gained importance among consumers, public health authorities and industry. Public health Industry

Hazards Biological pathogenic bacteria(Salmonella Vibrio cholerae) viruses worms Chemical Histamine Heavy metals Pesticides Antibiotics Dyes Mycotoxin Hazards Physical Bolts and nuts Metal Fragments Sand

Hazard Analysis Critical Control Point What is HACCP ? “ A FOOD SAFETY MANAGEMENT SYSTEM ”

Hazard Analysis Critical Control Point (HACCP ) system Codex Definition “ A system which identifies, evaluates and controls hazards which are significant for food safety ” (Codex 1999)

Food safety management systems Conventional HACCP based Process Line Process line F S F S CCP GMP Hygiene/ sanitation control (SSOP) End line product Inspection & testing GMP Hygiene/ sanitation control (SSOP) Continuous monitoring & CCP control

Some pre-requisite programs 1. Cleaning 2. Pest control 3. Training 4. Product identification & traceability 5. GMP, SSOP, code of practice

HACCP PRE REQUISITE PROGRAMMES SSOP GMP

Sanitation Standard Operating Procedure (SSOP) Eight Key sanitation conditions and practices Safety of water Condition and cleanliness of food-contact surfaces Prevention of cross-contamination Maintenance of hand-washing, hand-sanitizing and toilet facilities Protection from adulterants Labelling, storage and use of toxic compounds Employee health conditions Exclusion of pests

7 principles of HACCP 1. Hazard analysis, preventive measures. 2. Identify critical control points (CCP). 3. Establish critical limits. 4. Establish monitoring procedures. 5. Initiate corrective actions. 6. Establish inspection procedures. 7. Establish filing and record-keeping procedures. Show slide and explain each principle of HACCP.

Process flow diagram Landing and distribution of fish in fishery harbour Fish in the hold (box or hold) Unloading onto the pier Washing Deliver to the auction hall / pier Auctioning Cutting Re-loading Consumer Re-icing Transport Consumer

Hazard analysis & identification in fishery harbour Identify and analyze possible hazards in each steps of the flow diagram considering following categories Chemical hazards (eg: Histamine) Microbial hazards (eg: Microbial growth) Physical hazards (eg: Sand) Control measures Time and temperature monitoring

Example of hazards and controls Hazards Control measures Pathogenic bacteria (Salmonella) Use potable water contamination of fish by washing Microbial growth Monitoring chlorine levels (contamination by water leak) Growth of pathogenic bacteria Time and temperature in fish Histamine Time and temperature pathogenic bacterial cross contamination personal hygiene and cleaning by personal handling and equipments programme contamination by toxic chemicals Good handling practices

ISO 22000 series on food safety management ISO 22000 Requirements for any organization in the food chain ISO/TS 22003 Requirements for bodies providing audit and certification of food safety management systems according to ISO 22000 ISO/TS 22004 Guidance on the application of ISO 22000 ISO 22005 Traceability in the feed and food chain -- General principles and guidance for system design and development

ISO 22000 ISO 22000 specifies how to carry out the hazard analysis, to design the HACCP plan, to design the prerequisite programmes, and to decide which are operational prerequisite programmes

ISO 22000 specifies .... requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption www.iso.org

ISO 22000 is applicable ... to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products www.iso.org

References Huss, H.H. (1994). Assurance and seafood quality. FAO Fisheries Technical Paper 334 WHO Technical Report Series, No. 883, 1999. Food safety issues associated with products from aquaculture International Commission on Microbial Specification for Foods (1996). Microorganisms in Foods. 5. Microbiological specifications of food pathogens. Blackwell Scientific Puplications. Website: http://www.seafood.ucdavis.edu Lehane and Olley (2000). Histamine fish poisoning revisited. Int. Journal of Food Microbiol. 58, 1-37 http://www.iso.org