1. HACCP Guidance for Canned Tuna
TUNA COUNCIL

2. HACCP Guidance Training & Handbook
Welcome
Agenda

3. Tuna HACCP Handbook
Chapter INTRODUCTION

4. Introduction
This handbook is the Tuna Council’s HACCP Guidance for Canned Tuna (2013 Edition) replacing prior versions issued in 2004
Tuna HACCP Handbook
Future versions and support materials will be maintain at the Tuna Council website –
Tuna Council’s HACCP Guidance
Edition 2013
Tuna Council's Handbook

5. Tuna Council Handbook is based on -
FDA Seafood HACCP Regulation, Title 21 Code of Federal Regulations Part 123 (Effective Date, December 18, 1997)
FDA Fish and Fishery Products Hazards and Controls Guidance, 4th Edition (April, 2011)
U.S. Food & Drug Administration
Tuna Council's Handbook

6. Tuna Council's Handbook
Tuna Council Handbook will be progressively updated based on …
Developments in tuna processing methods and practices
Science-based evidence for better food safety controls
Regulatory recommendations
FDA
STAY INFORMED
Tuna Council's Handbook

7. Tuna Council's Handbook
Purpose & Scope
To assist development and maintaining HACCP programs in compliance with FDA requirements
Canned and pouched tuna products
Frozen pre-cooked tuna loins intended for canned or pouched products
Tuna Council's Handbook

8. Tuna Council's Handbook
Limitations
The handbook is NOT a substitute for performance of a hazards analysis that is required for individual processing operations DOES NOT cover the hazards associated with Clostridium botulinum that are regulated by mandated controls for low-acid canned foods (LACF)
Tuna Council's Handbook

9. Tuna Council's Handbook
WHY NOW ?
Limitations
Seafood HACCP Regulation updates, additions and increasing emphasis on compliance
Recent FDA enforcement actions calling for adjustments in existing HACCP plans
New science to support existing commercial practices
Tuna Council's Handbook

10. Industry Responding to Change
‘Sub-lotting’ not allowed; defining a ‘lot’
Specified location for sampling from whole tuna
Account for ‘cumulative ‘ time & temperature exposure
Pre-cooking as a Critical Control Point
Ingredients and tuna are potential allergens
Thermometer accuracy and calibration checks
Possible Staph. aureus issues after pre-cooking
Tuna Council's Handbook

11. Tuna Species Applications * Primary species involved
Albacore (T. alalunga)* Bigeye tuna (T. obesus)* Blackfin tuna (T. atlanticus) Black Skipjack tuna (E. lineatus) Bluefin tuna, Northern (T. thynnus) Bluefin tuna, Southern (T. maccoyii) Bullet tuna (A. rochei)
Frigate tuna (A. thazard) Kawakawa (E. affinis) Longtail tuna (T. tonggol) Skipjack tuna (K. pelamis)* Slender tuna (A. fallai) Spotted tunny (E. alletteratus) Yellowfin (T. albacares)*
* Primary species involved
Tuna Council's Handbook

12. Processing Operations
Applications
Processing Operations
Boat to Thermally Processed Cans or Pouches
Boat to Frozen Loins
Frozen Loins to Thermally Processed Cans or Pouches
Tuna Council's Handbook

13. Applications Combined Flow Diagram for involved processing steps
Tuna HACCP Guide page 1-9
Tuna Council's Handbook

14. Tuna Council's Handbook