Transcript
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HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) FOR SEAFOOD SAFETY AND PREVENTING THE MOVEMENT OF AQUATIC INVASIVE SPECIES

Ron KinnunenMichigan Sea Grant College Program

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Seafood HACCP

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HACCP:A system for food safety

control

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HACCP stands for:Hazard Analysis

and CriticalControl Points

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HACCP is:Preventive, not reactive.A management tool used

to protect the food supply against biological, chemical and physical hazards.

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HACCP Inspections Complement Traditional Methods.

HACCP:Emphasizes process control.Concentrates on the points in the

process that are critical to the safety of the product.Stresses communication between

the regulator and industry.

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HACCP Plan - 123.6(b)Every processor shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more food-safety hazards that are reasonably likely to occur.

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A HACCP Plan Shall Be Specific To:

Each processing location.Each species of fish and

type of fishery product.

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This Regulation Does Not Apply To:

The harvest or transport of fish or fishery products.

Practices such as heading, eviscerating or freezing intended solely to prepare a fish for holding on a harvest vessel.

The operation of a retail establishment.

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Seven Principles of HACCP

1. Conduct hazard analysis andidentify preventive measures.

2. Identify critical control points (CCPs).

3. Establish critical limits.4. Monitor each CCP.

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Seven Principles of HACCP

5. Establish corrective action to be taken when a critical limit deviation occurs.

6. Establish a record-keeping system.

7. Establish verification procedures.

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Basic Flow DiagramIncoming materials

Processing

Packaging

Storage

Distribution

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Aquaculture Practices Exempt From the HACCP Regulation

Harvesting and boxing unprocessed fish on ice for immediate transportation

Live fish hauling to various market outlets

Custom processing the fish directly for the consumer who does not resell it

Fee fishing operations

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Aquaculture Drugs Control Strategies

On-farm visit Supplier’s certification Records of drug use Drug residue testing Quality assurance program Control during holding

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Michigan Sea Grant Extension Efforts with Seafood HACCP

Became certified to conduct the training Conducted 25 three-day Seafood HACCP

courses in the Great Lakes region Trained 653 commercial fishers, processors,

and aquaculturists Over 200 follow-up visits to fish processing

facilities

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Added Benefits of Seafood HACCP

Value-added products

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The HACCP Approach to Prevent the Spread of Aquatic Invasive Species by Aquaculture and Baitfish Operations

Presenter
Presentation Notes
As mentioned in my remarks earlier, ANS-HACCP can provide a mechanism for ANS-free certification. Let’s now turn our attention and take a look at some of the problems ANS can inflict upon hatchery operations, and aquaculture and impacts. Let’s also take a look at the value of the aquaculture, the types of aquaculture, operations and product types - all of which are important for characterizing risk.
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Problems Aquatic Invasive Species (AIS) can

invade and disrupt baitfish and aquaculture operations Baitfish and aquaculture operations

have been identified as a pathway for the spread of AIS

-Close areas to harvest/culture-Impose regulations that may be disruptive to the industry

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Impacts

Many states and provinces have banned importation, banned fish and bait harvest from infested waters, or required exotics-free certification Unnecessary, poorly designed, or

unenforceable regulations are costly to government and the industry

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How Can Aquaculture Be Characterized by AIS Risk?

Extremely diverse and complex as is Agriculture Characterized by: Production systems Product types Water Source Species

Each of these componentspose different risks for spreading AIS

Presenter
Presentation Notes
Before we look at aquaculture as a major vector for the spread of ANS, we need to understand more about it, but that is extremely difficult because of the diversity and complexity of the industry. Aquaculture production is as diverse as agriculture. With agriculture you have everything from fruits, vegetables, grains, nuts, and fiber crops, and dairy, beef, pork, poultry, sheep, specialty products and a whole lot more. When you talk about agriculture, most people understand this diversity, but when you talk about aquaculture, they don’t understand how diverse it can be. And therefore, it’s difficult to understand the REAL ANS risks as opposed to the perceived risks. I think for the purpose of looking at the risk of spreading ANS, aquaculture should be categorized by these four aspects. Production systems Product types Water source Species Each relates to the risk posed for spreading ANS. And remember there are many combinations of these four charicterizations.
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Product Types

Food Fish for stocking stocking public/private waters stocking aquaculture systems

Fee Fishing Aquarium fish Decorative ponds Baitfish

Presenter
Presentation Notes
Baitfish are even more difficult to classify because of the variety of ways they are produced.
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Water Sources SpringsWell water Surface water

Presenter
Presentation Notes
To assess risk, it’s very important to look at water sources. Three primary sources of water include, springs, well water, and surface water.
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AIS Risks and Aquaculture Vast majority of aquaculture poses very little

risk for spread of AIS because they:– raise fish for the food market (dead fish)– use well or spring water– don’t harvest fish from infested waters– use closed systems

Higher risk is from:– baitfish harvested from AIS infested waters– fish for stocking taken from AIS infested waters– AIS cultured for live sale– AIS grown where they can escape into the wild– surface water used or transferred with live fish

Presenter
Presentation Notes
So, in summary…..
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Regarding Aquaculture: What do we want?

Prevent AIS from establishing reproducing populations

Balance resource protection with potential negative economic impacts

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So, how do you allay concerns that aquaculture might spread AIS?

