Seafood HACCP Alliance for Training and Education Chapter 5 Principle 1: Hazard Analysis

Seafood HACCP Alliance for Training and Education Chapter 5 / In this chapter you will learn how to: Conduct a hazard analysis Identify significant hazards Identify control measure 1

Seafood HACCP Alliance for Training and Education Chapter 5 / Definition: A hazard is any biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of control(s). 2

Seafood HACCP Alliance for Training and Education Chapter 5 / The hazard analysis is conducted to identify: All potential food safety hazards, Which of these hazards are significant Measures to control the significant hazard 3

Seafood HACCP Alliance for Training and Education Chapter 5 / There are five steps in a hazard analysis: 1) List process steps 2) Identify potential food safety hazards 3) Determine if the hazard is significant 4) Justify the decision 5) Identify control measure(s) 4

Seafood HACCP Alliance for Training and Education Chapter 5 / Blank Hazard Analysis Worksheet – Go to page 71. 5

Seafood HACCP Alliance for Training and Education Chapter 5 / Step 1: Enter the processing steps from the process flow chart 6

Seafood HACCP Alliance for Training and Education Chapter 5 / Step 2: List potential food safety hazards 7

Seafood HACCP Alliance for Training and Education Chapter 5 / Use the Hazards Guide as a tool to identify potential hazards 8

Seafood HACCP Alliance for Training and Education Chapter 5 / Identifying Potential Species-Related Hazards Potential Vertebrate Species-Related Hazards Table – Go to page 73. 9

Seafood HACCP Alliance for Training and Education Chapter 5 / Identify potential process-related hazards Potential Process-Related Hazard Table – Go to page

Seafood HACCP Alliance for Training and Education Chapter 5 / XYZ Seafood Company – Fresh Mahi-mahi Fillets Hazard Analysis Worksheet – Go to page 76 11

Seafood HACCP Alliance for Training and Education Chapter 5 / Steps 3 and 4: Hazard Evaluation and Justification – Determine which hazards are significant and explain why 12

Seafood HACCP Alliance for Training and Education Chapter 5 / To determine if a hazard is significant, consider two questions: 1) Is the hazard reasonably likely to occur in the finished product in the absence of control? 2) Is the hazard likely to cause consumer illness? 13

Seafood HACCP Alliance for Training and Education Chapter 5 / Example – Fresh Mahi-mahi Which Hazards are Significant at the first process step, Receiving? Histamine (Yes or No?) Allergens/Additives (Yes or No?) Metal Inclusion (Yes or No?) 14

Seafood HACCP Alliance for Training and Education Chapter 5 / XYZ Seafood Company – Fresh Mahi-mahi Fillets Hazard Analysis Worksheet – Go to page

Seafood HACCP Alliance for Training and Education Chapter 5 / Step 5: Identify Control Measures for each significant hazard. 16

Seafood HACCP Alliance for Training and Education Chapter 5 / Control measures can be used to: Prevent a food safety hazard, Eliminate a food safety hazard, or Reduce a food safety hazard to an acceptable level 17

Seafood HACCP Alliance for Training and Education Chapter 5 / Control Measures for Biological Hazards (bacteria, viruses, parasites) Bacteria 1) Time/temperature controls 2) Heating and cooking 3) Freezing 4) Fermentation and/or pH controls 5) Salt or other preservatives 6) Drying 7) Source controls 8) Other processes (e.g. high hydrostatic pressure and irradiation) Viruses 1) Cooking 2) Source controls Parasites 1) Cooking 2) Freezing 18

Seafood HACCP Alliance for Training and Education Chapter 5 / Control Measures for Chemical and Physical Hazards Chemical Hazards (Natural toxins, pesticides, drug residues, unapproved food and color additives, histamine) 1) Source controls 2) Time/temperature controls 3) Production controls 4) Labeling controls Physical Hazards (Metal, glass, etc.) 1) Source controls 2) Production controls 19

Seafood HACCP Alliance for Training and Education Chapter 5 / XYZ Seafood Company – Fresh Mahi-mahi Fillets Hazard Analysis Worksheet – Go to page

Seafood HACCP Alliance for Training and Education Chapter 5 / Different approaches in conducting a hazard analysis – Traditional Method – Inclusive Method 21

Seafood HACCP Alliance for Training and Education Chapter 5 / XYZ Seafood Company – Fresh Mahi-mahi Fillets Hazard Analysis Worksheet – Go to page