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Reducing Hazards with HACCP Gef Flimlin Rutgers Cooperative Extension.

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Reducing Reducing Hazards with Hazards with HACCP HACCP Gef Flimlin Gef Flimlin Rutgers Cooperative Rutgers Cooperative Extension Extension
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Reducing Reducing Hazards with Hazards with HACCPHACCP

Gef FlimlinGef Flimlin

Rutgers Cooperative Rutgers Cooperative ExtensionExtension

Seafood can be exposed to a Seafood can be exposed to a range of hazards from the range of hazards from the

water to the table. Some of water to the table. Some of these hazards are natural to these hazards are natural to

seafood's environment; seafood's environment; others are introduced by others are introduced by humans. The hazards can humans. The hazards can involve bacteria, viruses, involve bacteria, viruses,

parasites, natural toxins, and parasites, natural toxins, and chemical contaminants.chemical contaminants.

In 1997, US FDA mandated In 1997, US FDA mandated that all US seafood that all US seafood

processors and foreign processors and foreign countries that export seafood countries that export seafood

products to US would products to US would implement a food safety implement a food safety

system called HACCP (Hazard system called HACCP (Hazard Analysis Critical Control Analysis Critical Control

Point).Point).

The HACCP system is a The HACCP system is a process that seafood process that seafood

companies use to help companies use to help weed out seafood hazards weed out seafood hazards with the following seven with the following seven

steps: steps:

1) Analyze hazards. Every 1) Analyze hazards. Every processor must determine processor must determine the potential hazards the potential hazards associated with each of its associated with each of its seafood products and the seafood products and the measures needed to control measures needed to control those hazards. The hazard those hazards. The hazard could be biological, such as a could be biological, such as a microbe; chemical, such as microbe; chemical, such as mercury or a toxin; or mercury or a toxin; or physical, such as ground physical, such as ground glass.glass.

2) Identify critical control 2) Identify critical control points, such as cooking or points, such as cooking or cooling, where the cooling, where the potential hazard can be potential hazard can be controlled or eliminated. controlled or eliminated.

3) Establish preventive 3) Establish preventive measures with critical measures with critical limits for each control limits for each control point. point.

4) Establish procedures to 4) Establish procedures to monitor the critical control monitor the critical control points. This might include points. This might include determining how cooking determining how cooking time and temperatures time and temperatures will be monitored and by will be monitored and by whom. whom.

5) Establish corrective 5) Establish corrective actions to take when actions to take when monitoring shows that a monitoring shows that a critical limit has not been critical limit has not been met. Such actions might met. Such actions might include reprocessing the include reprocessing the seafood product or seafood product or disposing of it altogether. disposing of it altogether.

6) Establish procedures to 6) Establish procedures to verify that the system is verify that the system is working properly working properly

7) Establish effective 7) Establish effective recordkeeping. recordkeeping.

Additional ProtectionsAdditional Protections

FDA promotes seafood FDA promotes seafood safety in other ways, safety in other ways, including: including:

1) Setting standards for 1) Setting standards for seafood contaminants. FDA seafood contaminants. FDA has established a legally has established a legally binding safety limit for binding safety limit for polychlorinated biphenyls polychlorinated biphenyls (PCBs) and guidelines for (PCBs) and guidelines for safety limits for six safety limits for six pesticides, mercury, paralytic pesticides, mercury, paralytic shellfish poison, and shellfish poison, and histamine in canned tuna. histamine in canned tuna.

2) Administering the 2) Administering the National Shellfish Sanitation National Shellfish Sanitation ProgramProgram which has control which has control over all sanitation related over all sanitation related to the growing, to the growing, harvesting, shucking, harvesting, shucking, packing, and interstate packing, and interstate transportation of oysters, transportation of oysters, clams and other molluscan clams and other molluscan shellfish. shellfish.

3) Lending its expertise to 3) Lending its expertise to the Interstate Shellfish the Interstate Shellfish Sanitation Conference which Sanitation Conference which develops uniform guidelines develops uniform guidelines and procedures for state and procedures for state agencies that monitor agencies that monitor shellfish safety. shellfish safety.

4) Entering into cooperative 4) Entering into cooperative programs with states to programs with states to provide training to state and provide training to state and local health officials who local health officials who inspect fishing areas (for inspect fishing areas (for example, shellfish beds), example, shellfish beds), seafood processing plants seafood processing plants and warehouses, and and warehouses, and restaurants and other retail restaurants and other retail places. places.

5) Working with NOAA to 5) Working with NOAA to close federal waters to close federal waters to fishing whenever oil spills, fishing whenever oil spills, toxic blooms, or other toxic blooms, or other phenomena threaten seafood phenomena threaten seafood safety. safety.

6) Sampling and analyzing 6) Sampling and analyzing fish and fishery products for fish and fishery products for toxins, chemicals and other toxins, chemicals and other hazards in agency hazards in agency laboratories. laboratories.

FDA also does extensive FDA also does extensive seafood safety research at seafood safety research at

its laboratories.its laboratories.

The End Result….?The End Result….?

The End Result….?The End Result….?"On a pound-for-pound "On a pound-for-pound

basis, seafood is as safe basis, seafood is as safe as, if not more safe than, as, if not more safe than, other meat sources. But other meat sources. But

no food is completely no food is completely safe, and problems do safe, and problems do

occur."occur." Former Director of FDA Office of SeafoodFormer Director of FDA Office of Seafood

Information taken from Information taken from U. S. Food and Drug U. S. Food and Drug AdministrationAdministration

FDA ConsumerFDA Consumer February 1999February 1999

Critical Steps Toward Safer Critical Steps Toward Safer SeafoodSeafood

by Paula Kurtzweilby Paula Kurtzweil


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