American HACCP Guide Chapter 5 Parasites (Biological Hazards)

Hazard analysis worksheet

Step # 10: Identify potential hazards.

Eating uncooked, uncooked or unfrozen seafood, parasites (larvae) will do harm to human health. In parasites, nematodes or roundworms (species of the genus Anisodes. , pseudoterra nova spp., Eustrongylides spp., jaw nematode. ), tapeworm (Diphyllobothrium spp.) and trematode (Clonorchis sinensis, Epiclonorchis). Heterophilic species. , Metagonimus spp., Salmon Nanoplants and Paragonimus. ) has a lot to do with seafood. Some products are related to human infection, including: pickled fish with lime juice (pickled fish with lime juice and spices); Lomi lomi (salmon marinated with lemon juice, onion and tomato); Poisson cru (fish marinated with orange juice, onion, tomato and cocoa milk); Herring seeds; Fish pieces (raw fish segments); Sushi (sashimi with rice and other ingredients); Green herring (light salt herring); Drunken crab (crab pickled with wine and pepper); Uncooked cold smoked fish and grilled fish. A recent survey by American gastroenterologists shows that there is a high enough frequency of parasitic infection in aquatic products in the United States, so it is necessary to take preventive control when processing fish contaminated by parasites for raw food.

Control parasites

Heating raw fish can effectively kill bacterial pathogens and fully kill parasites. For instructions on cooking and pasteurization, see Chapters 16 and 17. See 2 1CFR 1 13 for the regulatory requirements of low-acid canned food treated by sterilizer. This guide does not give any further instructions on the treatment of sterilization pots.

The effect of freezing on killing parasites depends on several factors, including the temperature of freezing process, the time of freezing fish tissues, the time of keeping fish frozen, the fat composition of fish and the species of parasites. The temperature of the freezing process, the length of time the fish remains frozen and the type of parasites are obviously the most important factors. For example, tapeworms are more susceptible to freezing than roundworms. The resistance of trematode is higher than that of ascaris.

For fish used for raw food, freeze and store at -4℉(-20℃) or lower for 7 days (all time), or freeze at -3 1℉(-35℃) or lower until it becomes hard, and freeze at -3 1℉(-35℃) or lower.

Enough to kill parasites. The Codex Alimentarius Commission of the US Food and Drug Administration recommends these freezing conditions to retailers who want to use fish as raw food. Note: These conditions may not be suitable for freezing especially large fish (for example, the thickness exceeds 6 inches).

The effect of hydrostatic pressure on eliminating parasites in fish is being studied.

Soaking and pickling with salt water can reduce the parasitic harm in fish, but it can't be eliminated or reduced to an acceptable level. Nematode larvae have been proved to survive for 28 days in 80% salt solution density (salt ratio: 2 1%).

Fish with parasites in their meat may also contain parasites in their eggs, but usually not in their eggs. Therefore, eggs taken out of the egg bundles and washed are not considered to contain parasites.

Trimming the floating objects in the abdominal cavity of fish or manually removing parasites under light is an effective method to reduce the number of parasites, but it cannot completely eliminate the harm or reduce it to an acceptable level.

Step # 1 1: judge whether the hazard is significant.

Determine whether "parasites" are a major hazard in each processing step.

1. Is it possible to introduce parasites into the receiving link? (For example, are parasites introduced with raw materials? )

Table 3- 1 and Table 3-2 (Chapter 3) list the species that FDA considers to be potentially harmful to parasites. Generally speaking, if these fish are to be sold to end users without cooking (such as raw food), it should be determined that these fish species have significant parasitic hazards in the receiving step.

Under normal circumstances, the infected feed contains the species of parasites, so it is obviously impossible to have the same parasitic harm when feeding with spherical bait in aquaculture operation. There is no need to think that these farmed fish are harmful to parasites.

On the other hand, farmed fish and fish caught by-products fed with processing wastes may be harmful to parasites, and even natural fishing usually does not cause parasitic harm to fish. In addition to the fish identified in Table 3- 1 and Table 3-2, there may be parasitic hazards in some fixed sea areas. This possibility should be taken into account in the hazard analysis.

