Food Safety in the Seafood Industry E-Book

Nuno F. Soares

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 338

Veröffentlichungsjahr: 2015

Beschreibung

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: * a presentation of seafood industry and its future perspectives * the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) * interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry * the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail ([email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.

Leseprobe

Table of Contents

Cover

Title Page

Foreword

Acknowledgements

Disclaimer

Introduction

CHAPTER 1: Fishery sector

1.1 Characterization of seafood

1.2 Characterization of the seafood industry

1.3 Hazard assessment in seafood

1.4 Risks and benefits of seafood consumption

CHAPTER 2: Food safety

2.1 Introduction

2.2 The Codex Alimentarius

2.3 HACCP system: Hazard analysis andcritical control points

2.4 Food safety standards

CHAPTER 3: The EN ISO 22000:2005

3.1 History

3.2 Structure

3.3 Implementation

3.4 Changes in the organization

3.5 Technical specification ISO/TS 22002-1

CHAPTER 4: Food safety management system EN ISO 22000:2005

4.1 Introduction (Clauses 1–3)

4.2 Food safety management system (Clause 4)

4.3 Management responsibility (Clause 5)

4.4 Resource management (Clause 6)

4.5 Planning and realization of safe products (Clause 7)

4.6 Validation, verification, and improvement of food safety management system (Clause 8)

CHAPTER 5: The FSSC 22000 certification

5.1 History

5.2 Scope

5.3 Prerequisite program

5.4 Additional requirements

Appendix 1

Appendix 2

Introduction

RASFF notifications analysis

References

Index

End User License Agreement

List of Tables

Chapter 01

Table 1.1 Approximate minimum

a

w

values for growth of microorganisms important in foods

Table 1.2 Minimal growth temperatures of pathogenic bacteria associated with seafood

Table 1.3 Number of fish servings per week recommended by different food safety agencies

Chapter 02

Table 2.1 Examples of food safety issues that occurred in the last 20 years

Table 2.2 Comparison between the number of certification bodies and certified organizations and the predominant markets from IFS, BRC, SQF, and FSSC 22000

Chapter 03

Table 3.1 Clauses of ISO 22000:2005 included in each of the three main sections proposed

Chapter 04

Table 4.1 Procedure requirements and examples of methods of implemention

Table 4.2 Instructions to control records and examples of how can they be described in a procedure

Table 4.3 Evidence of the top management’s commitment

Table 4.4 Identification of the clauses describing the need to define responsibilities and authorities

Table 4.5 Description of procedures for dealing with emergency situations

Table 4.6 Information needed to describe end-products

Table 4.7 Example of matrix used in hazard assessment

Table 4.8 Activities through which top management shall ensure the improvement of the system and examples of those activities

Chapter 05

Table 5.1 Correspondence between the prerequisites of ISO/TS 22002-1:2009 and ISO 22000:2005 and the general principles of food hygiene of

Codex Alimentarius

Appendix 01

Table A1.1 List of the documentation identified by ISO 22004:2014 and respective clauses of ISO 22000:2005

Appendix 02

Table A2.1 Example of information obtained from RASFF (O: country of origin)

Table A2.2 Main biological hazards notified since 1980

Table A2.3 Main physical hazards notified (2005–2014)

Table A2.4 Mercury notifications in 2007

fresh

physical state (packaging)

Table A2.5 Nitrofuran notifications in 2006

fresh

physical state (packaging)

Table A2.6 Notifications for frozen bivalve mollusks

Table A2.7 Notifications for chilled bivalve mollusks

Table A2.8 Notifications for frozen fish (2013–2014)

List of Illustrations

Chapter 01

Figure 1.1 Diagram of the basic anatomy of a salmonid fish.

Figure 1.2 Schematic drawing of a male blue crab. (a) Dorsal view of external anatomical features. (b) Dorsal view of internal anatomy.

Figure 1.3 Internal features of a Quahog clam.

Figure 1.4 Generalized anatomy of a loliginid squid.

Figure 1.5 World fish price development in nominal terms between 2003 and 2023.

Chapter 02

Figure 2.1 Space Food Sticks were designed for astronauts and later marketed to the public.

Figure 2.2 Five preliminary steps for the application of the seven principles of HACCP.

Figure 2.3 Relationship between Prerequisite Programmes and the HACCP system steps.

Chapter 03

Figure 3.1 Number of certificates reported each year by individual certification bodies worldwide (based on data available in ISO website, http://www.iso.org/iso/iso-survey).

Figure 3.2 Key factors for determining whether an organization should seek external expertise.

Chapter 04

Figure 4.1 Keywords from Section 4.1.

Figure 4.2 Keywords from Section 4.2.

Figure 4.3 The three main groups in which documentation is divided, according to ISO 22004:2014.

