Hi,these are extra info do look at the shrimp part
Generic HACCP Plan Sections
Aquaculture drugs in live lobster (control during holding)
Aquaculture drugs in aquacultured trout (QA program)
Aquaculture drugs in farm-raised catfish (on-farm visits)
Aquaculture drugs in farm-raised catfish (drug residue testing)
Aquaculture drugs in pond-reared shrimp (supplier's certification)
Aquaculture drugs in pond-reared shrimp (records of drug use)
Chemical contaminants in aquacultured salmon (supplier's certification)
Chemical contaminants in aquacultured trout (QA program)
Chemical contaminants in farm-raised trout (records of testing and monitoring)
Chemical contaminants in flounder (source control)
Chemical contaminants in pond-raised catfish (on-farm visit)
Chemical contaminants in pond-raised shrimp (contaminant testing)
Clostridium botulinum toxin formation in pickled herring (pickling)
Clostridium botulinum toxin formation in vacuum packaged hot-smoked salmon (salting/smoking)
Introduction of pathogens after pasteurization of blue crab meat (recontamination control)
Metal fragment inclusion in frozen fish sticks (metal detection or separation)
Metal fragment inclusion in frozen tuna steaks (metal inclusion prevention)
Natural toxins (CFP) in Hawaiian barracuda (source control)
Parasites in salmon fillets (freezing)
Pasteurization of blue crabmeat (pasteurization control)
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 1
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 2
Pathogen growth and toxin formation in salmon jerky (drying control)
Pathogens from the harvest area in oysters (source control)
Pathogen survival through cooking of shrimp (cooking control)
Scombrotoxin formation in mahi mahi (harvest vessel control)
Scombrotoxin formation in canned tuna (histamine testing)
S. aureus toxin formation in hydrated batter mixes for breaded fish (batter control)
Sulfiting agents in shrimp (labeling controls)
Sulfiting agents in shrimp (raw material screening)
Sulfiting agents in shrimp (labeling controls with raw material screening)
--------------------------------------------------------------------------------
http://seafood.ucdavis.edu/haccp/Plans.htm
Friday, April 27, 2007
Sunday, April 15, 2007
PrOduct ReCALL - some useful info
What is a Recall?
A food recall includes any corrective action by a company needed to protect consumers from potentially adverse effects of a contaminated, adulterated, or misbranded product. A recall is a voluntary action, and the recall decision is made by the company management. If the company does not initiate a recall, the government agency responsible for the particular product category may request that the company do so. Recalls are conducted by industry in cooperation with federal and state agencies.
Manufacturers strive to prevent a recall. Employing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) plans are vital to preventing a recall. Even the best managed businesses can make occasional mistakes. The objectives of this fact sheet are to introduce the recall concept in the food industry and the food recall classification system, to describe the role of government agencies, and to outline the steps of a recall process. It is important to be ready for a recall well before a problem occurs. Management must be part of an effective recall plan and team. The company management should not rely on product liability insurance in the event of a recall. Liability insurance might cover a portion of the losses due to recall, but it will not cover the expense of product retrieval and most importantly, liability insurance will not help the company regain customer trust.
Despite the undesirable nature of a recall event, it is in the best interest of the manufacturing company to complete the recall quickly. Because the manufacturer is responsible for all of the costs involved in this process, it is critical to have a plan to cover recall expenses, to expedite the process without creating negative public opinion, and to prevent down time. When crisis hits, it is too late to work on the recall plan. Preplanning is vital to mitigate a crisis. Generally, recall events should be included in the Crisis Management and Emergency Contingency Program for a company.
Factors prompting a food recall include but are not limited to unsafe, contaminated, or mislabeled product, nonconformities to manufacturers specifications, and missing allergen or other hazard war.
References
• American Society for Quality Product Safety and Liability Prevention Interest Group, 1999. The Product Recall Planning Guide. ASQ Quality Press, 2nd ed., Milwaukee, WI.
• http://vm.cfsan.fda.gov/~lrd/recall2.html
• http://www.fda.gov/fdac/features/895_recalls.html
• http://www.fsis.usda.gov/OA/recalls/rec_intr.htm
DEar group members u guys probably jus wan to look at some of these links that i sourced....
A food recall includes any corrective action by a company needed to protect consumers from potentially adverse effects of a contaminated, adulterated, or misbranded product. A recall is a voluntary action, and the recall decision is made by the company management. If the company does not initiate a recall, the government agency responsible for the particular product category may request that the company do so. Recalls are conducted by industry in cooperation with federal and state agencies.
Manufacturers strive to prevent a recall. Employing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) plans are vital to preventing a recall. Even the best managed businesses can make occasional mistakes. The objectives of this fact sheet are to introduce the recall concept in the food industry and the food recall classification system, to describe the role of government agencies, and to outline the steps of a recall process. It is important to be ready for a recall well before a problem occurs. Management must be part of an effective recall plan and team. The company management should not rely on product liability insurance in the event of a recall. Liability insurance might cover a portion of the losses due to recall, but it will not cover the expense of product retrieval and most importantly, liability insurance will not help the company regain customer trust.