If the finished product is fish eggs taken out of the bundle, it is impossible to contain parasites after cleaning. There is no need to think that this product is harmful to parasites. However, if fish eggs are identified as species with parasitic hazards in tables #3- 1 and 3-2, fish eggs that are not washed or left in bundles usually have parasitic hazards.

It is impossible to introduce parasites in other processing steps.

2. Can the harm of parasites be eliminated or reduced to an acceptable level in this step? (Note: If you are not sure the answer to this question at this time, you can answer "No". However, this answer can be changed when it is determined as a critical control point in step # 12. )

If preventive measures can be used to eliminate (or reduce to an acceptable level) parasites that may enter with raw materials, "parasites" should be identified as major hazards in processing steps. Preventive measures for "parasites" shall include:

Treat in a sterilization pot (see 21CFR113);

Cooking (see chapter 16);

Pasteurization (see chapter 17);

Freeze (see this chapter);

Soak or marinate in salt water (not completely controlled);

Lighting and manual removal (incomplete control);

Arrange the sheets in the abdominal cavity (not completely controlled).

List the preventive measures in the fifth column of the corresponding treatment steps in the hazard analysis worksheet.

If the answer to questions 1 and 2 is "Yes", then the potential danger of this step in the treatment process is significant. In the third column of the hazard analysis worksheet, the answer should be "Yes". If the two decisions do not match, answer "No". The reasons for "Yes" or "No" should be filled in the fourth column. For this hazard, it is not necessary to complete steps # 12 to # 18, in which the processing step is recorded as "No".

This possibility should also be considered. Without proper control, parasites will survive the cooking process. Some cooking processes, such as autoclaving, are extremely deadly to parasites because they are designed to kill more thermally stable bacterial pathogens. In this case, even the obvious lack of heat treatment will not endanger the safety of products related to parasites, and it is not necessary to determine "parasites" as a major hazard.

It should be emphasized that determining the hazard as a major hazard in a certain processing step does not mean that control measures must be taken in that step, and the next step will help to determine the key control points.

Expected use

In order to determine whether the hazard is serious, the intended use of the product determined in step 4 should also be considered. If consumers want to cook aquatic products before eating, even if these species are listed as potential parasitic hazards in Table #3- 1 and Table #3-2, these hazards need not be considered significant. Similarly, if there is a way to ensure that aquatic products will be processed by post-processors, restaurant owners or users of social public institutions (such as prisons and nursing homes) and kill parasites, it is not necessary to consider parasites as a major hazard.

For example:

At first, the processor bought the whole salmon from the fishing boat and then transported it to the second processor on the fish by ice sheet. The second processor cuts the fish into sushi and then freezes it. Initially, the processor does not have to determine that parasites are significant hazards.

It should be noted that some kinds of aquatic products will be doped if parasites excrete dirt to a certain extent. Please refer to Section 540.590 of the Comprehensive Policy Guide. However, since the degree of defects is related to the pollution problem, it is not necessary to include them in the HACCP plan if preventive measures are taken to control their expansion.

Step # 12: Determine the Critical Control Point (CCP)

For each processing step, "parasite" is identified as a major hazard in the third column of the hazard analysis worksheet. In order to control this danger, it is determined whether it is necessary to perform control at this step. The decision tree in Figure #A-2 (Appendix 3) can be used to help determine whether it is CCP.

The following contents will help to determine whether the processing step is the critical control point of "parasite":

1. Does the processing process include heating steps to kill pathogens, such as autoclaving, cooking or pasteurization?

A. If yes, the heating step can be determined as CCP point.

In this case, in column 6 of the hazard analysis worksheet, the heating step should be filled with "Yes" and the receiving step should be filled with "No". In addition, when "No" is filled in, it is indicated in column 5 that the heating step can control this hazard. (Note: If "parasite" is not identified as a major hazard in the heating step in the third column of the hazard analysis worksheet in advance, it should be changed to "Yes" in the third column). Please refer to Chapter 16 (Cooking) and Chapter 17 (Pasteurization) for further guidance on this control strategy.

