Seafood HACCP !
In december 1995, the Food & Drug Administration (FDA)issued seafood regulations based on the principles of Hazard Analysis & Critical Control Point(HACCP).HACCP is a preventiv system of hazard control rather than a reactive one .To ensure safer foods, the HACCP system is designed to identify hazards, estabilish controls, and monitor those controls.
the seven HACCP principles are:
1.Conduct a hazard analysis.prepare a list of steps in the process where significant hazards may occur & describe the preventive measures.
2.Identify the critical points (CCP) in process.
3.Establish critical limits for the preventive measures associated with each CCP identified.
4.Establish CCP monitoring requirements.establish procedures for using monitoring results to adjust the process and maintain control.
5.Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit .
6.Establish procedures for verification tht the HACCP system is working correctly.
7.Establish effective record_keeping procedures that document the HACCP system . HACCP is a preventive system for ensuring food safety,but it is not a stand-alone system. HACCP must be built upon current food-safety programs such as Good Manufacturing Practices (GMPs)(e.g.,sanitation and personal hygiene programs) to make it work.
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