The benefits of the hazard analysis critical control point (HACCP) system in the fishing industry

[摘要] ENGLISH ABSTRACT: International food trade is steadily increasing, as is the global incidence of foodbornediseases. For this reason, governments require that food safety is managed formallyand pro-actively within and across the borders of countries. The HACCP system hasbeen proven over the years to be a system, which successfully manages food safetyand is fast becoming mandatory in most developed countries. Procedures are also inplace to enforce HACCP implementation in South Africa in the near future. The systemis preventative in nature and focuses resources on areas, which are critical to foodsafety, thereby being practical and effective. HACCP has always been and is currently very prominent in the international andlocal seafood industry. Moreover, South African fish processing companies cannotexport their products to most international markets without implementing HACCP.The fish species which are most caught and economically the most valuable inSouth Africa are the Cape hake (Merluccius capensis and Merluccius paradoxus) andthe South African pilchard (Sardinops sagax). This study focussed on applying HACCPprinciples to these species. HACCP models were developed for a South Africanpilchard canning operation and a fresh Cape hake processing operation according tothe seven principles recommended by the Codex Alimentarius commission. The study showed how the storage of the catch in boat holds was proven to be acritical control point. The hazard was proven to be histamine poisoning due to the factthat boat holds were not cleaned adequately. Histamine-producing bacteria could growon dirty surfaces and contaminate the catch with the toxin histamine, which could not bedestroyed by subsequent canning processes. Viable contact plate counts andhistamine-producing bacteria counts were performed. Results showed high counts inboth instances, which validates that the point of hold cleaning is a CCP (Critical ControlPoint). Control measures were implemented in the form of a master cleaning schedule.Viable contact plate counts and histamine producing bacteria counts were repeatedafter the master cleaning schedule had been implemented. Counts decreasedsignificantly in both instances, which validates the efficacy of the control measures.Ecologically justified, achievable target levels were calculated for viable contact platecounts and histamine-producing bacteria counts, which in future could be used in theHACCP plan of the case study company. The study also showed how a HACCP verification study was conducted on afresh Cape hake processing operation, in order to illustrate the concept of verification.Microbial growth due to poor temperature control was selected as the hazard. Theverification performed was to log times and temperatures during processing, and toascertain whether temperature control was adequate to prevent the hazard. Loggingtook place during all stages of processing from catching and holding in the on-boardstacker pond, through to selling on a fish market in Vitoria, Spain. Results of the study showed that the fish was reduced to below the critical limit of 3°C within 6 h and that itwas kept under the critical limit during all stages of the process. This verifies that thehazard of microbial growth is controlled adequately.This study may be used as a guideline to implement HACCP in a fish processingoperation. The hard work, however, lies in customising and streamlining the system foreach individual company. In order to achieve this, commitment should be availablefrom top management and the system should be accepted and understood by allemployees of the company. HACCP is also dependant on pre-requisite systems suchas GMP, which should be in place before the system can work adequately. It is,furthermore, important that HACCP is practiced by all sectors of food processing fromfarm to fork. The South African fishing industry carries the responsibility of leading the wayand showing the rest of the food processing industry how HACCP should beimplemented. Being South Africa's ambassadors in the international food safety arena,it is crucial for the sake of future exports and economic growth that HACCP isimplemented and functioning in this area.

[发布机构] Stellenbosch University