Despite the undesirable nature of a recall event, it is in the best interest of the manufacturing company to complete the recall quickly. Because the manufacturer is responsible for all of the costs involved in this process, it is critical to have a plan to cover recall expenses, to expedite the process without creating negative public opinion, and to prevent down time. When crisis hits, it is too late to work on the recall plan. Preplanning is vital to mitigate a crisis. Generally, recall events should be included in the Crisis Management and Emergency Contingency Program for a company.
Factors prompting a food recall include but are not limited to unsafe, contaminated, or mislabeled product, nonconformities to manufacturers specifications, and missing allergen or other hazard war.
References
• American Society for Quality Product Safety and Liability Prevention Interest Group, 1999. The Product Recall Planning Guide. ASQ Quality Press, 2nd ed., Milwaukee, WI.
• http://vm.cfsan.fda.gov/~lrd/recall2.html
• http://www.fda.gov/fdac/features/895_recalls.html
• http://www.fsis.usda.gov/OA/recalls/rec_intr.htm
DEar group members u guys probably jus wan to look at some of these links that i sourced....
Tuesday, April 3, 2007
MeAsuRes to ensure proper handling for fresh eggs
i think this is quite useful since our problem is fresh eggs....
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
Buy eggs only if sold from a refrigerator or refrigerated case.‡
Open the carton and make sure that the eggs are clean and the shells are not cracked.
Refrigerate promptly.
Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
From FDA/USDA
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
Buy eggs only if sold from a refrigerator or refrigerated case.‡
Open the carton and make sure that the eggs are clean and the shells are not cracked.
Refrigerate promptly.
Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
From FDA/USDA
MoRe on the H5N1.....deadly virus
How is avian influenza spread?
AI is primarily spread by direct contact between healthy birds and infected birds, and through indirect contact with contaminated equipment and materials. The virus is excreted through the feces of infected birds and through secretions from the nose, mouth and eyes.
Contact with infected fecal material is the most common of bird-to-bird transmission. Wild ducks often introduce LPAI into domestic flocks raised on range or in open flight pens through fecal contamination. Within a poultry house, transfer of an HPAI virus between birds also can occur via airborne secretions. The spread of avian influenza between poultry premises almost always follows the movement of contaminated people and equipment.
AI also can be found on the outer surfaces of egg shells and in the case of HPAI, can infect the inside of the egg which includes the yolk and albumen or the egg white. Transfer to eggs is a potential means of AI transmission. Airborne transmission of virus from farm to farm is highly unlikely under usual circumstances.
Can I get avian influenza from eating poultry or eggs?
hey this is interesting for knowledge...this are some facts gven by the FDA/USDA...
AI is not transmissible by eating poultry or eggs that have been properly prepared. If HPAI were detected in the United States, the chance of infected poultry or eggs entering the food chain would be extremely low because of the rapid onset of symptoms in poultry as well as the safeguards in place, which include testing of flocks, and Federal inspection programs.
Hens infected with HPAI usually stop laying eggs as one of the first signs of illness, and the few eggs that are laid by infected hens generally would not get through egg washing and grading because the shells are weak and misshapen. In addition, the flow of eggs from a facility is stopped at the first suspicion of an outbreak of HPAI without waiting for a confirmed diagnosis. Therefore, eggs in the marketplace are unlikely to be contaminated with HPAI.
Cooking poultry, eggs, and other poultry products to the proper temperature and preventing cross-contamination between raw and cooked food is the key to safety. You should follow the same handling practices that are recommended to prevent illness from common foodborne pathogens such as Salmonella
Refrences: http://www.cfsan.fda.gov/~dms/avfluqa.html
AI is primarily spread by direct contact between healthy birds and infected birds, and through indirect contact with contaminated equipment and materials. The virus is excreted through the feces of infected birds and through secretions from the nose, mouth and eyes.
Contact with infected fecal material is the most common of bird-to-bird transmission. Wild ducks often introduce LPAI into domestic flocks raised on range or in open flight pens through fecal contamination. Within a poultry house, transfer of an HPAI virus between birds also can occur via airborne secretions. The spread of avian influenza between poultry premises almost always follows the movement of contaminated people and equipment.
AI also can be found on the outer surfaces of egg shells and in the case of HPAI, can infect the inside of the egg which includes the yolk and albumen or the egg white. Transfer to eggs is a potential means of AI transmission. Airborne transmission of virus from farm to farm is highly unlikely under usual circumstances.
Can I get avian influenza from eating poultry or eggs?
hey this is interesting for knowledge...this are some facts gven by the FDA/USDA...
