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QUALITY CONTROL,

CERTIFICATION, LICENCINGPROCESS OF FISH PORODUCT

GUIDE:- Dr. G H Pailan

RAM KUMARPDP trainee, kolkata centre

Email-

ramkumar6681@gmail.com

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Quality assurance

Provide consumer protection and ensure that

all foods during production, handling, storage,processing, and distribution are safe,

wholesome and fit for human consumption;

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Consumer

Publichealth Industry

Safety

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Certify theindustry

Process

ISO22000:2005

HACCP

Product

BRC

IFS

Certification Process

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SSOP

GMP

HACCP

PRE REQUISITEPROGRAMMES

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pre-requisite programs(PRP)

1. Cleaning

2. Pestcontrol

3. Training4. Product

identification

& traceability

5. GMP,SSOP, codeof practice

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3. SANITARYOPERATIONS

Cleaning andsanitizing

substances usedand storage oftoxic chemical

Sanitation ofFood Contact

Surfaces

Storage andhandling

cleaned potableequipments and

utensils

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4. SANITARYCONTROLS

Hand washingand sanitizing

facilities

Water Supplyand IceManufacturing

Plumbing

Sewage

Disposal

Disposal of SolidWaste

Toilet Facilities

5. WAREHOUSING AND DISTRIBUTION

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HACCP - Answers 3 questions

azard

nalysis

ritical

ontrol

oint

HA

CC

P

WHAThazards can

enter the product?

Where do these

hazards occur?

Howcan we control or

eliminate thesehazards?

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EX:-IDENTIFICATION OF HAZARD

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IDENTIFICATION OF HAZARD

Control measure

hazardYES

Specifically designed Hazard level reduction

Monitoring feasibleValidated

Successive control

HACCP

Y

E

S

YESYES

N

O

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Hazards

Chemical

Histamine

Heavy

metals

Pesticides

AntibioticsDyes

Mycotoxin

Physical

Bolts andnuts

Metal

Fragments

Sand

Biological

pathogenicbacteria(Salmo

nella, Vibrio

cholerae)

viruses

worms

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HACCPTEAM

Production

Shipping

QualityAssurance

Sanitation

Maintenance

Sales

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7 principles of HACCP

1.Hazard analysis, preventive measures.

2. Identify critical control points (CCP).

3. Establish critical limits.

4. Establish monitoring procedures.

5. Initiate corrective actions.

6. Establish inspection procedures.

7. Establish filing and record-keeping

procedures.

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HACCP 12 STEP Plan .

1 Assemble HACCP team

2 Describe product

3 Identity intended use

4 Construct process flow and plant schematic

5 On site verification of flow and schematic

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6

List hazards associated with each process step

principle #1

7

Apply HACCP decision tree to determine CCPs

(Principle #2)

8

Establish critical limits

(Principle #3)

9 Establish monitoring procedures (Principle #4)

10

Establish deviation procedures

(Principle #5)

11

Establish verification procedures

(Principle #6)

12

Establish record keeping/documentation

(Principle #7)

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ISO 22000 standard - Requirements

Section 4: Food SafetyManagement System (FSMS)

General Requirements

Section 5: ManagementResponsibility

Section 6: ResourceManagement

Section 7: Planning andRealization of Safe Products

Section 8: Validation, Verification andImprovement of the Food Safety

Management System

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Formation of a quality management group

|

Hazard Analysis|

Audit of present system elements

|

Estimation of resources and total period of time required for the project including

certification|

Formation of project organization

|

Preparation of Quality Manual (levels 2 and 3) to be included in departmental manuals

i.e. table of contents|

Decision on time schedule for preparation of departmental manuals

|

CONT..

CERTIFICATION PROCESS

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Commenting, reviewing, approving and issuing procedures and instructions

|

Implementation of procedures and instructions

|

First approach to certifying body|

Internal auditing

|

Corrections, adjustments etc.

|Further training of staff

|

Certification

Establishment of working groups for the preparation of the individual procedures

and instructions

|

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Conclusions

Quality assurance provide consumer protectionand ensure that all foods during production,

handling, storage, processing, and distribution

are safe, wholesome and fit for human

consumption.

There is two types of certification in fish product

I. Process certification

II. Product certification

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Ram Kumar.