Example:

The processor of hot smoked salmon establishes the critical control point of parasites in the hot smoked step, so it is not necessary to determine the receiving step as the critical control point of this hazard.

B. If the processing does not include heating step, the freezing step shall be determined as CCP point.

In this case, column 6 of the hazard analysis worksheet should be filled with "Yes" in the freezing step and "No" in the receiving step. In addition, when "No" is filled in, it is indicated in column 5 that the freezing step can be controlled. (Note: If the "parasite" is not determined as a major hazard in the freezing step in column 3 of the hazard analysis worksheet in advance, it should be changed to "Yes" in column 3). The control method will refer to "control strategy instance 1" in steps # 14 to # 18.

For example:

Processors selling produced salmon should take the freezing step as a key control point to control parasites. The processor does not need to determine the key control points of the receiving step.

It should be emphasized that as long as food safety can be guaranteed, control strategies different from the above control methods can be adopted.

Continue with step # 13 (Chapter 2) or the next potentially harmful step # 10.

HACCP schedule

Step # 14: Establish Critical Limit (CL)

If the HACCP schedule determines that a processing step "parasite" is a major hazard. In order to control this hazard, the maximum or minimum value of key control points in this step should be determined.

Key limits should be set at places where deviation may lead to unsafe products. If the critical limit (CL) is too strict, there will be no problems that actually affect the safety, so corrective measures should be taken. On the other hand, if the critical limit (CL) is too loose, unsafe products will flow into the hands of consumers.

In fact, it is reasonable to set stricter operating limits than CL. When it deviates from the operating limit, only processing adjustment is needed, and there will be no deviation from CL, so corrective measures need to be taken. Setting the operating limit should be determined according to the actual experience in the machining process and the proximity between the operating limit and the key limit value.

The following is a guide on how to establish a critical limit in the control strategy example given in step # 12.

Control Policy Example 1- Freeze

Critical limit: Freeze and store at -4℉(-20℃) or lower for 7 days (all time);

or

Freeze at -3 1℉(-35℃) or lower until hard, and store at -3 1℉(-35℃) or lower15h;

or

Freeze at -3 1℉(-35℃) or lower until hard, and store at -4℉(-20℃) or lower for 24 hours.

Note: These conditions may not be suitable for freezing especially large fish (for example, the thickness exceeds 6 inches).

Fill in the key limits in column 3 of HACCP plan.

Step # 15: Establish monitoring program.

In the HACCP schedule, if there is a "parasite" hazard in any processing step and it is considered as a major hazard, the monitoring procedures should be described to ensure that the critical limits are always met.

In order to describe the monitoring procedure completely and accurately, the following four questions should be answered:

(1) Monitor what?

(2) How to monitor?

(3) Monitoring frequency?

(4) Who will supervise?

It is very important to remember that the characteristics of the monitoring program and monitoring method should be able to determine whether CL is satisfied, that is, the monitoring program should be able to directly measure the characteristics of the established CL.

The purpose of monitoring frequency is to find the change of measured characteristic value in time. This is especially true if these values are very close to cl. In addition, the longer the measurement interval, the more products may be found to deviate from CL during the measurement.

The following is a guide to establishing a monitoring program for the control strategy instance discussed in step # 12. Please note that the monitoring frequency is the minimum number provided and may not be applicable in all cases.

Monitor what?

Control Policy Example 1- Freeze

What: freezer temperature;

and

The length of time to store or freeze fish at the temperature of the freezer.

How to monitor?

Control Policy Example 1- Freeze

How to (monitor): use thermometer, digital time/temperature recorder or similar instrument;

and

Regular visual inspection and frozen solid condition.

Monitoring frequency?

Control Policy Example 1- Freeze

For temperature:

Frequency: continuous monitoring, visual inspection at least once a week, but not less than once a day.

