1. Introduction of a HACCP System & ISO 22000
Quality and safety issues in fish handling
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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)

2. 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 series in food safety management

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

4. Safety
No health hazards observed after consuming the food !

5. 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

6. 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

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

8. 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)

9. 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

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

11. HACCP
PRE REQUISITE PROGRAMMES
SSOP
GMP

12. 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

13. 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.

14. 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

15. 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

16. 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

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

18. 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

19. ISO 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

20. ISO 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

21. References
Huss, H.H. (1994). Assurance and seafood quality. FAO Fisheries Technical Paper 334
WHO Technical Report Series, No. 883, 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:
Lehane and Olley (2000). Histamine fish poisoning revisited. Int. Journal of Food Microbiol. 58, 1-37