1 / 47

SEAFOOD HACCP TRAINING

yule
Télécharger la présentation

SEAFOOD HACCP TRAINING

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

    1. 1

    2. 2

    3. 3

    4. 4 HACCP IS a food safety management tool designed to minimize the risk of food- safety hazards: biological, chemical and physical preventive NOT reactive maximize product and consumer safety

    5. 5

    6. 6

    7. 7

    8. 8

    9. 9

    10. 10

    11. 11

    12. 12

    13. 13 Bacillus cereus Campylobacter jejuni Clostridium perfringens Clostridium botulinum (Type E) Pathogenic E. coli (E. coli O157H:7) Listeria monocytogenes Salmonella spp. (S. typhimurium, S. enteriditis) Shigella spp. (S. dysinteriae) Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus Yersinia enterocolitica

    14. 14

    15. 15

    16. 16 Viruses Need suitable host in which to grow Do not require food, air, water to survive Spread via poor hygiene - fecal/oral Infect living cells, species specific, reproduce inside host cell Do not cause spoilage Survive in human intestines, water or food for months Heat resistant Examples: Hepatitis A, Norovirus – Eating raw, steamed clams, oyster products, sewage, and unapproved waters

    17. 17

    18. 18 Naturally Occurring

    19. 19 Intentionally Added Food Additives Direct (allowable limits under GMPs) Preservatives (e.g., nitrites & sulfiting agents) Nutritional additives (e.g., niacin) Color additives (e.g., FD&C Yellow #5)

    20. 20 Unintentional Additives Agricultural chemicals (e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics/drug residues and growth hormones) Cross-contaminating food allergens from inadequately cleaned shared processing equipment

    21. 21 Any potentially harmful extraneous matter not normally found in food

    22. 22

    23. 23

    24. 24

    25. 25

    26. 26

    27. 27

    28. 28

    29. 29

    30. 30

    31. 31

    32. 32 What are the potential biological, chemical and physical hazards at each processing step that must be prevented, eliminated or reduced to an acceptable level? Can the hazard be controlled, introduced or enhanced at the specific processing step? Is the hazard “reasonably likely to occur,” or significant and present a risk to the consumer?

    33. 33 A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels That point in the process that if you lose control a food safety hazard will exist. A hazard in one step may be controlled in another. How?

    34. 34 Identify only those CCP’s needed to do the job – not too many. Why? One CCP may control more then one hazard ie. temperature to control bacterial growth and histamine formation A hazard may require control at >1 step ie. fish patty thickness and cook step; brining and smoking

    35. 35 Critical limits must be set for EVERY CCP Critical limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard

    36. 36 What will be monitored? How will the CL of CCP be monitored Who will monitor the CL of the CCP? How often (frequency) will the CL of the CCP be monitored?

    37. 37

    38. 38

    39. 39

    40. 40

    41. 41

    42. 42

    43. 43

    44. 44 HACCP Plan Form Shall be signed and dated by most responsible person on site Date and signed: upon acceptance, modification and annual reassessment

    45. 45 Questions

    46. 46

    47. 47

    48. 48 Credits Original PowerPoint from Lori Pivarnik, Ph.D., University of Rhode Island Modifications made by Pamela Tom, M.Sc., University of California, Sea Grant Extension Program, May 2010.

More Related