For time:

Frequency: the beginning and end of each freezing cycle;

or

For each freezing cycle, the time when the fish is firmly frozen and the time when the freezing cycle ends.

Who will monitor it?

Control Policy Example 1- Freeze

Who (monitoring): Monitoring can be carried out by cold storage operators, production supervisors, quality inspectors or anyone who knows the monitoring equipment and key limits.

Step # 16: Establish a corrective action plan.

In the HACCP schedule, "parasite" is identified as a major hazard in each processing step, and the measures and procedures that should be taken when the monitoring shows deviation from the critical limit are described.

These procedures will:

1) Ensure that unsafe products do not flow into the hands of consumers;

2) Correct the problems caused by deviation from the critical limit. Remember that deviations from operating limits do not require formal corrective actions.

The following is a corrective action planning guide established by the control strategy example discussed in step # 12.

Control Policy Example 1- Freeze

Corrective measures: After deviating from CL, take one or more of the following measures to control the operation again:

Repair or adjust the refrigerator;

or

Move some or all products in this freezer to another freezer;

and

Freeze again at -4℉(-20℃) or lower for 7 days (all time), or freeze again at -3 1℉(-35℃) or lower until it becomes hard, and store/store at -3 1℉(-35℃) or lower.

Note: These conditions may not be suitable for freezing especially large fish (for example, the thickness exceeds 6 inches).

Establish a record keeping system.

List and record the monitoring procedures of each processing step discussed in step # 15, in which "parasite" is judged as a major hazard in the HACCP schedule. These records should clearly show the normal execution of the monitoring program and record the actual values observed during the inspection.

The following is a guide on how to establish a recording system of control strategy instances discussed in step # 12.

Control Policy Example 1- Freeze

Record: The data printed by the temperature record table and digital time/temperature data recorder are marked with the start and end of the freezing cycle, or the freezing and freezing time of aquatic products.

Step # 18: Establish a verification program.

A verification procedure should be established for each processing step in the HACCP plan where "parasite" is judged as a major hazard, so as to ensure that HACCP plan: 1) is sufficient to control the harm of "parasite"; 2) It can be executed continuously.

The following is a description of the verification procedure, which provides an example of how to establish the control strategy discussed in step # 12.

Control Policy Example 1- Freeze

Verification: When monitoring with digital time/temperature data recorder or temperature recorder, check the accuracy with a known accurate thermometer (traceable to NIST) at least once a day;

and

Audit monitoring, corrective measures and verification records within one week.

Fill in the verification procedure in column 10 of HACCP plan.

Table #5- 1

Control Policy Example 1- Freeze

This table is an example of frozen boneless salmon fillets processors in the "parasite" control part of HACCP plan. The finished products are aimed at other smoked salmon product manufacturers, and the control strategy example 1- freezing is used. This is just an example. Parasites may be just one of several major hazards of this product. Other potential hazards

(such as chemical pollutants, aquaculture drugs, food and pigment additives and metal fragments), please refer to Tables #3- 1, 3-2 and 3-3 (Chapter 3).

( 1)

(2)

(3)

(4)

(5)

(6)

(7)

(8)

(9)

( 10)

Critical control point

(CCP)

Major injury

Critical limits of each preventive measure

class monitor

Corrective action

record

confirm

Monitor what

How to monitor

Monitoring frequency

nerve

Frozen parasites are frozen to hardness at-35 F or lower, and stored at-4 F or lower for 24 hours. Temperatures of quick-frozen warehouses and storerooms.

The length of time to remain frozen.

Thermometer record

Visual inspection of aquatic products at the first freezing and the end of freezing cycle.

Continuous monitoring and visual inspection are carried out at the end of each freezing cycle.

When aquatic products have been firmly frozen and the freezing period is over.

Refrigeration operator

Refrigeration operator

Regulated refrigeration

Refreezing products

Similarly,

The record sheet is marked with fixed freeze and the end of each cycle. Records of monitoring, corrective actions and verification shall be reviewed within one week.

Check the accuracy of temperature recording equipment every day.