Food safety in seafood processing

ON A worldwide scale, aquatic resources generally called “fish” occupy a very significant position among the major suppliers of food. General fish groupings include: vertebrates like  fresh water fish or  sea  water fish or the invertebrates like crustaceans such  as  shrimp. Those  which  are  harvested  from  the  sea  and then processed  for  food are called  “seafood”.   Fish is one of the most perishable foods since its deterioration immediately starts as soon as it is harvested from water. Onset of spoilage is accelerated under unsanitary post-harvest conditions or inadequate equipment. Therefore, application of appropriate fish post-harvest technologies is necessary to ensure the delivery of good quality and safe products to the market (Mendoza, et. al.  2016).  

With globalization and the on-going liberalization on international trade, the need to establish a harmonized system of food inspection with focus on achieving food safety has become very urgent. This also prompted importing countries to tighten quality requirements and revise food sanitation laws and hygienic standards (Kanduri and Eckhart, 2002).  “A ‘HACCP-based approach’ to produce safe food had been accepted as a standard system by the European Union (EU), Canada, Australia, New Zealand and Japan for their own industry and for those who export to these countries “ (NSHA, 2011).  In fact, currently the United Kingdom, Australia  (FSP, 2012 )  and  the  U.S.A.  (NSHA, 2012 ) have developed  well-organized Food  Safety  Programs  for  Seafood  Processing.    

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Food safety programs include the HACCP Plan development pre-requisite programs such  as current Good  Manufacturing  Practices (cGMP) and Sanitation Standard  Operating  Procedures (SSOP). The HACCP Plan  program utilizes the globally  accepted seven principles which  starts  with “hazard identification” at  each  step  of  a  standardized  process followed  by analysis  of  Critical Control Point (CCP)  in every  step  of  the  controlled process. A HACCP Plan form presents the  seven HACCP principles ending  with  “record-keeping”  as  the seventh  principle. 

Pre-requisite food safety programs       

By definition, seafood processing involves all activities, procedures and hygiene controls used in the sale of fresh or ready-to-eat (RTE) seafood products.  Seafood does not include amphibians, mammals, reptiles or aquatic plants  (NSHA, 2012). Major processed  seafood  include:  chilled, frozen,  dried, smoked, salted, canned  or  bottled.

Anything  that  comes  in  contact  with the  seafood from  the  time of harvest  to final packaging  could contribute to “hazards” which  are defined  as  any biological,  chemical or physical agent that can “reasonably likely” cause  illness or injury in the absence of control(s) . Protection  from such  “hazards” require s control  from the time  of  raw material  harvest  to the time when these  are  processed  into  various  forms, safely  packaged  for  distribution  to  consumers  or  end-users.  It  is mandatory that  the food safety  programs are  seriously  followed in  seafood  processing since any  deviation  from  controls  could severely  affect  consumer’s  health which  could  result  to  death. In turn,  this  would  seriously damage   consumer-supplier  (manufacturer)  relationships.

Good Manufacturing  Practices (GMP)

GMP is a prerequisite food safety program that addresses environmental and operational conditions which provide the foundation for the HACCP system. GMPs outline the  minimum standards  that a  food  processing facility needs  to  meet including  (but  not  limited to) personnel,  buildings  and  facilities, equipment, production and  process controls, raw materials and  manufacturing  operations. Specifically,  the  sanitary  facilities and  other  facilities  in  the  food  plant should include: (a) Location, (b) Plant  lay-out; (c) Floors; (d) Drains; (e) ventilation; (f) lighting;  (g) Sanitary  facilities   for  food  handlers;  (h)  water supply;  (i)   garbage disposal;  and   (j)  equipment 

(NSHA, 2011). A current GMP Manual (regularly updated) containing the said information is a requirement in the food  safety  program.

Sanitation Standard Operating Program (SSOP)

There are eight conditions pertaining to SSOP that can prevent  entry of  microbiological, chemical  and  physical  contaminants at  a given process step. The  eight  conditions  include: (1) Safety of water;  (2) Condition and cleanliness of food contact surfaces; (3) Prevention of cross contamination; (4) Hand washing, sanitizing and toilet facilities maintenance; (5) Protection from adulterants; (6) Labeling, storage and use of toxic compounds; (7) Employee  health; and  (8) Exclusion of  pests. An SSOP  Manual  is a  requirement  and  must  contain updated procedures  and  measurements  of  the  eight  conditions. - excerpt from article by Dr Miflora Gatchalian, CEO, Quality Partners Company,  Ltd.