Must have a policy and procedures in place to deal with concerns

The procedures must be robust enough to work for a wide variety of aquaculture and baitfish operations

Must have records that will show that the policies and procedures are being followed

Must verify that policies and procedures work

Presenter
Presentation Notes
So, how do you allay concerns that aquaculture might spread ANS? We think that we…..
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But, the procedures should be as unobtrusive as possible

Kinnunen & Gunderson

Presenter
Presentation Notes
We don’t want to mess up the entire company (or baitfish and aquaculture industries), but we’d like to put forward an approach that we think may help reduce the risk of spreading ANS.
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HACCP Approach

Hazard Analysis and Critical Control Point

HACCP is preventive, not reactive Concentrates on the points in the process

that are critical to the safety of the product Stresses communication between the

regulator and industry

Presenter
Presentation Notes
We came up with the HACCP approach because many Sea Grant Extension staff also work with the commercial seafood industry and have taught them how to develop HACCP plans for their businesses. HACCP was developed by industry as a way to protect human health because it was too expensive to sample enough product after it was produced. Seafood processors also come in many shapes and sizes and designing effective regulations that would cover all processes was not possible. It seemed like a natural extension to apply this technique to diverse hatchery, aquaculture, and baitfish operations to prevent the spread of ANS. It is our attempt to offer you and the regulatory agencies a way to demonstrate that you are professionals and are working to protect our resources from ANS. We realize that it would be preferable to be left alone and we aren’t here to force something on you. But, ANS are here now and the finger has been pointed at your program, and your livelihood and way of life is at stake. It provides one of the only solutions that has been shown to be effective in approach and can be backed by both agencies and industry.
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Seven Principles of HACCP

1. Conduct hazard analysis2. Identify critical control points (CCP)3. Establish control measures4. Monitor each CCP5. Establish corrective action to be taken when

a problem occurs6. Establish a record-keeping system7. Verify that the HACCP plan and control

measures work

Presenter
Presentation Notes
Mike will go into this in more depth in a few minutes. But, it’s appropriate to introduce the principles of HACCP. There are seven basic principles of HACCP that we are borrowing for the ANS-HACCP approach. Let’s touch on each of these to get you thinking like ANS-HACCP plan developers.
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AIS-HACCP Potential Hazards

1. AIS Fish and other Vertebrates- round goby, ruffe, white perch, Asian carp, amphibians, etc.

Hazards for Seafood Safety1. Biological2. Chemical3. Physical

Presenter
Presentation Notes
First, let’s look at the potential hazards. For Seafood safety, there are three categories of hazards. These can be biological, which are things like bacteria or human pathogens. For chemical, there are things such as oils, greases, lubricants used on machinery during processing. Finally, there is physical, which can be things like glass shards, and the like. Borrowing from this approach, ANS-HACCP can category hazards into three categories.. [click] Fish and other Vertebrates [click] Aquatic Vegetation, and [click] Aquatic Invertebrates
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1. AIS Fish and other Vertebrates- round goby, ruffe, white perch, Asian carp, amphibians, etc.

2. AIS Invertebrates - zebra mussels, spiny and fish hook waterflea, rusty crayfish, etc.

Hazards for Seafood Safety1. Biological2. Chemical3. Physical

AIS-HACCP Potential Hazards

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1. AIS Fish and other Vertebrates- round goby, ruffe, white perch, Asian carp, amphibians, etc.

2. AIS Invertebrates - zebra mussels, spiny and fish hook waterflea, rusty crayfish, etc.

3. AIS Plants - Eurasian watermilfoil, hydrilla, water chestnut, giant salvinia, etc.

4. Diseases – WD, BKD, VHS.

Hazards for Seafood Safety1. Biological2. Chemical3. Physical

AIS-HACCP Potential Hazards

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AIS-HACCP Training Materials

Supportingtraining video

(22 min)

CD withresources

Curriculum

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Michigan Sea Grant Extension Efforts with AIS-HACCP

Worked with Minnesota Sea Grant on developing the AIS-HACCP Program

Worked with baitfish and aquaculture industries in training programs and implementing HACCP plans that are specific to their operations

Conducted over 40 AIS-HACCP one day training programs in the North Central Region of the U.S.

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CONCLUSIONS

The HACCP approach can work as long as there are commitments from personnel in the field as well as management

We think that the HACCP approach can replace more intrusive impacts that may result from unnecessary, ineffective, or unenforceable regulations

Control measures and corrective actions must be developed and they must be AIS specific

It is in the best interest of the public hatchery manager, fish farmer, bait harvester, resource manager, researcher, and enforcement officer to prevent the spread of AIS

Presenter
Presentation Notes
In conclusion, developing a plan that assesses risk is the first step to HACCP. The next step is to develop a plan, but it will take commitments from aquaculture hatcheries, agencies, and business to make it work. We think that that the HACCP approach can replace potentially more intrusive impacts that may result from unnecessary, ineffective, or unenforceable regulations. In most cases, this approach will not alter much of what you already do. All it does is require that you examine your situation, determine risk, and document it. If after developing the plan you determine that there is no risk or very low risk - you’ve documented it and you’re basically done. You will only need to review your plan on an annual basis, especially if your water source, types of species being raised or transported, or product line changes. If you are at higher risk, then you’ll need to develop plans for your operations to include those corrective measures to address the specific AIS hazard. Finally, it is in the best interest of the hatchery manager, fish farmer and bait harvester AND fishery researchers, managers, and enforcement officers to prevent the spread of AIS. This issue is one that is growing not only here, but across the U.S. and Canada. This is an approach that we’re offering that can be part of the solution.
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Ron [email protected] (906) 226-3687

www.miseagrant.umich.edu


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