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

2. 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

3. 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

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

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

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

7. 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

8. 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

9. 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

10. 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 CFR Part 123.6(e)
Tuna Council's Handbook

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

12. 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