Figure 4.4 Example of an online survey (partial).

Figure 4.5 Example of an online check (partial).

Figure 4.6 Keywords from Section 4.3.

Figure 4.7 Modifications that may compromise food safety.

Figure 4.8 Management review input information and output decisions.

Figure 4.9 Keywords from Section 4.4.

Figure 4.10 Personnel development by training (cycle).

Figure 4.11 Word cloud for Section 4.5.

Figure 4.12 ISO/TS 22002 published and unpublished specifications.

Figure 4.13 Example of canned tuna manufacturing flow diagram.

Figure 4.14 Example of frozen fish manufacturing flow diagram.

Figure 4.15 Example of distribution flow diagram.

Figure 4.16 Classification of control measures.

Figure 4.17 Nonconformities procedure.

Figure 4.18 Keywords from Section 4.6.

Figure 4.19 Validation of the control measures.

Figure 4.20 Situations where improvement and updating are commonly applied.

Chapter 05

Figure 5.1 Chronological events of the FSSC 22000 history.

Appendix 02

Figure A2.1 Notifications by hazard classification since 1980.

Figure A2.2 Notifications by hazard classification grouped in sets of 5 years (2000–2014).

Figure A2.3 Notifications for the main five biological hazards (2005–2014).

Figure A2.4

Listeria monocytogenes

notifications divided by product.

Figure A2.5

Listeria monocytogenes

notifications divided by physical state (packaging).

Figure A2.6

Anisakis

spp. notifications divided by product.

Figure A2.7

Anisakis

spp. notifications divided by physical state (packaging).

Figure A2.8 Notifications for the six main chemical hazards (2005–2014).

Figure A2.9 Mercury notifications divided by products (2005–2014).

Figure A2.10 Mercury notifications divided by physical state (packaging).

Figure A2.11 Notifications for the main physical state (packaging).

Figure A2.12 Hazards notified in

frozen

physical state (packaging).

Figure A2.13 Hazards notified in

chilled

physical state (packaging).

Figure A2.14 Hazards notified in

canned

physical state (packaging).

Figure A2.15 Hazards notified in

fresh

physical state (packaging).

Figure A2.16 Hazards notified in

live

physical state (packaging).

Figure A2.17 Hazards notified in

smoked

physical state (packaging).

Figure A2.18 Product notified with

Listeria monocytogenes

in

smoked

physical state (packaging).

Figure A2.19 Notifications by product category since 1980.

Figure A2.20 Notifications by product category grouped in sets of five years (2000–2014).

Figure A2.21 Notifications grouped by hazard classification for each product category.

Figure A2.22 Bivalve mollusks notifications by physical state (packaging).

Figure A2.23 Cephalopods notifications by physical state (packaging).

Figure A2.24 Crustaceans notifications by physical state (packaging).

Figure A2.25 Fish notifications by physical state (packaging).

Guide

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Table of Contents

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Para as Filipas e Pais

Food Safety in the Seafood Industry

A practical guide for ISO 22000 and FSSC 22000 implementation

Nuno F. Soares

Vanibru, Lda.Braga, Portugal

Cristina M. A. Martins

SGS Portugal GroupMaia, Portugal

António A. Vicente

Associate Professor with HabilitationDepartment of Biological EngineeringUniversity of MinhoBraga, Portugal

This edition first published 2016 © 2016 by John Wiley & Sons, Ltd.

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Library of Congress Cataloging-in-Publication Data

Names: Soares, Nuno F., 1975– author. | Martins, Cristina M. A., 1990– author. | Vicente, António A., author.Title: Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation / Nuno F. Soares, Cristina M. A. Martins, António A. Vicente.Description: Chichester, UK ; Hoboken, NJ : John Wiley & Sons, 2016. | Includes index.Identifiers: LCCN 2015040940 (print) | LCCN 2015044582 (ebook) | ISBN 9781118965078 (pbk.) | ISBN 9781118965085 (ePub) | ISBN 9781118965092 (Adobe PDF)Subjects: LCSH: Seafood industry–Quality control. | Seafood industry–Safety measures. | Seafood–Quality control. | Seafood–Safety measures.Classification: LCC HD9450.5 .S63 2016 (print) | LCC HD9450.5 (ebook) | DDC 363.19/29–dc23LC record available at http://lccn.loc.gov/2015040940

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Cover image: GettyImages-183758350/Steve Froebe

Foreword

In May 2014 I was contacted by one of the authors of this book, Nuno Soares (unknown colleague until that day), who asked to meet with me to present the idea of writing a new book. In our first meeting I heard his enthusiastic words and, as I do with almost all the people who contact me, I shared with Nuno some literature sources and several personal contacts. It seemed to me excellent that the authors of a book had, as a priority, the personal contact with experts in the topics covered and intended to collect, by live interviews, their testimonies.