AI is not transmissible by eating poultry or eggs that have been properly prepared. If HPAI were detected in the United States, the chance of infected poultry or eggs entering the food chain would be extremely low because of the rapid onset of symptoms in poultry as well as the safeguards in place, which include testing of flocks, and Federal inspection programs.
Hens infected with HPAI usually stop laying eggs as one of the first signs of illness, and the few eggs that are laid by infected hens generally would not get through egg washing and grading because the shells are weak and misshapen. In addition, the flow of eggs from a facility is stopped at the first suspicion of an outbreak of HPAI without waiting for a confirmed diagnosis. Therefore, eggs in the marketplace are unlikely to be contaminated with HPAI.
Cooking poultry, eggs, and other poultry products to the proper temperature and preventing cross-contamination between raw and cooked food is the key to safety. You should follow the same handling practices that are recommended to prevent illness from common foodborne pathogens such as Salmonella
Refrences: http://www.cfsan.fda.gov/~dms/avfluqa.html
wHaT Is FOOD SaFeTy ? ? ?
Food Safety varies in terms of its purposes, and probably from different perspectives – farming, food production and distribution, food retail and catering and sometimes it is also the consumers.
Amy parts of this food supply system has common similarities, such that in this developed era where people and government are of utmost concern with regards to the safeness of foods - rules and regulations and subsidiary governmental bodies are in place to ensure quality and safety of foods that is delivered to the consumer.
Example of governmental bodies locally is the AVA or Agri-food and Veterinary Authority - one of the main organisations that ensure safety of foods sold and distributed in Singapore. International bodies could be the United Stated Department of Agriculture, the World Health Organisation (WHO).
All food businesses today operate in complex technical and commercial environment and, if they are to survive, each food business must possess the skills and knowledge required to remain ahead of competitors. Therefore many companies have also put-in place certain safety standard commonly practiced in the food industry – the Hazard Analysis Critical Control Point, ISO 22000:2005, Good Manufacturing Practices and pre-requisite programmes. These aims to maintain high quality food to the consumers
HACCP as described by Sara M. is a systematic approach to food safety management based on recognised principles which aim to identify the hazards that are likely to occur at any stages in the food supply chain and put into place controls that will prevent them from happening.
Consumers too play a part in food safety – Government authorities can exert regulatory control over the quality and safety of food produced or imported. However, such control is not possible when food is processed and prepared at home. As a consumer, you have direct control over the safety of the food you prepare for yourself and your family, therefore there is a need to adopt safe food handling and preparation practices, you can protect both yourself and your family. (AVA, 2006)
In conclusion food safety, includes safety management programmes, self-initiative from consumers, stringency of governmental bodies and in many cases the present and future of food safety will be in the ability to combine much of the many food safety management system like the HACCP and the GMP such as the new ISO22000:2005 launched in the year 2005. The improvement in technology in the near future will also provide even safer and stricter ways to quality control and assurance of food products.
References
Sara M. and Carol W.(2001) Food Industry Briefing Series HACCP. Blackwell Publishing.
About AVA. April 4, 2007. Retrieved from www.ava.gov.sg
Amy parts of this food supply system has common similarities, such that in this developed era where people and government are of utmost concern with regards to the safeness of foods - rules and regulations and subsidiary governmental bodies are in place to ensure quality and safety of foods that is delivered to the consumer.
Example of governmental bodies locally is the AVA or Agri-food and Veterinary Authority - one of the main organisations that ensure safety of foods sold and distributed in Singapore. International bodies could be the United Stated Department of Agriculture, the World Health Organisation (WHO).
All food businesses today operate in complex technical and commercial environment and, if they are to survive, each food business must possess the skills and knowledge required to remain ahead of competitors. Therefore many companies have also put-in place certain safety standard commonly practiced in the food industry – the Hazard Analysis Critical Control Point, ISO 22000:2005, Good Manufacturing Practices and pre-requisite programmes. These aims to maintain high quality food to the consumers
HACCP as described by Sara M. is a systematic approach to food safety management based on recognised principles which aim to identify the hazards that are likely to occur at any stages in the food supply chain and put into place controls that will prevent them from happening.
Consumers too play a part in food safety – Government authorities can exert regulatory control over the quality and safety of food produced or imported. However, such control is not possible when food is processed and prepared at home. As a consumer, you have direct control over the safety of the food you prepare for yourself and your family, therefore there is a need to adopt safe food handling and preparation practices, you can protect both yourself and your family. (AVA, 2006)
In conclusion food safety, includes safety management programmes, self-initiative from consumers, stringency of governmental bodies and in many cases the present and future of food safety will be in the ability to combine much of the many food safety management system like the HACCP and the GMP such as the new ISO22000:2005 launched in the year 2005. The improvement in technology in the near future will also provide even safer and stricter ways to quality control and assurance of food products.
References
Sara M. and Carol W.(2001) Food Industry Briefing Series HACCP. Blackwell Publishing.
About AVA. April 4, 2007. Retrieved from www.ava.gov.sg
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