[eBook Code] Food Safety in the Seafood Industry (eBook Code, 1st)

foreword, ix

Acknowledgements, xi

Disclaimer, xi

Introduction, xiii

Chapter 1 Fishery sector, 1

1.1 Characterization of seafood, 1

1.1.1 Classification, 1

1.1.2 Anatomy, 2

1.1.3 Chemical composition, 6

1.1.4 Marine ecosystem, 10

1.2 Characterization of the seafood industry, 11

1.2.1 Development of the fish industry, 11

1.2.2 F ish consumption and international trade, 12

1.2.3 Fish production, 13

1.2.4 F ish as a source of income, 13

1.2.5 World fleet, 13

1.2.6 The status of fishery resources, 14

1.2.7 Unveiling the future, 14

1.3 Hazard assessment in seafood, 15

1.3.1 Biological hazards, 16

1.3.2 Chemical hazards, 20

1.3.3 Physical hazards, 28

1.4 Risks and benefits of seafood consumption, 28

1.4.1 Seafood at the beginning of modern human brain, 28

1.4.2 Benefits and risks, 29

Chapter 2 Food safety, 31

2.1 Introduction, 31

2.2 The Codex Alimentarius, 34

2.3 HACCP system: Hazard analysis and critical control points, 35

2.3.1 History, 35

2.3.2 HACCP system, 37

2.4 F ood safety standards, 41

2.4.1 IFS Food Standard (Version 6), 42

2.4.2 BRC Global Standard for Food Safety (Issue 6), 43

2.4.3 SQF Code (7th Edition Level 2), 43

Chapter 3 The EN ISO 22000:2005, 45

3.1 History, 45

3.2 Structure, 46

3.3 Implementation, 47

3.3.1 Pressure (drivers), 47

3.3.2 Method of implementation, 50

3.3.3 Difficulties and challenges, 51

3.3.4 Benefits, 52

3.4 Changes in the organization, 52

3.4.1 Initial resistance, 52

3.4.2 Other changes, 53

3.4.3 F actors for success, 54

3.5 Technical specification ISO/TS 22002‐1, 55

Chapter 4 Food safety management system EN ISO 22000:2005, 57

4.1 Introduction (Clauses 1–3), 57

4.2 F ood safety management system (Clause 4), 59

4.2.1 General requirements (Clause 4.1), 59

4.2.2 Documentation requirements (Clause 4.2), 60

4.3 Management responsibility (Clause 5), 64

4.3.1 Management commitment (Clause 5.1), 65

4.3.2 F ood safety policy (Clause 5.2), 66

4.3.3 F ood Safety Management System planning (Clause 5.3), 66

4.3.4 Responsibility and authority (Clause 5.4), 67

4.3.5 F ood Safety Team leader (Clause 5.5), 67

4.3.6 Communication (Clause 5.6), 69

4.3.7 Emergency preparedness and response (Clause 5.7), 73

4.3.8 Management review (Clause 5.8), 75

4.4 Resource management (Clause 6), 75

4.4.1 Human resources (Clause 6.2), 76

4.4.2 Infrastructure and work environment (Clauses 6.3 and 6.4), 78

4.5 Planning and realization of safe products (Clause 7), 79

4.5.1 General (Clause 7.1), 79

4.5.2 Prerequisite program (PRPs) (Clause 7.2), 79

4.5.3 Preliminary steps to enable hazard analysis (Clause 7.3), 99

4.5.4 Hazard analysis (Clause 7.4), 104

4.5.5 Establishing the operational prerequisite programs (PRPs) (Clause 7.5), 112

4.5.6 Establishing the HACCP plan (Clause 7.6), 112

4.5.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan (Clause 7.7), 114

4.5.8 Verification planning (Clause 7.8), 115

4.5.9 Traceability system (Clause 7.9), 116

4.5.10 Control of nonconformity (Clause 7.10), 117

4.6 Validation, verification, and improvement of food safety management system (Clause 8), 122

4.6.1 General (Clause 8.1), 122

4.6.2 Validation of control measure combinations (Clause 8.2), 122

4.6.3 Control of monitoring and measuring (Clause 8.3), 123

4.6.4 F ood safety management system verification (Clause 8.4), 124

4.6.5 Improvement (Clause 8.5), 126

Chapter 5 The FSSC 22000 certification, 129

5.1 History, 129

5.2 Scope, 130

5.2.1 Certification scope, 131

5.3 Prerequisite program, 131

5.4 Additional requirements, 132

5.4.1 Specifications for services, 132

5.4.2 Supervision of personnel in application of food safety principles, 135

5.4.3 Specific regulatory requirements, 135

5.4.4 Announced but unscheduled audits of certified organizations, 136

5.4.5 Management of inputs, 136

Appendix 1, 139

Appendix 2, 145

References, 167

Index, 175