|
|
|
 The Codex Alimentarius has developed an International Code of Practice on the general principles of food hygiene, which has been integrated into the food legislation of many countries, after its adaptation to fish and fishery products. For example, it is a major component of the European Union Directive 91/493 which deals with the sanitary conditions for placing on the market fish and fishery products, and constitutes the basis for the sanitation standard operating procedures (SSOP) of the Good Manufacturing Practices (GMP) in the US. The European Union and the US are two major world fish markets.The hazard analysis critical control point (HACCP)is a systematic and preventive approach for the assurance of food safety and quality. It focuses on identifying the potential quality and/or safety problems to prevent hazards , the methods to achieve this and the mechanism to provide assurance that the preventive methods have been applied properly, the first time and every time. It is applicable to the fish production chain from harvest to consumption. |
| |
| Although, most countries have adopted HACCP as the basic approach to achieve food quality and safety, its practical implementation in the food industry is still at its infancy in many parts of the world. The fish industry is at the forefront of the food industry in this respect.The successful application of HACCP requires the commitment and involvement of the industry (management and workforce), the regulatory food control bodies and the support institutions (technical support, research and training institutions). |
| |
| HACCPconsists of the following seven principles: |
| |
| Identification of all the potential hazards and their control measures (CM); |
| |
| Determination of the critical control points (CCP) where the identified CM should be applied to prevent the identified hazards; Establishment of the critical limits for each CM at each CCP; |
| |
| Establishment of a monitoring system to ensure proper implementation of the CM at each CCP; |
| |
| Establishment of the corrective actions to undertake when monitoring reveals that a particular CCP is not under control; |
| |
| Establishment of verification procedures to confirm that the HACCP system is working effectively; |
| |
| Establishment of documentation concerning all procedures and records appropriate to these principles and to their application. |
| |
| Since its launch in the USA in the 1960s, HACCP has gained worldwide recognition and is presently considered the most cost effective and reliable system for food safety and quality assurance. In addition, it is flexible enough to accommodate the most sophisticated food processing systems as well as the simplest ones. For instance, it was found feasible to ensure safety and quality of street vended foods. Also, HACCP emphasizes control of the process as far upstream in the processing system as possible by utilizing operator control and monitoring at critical control points. As such, HACCP enhances the responsibility of producers and processors in quality and safety assurance. Recognizing the importance of the HACCP to food control, the twentieth session of the Codex Alimentarius Commission adopted guidelines for the application of the HACCP system (ALINORM 93/13A, Appendix II). These guidelines are now included as an annex to the Revised International Code of practice- General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.3, 1997) which was adopted by the Codex Alimentarius Commission during its twenty-second session in June 1997. |
| |
| |
 |
| |
|
|
|
