Fish quality assurance and management
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This document discusses fish quality assurance and management. It outlines several key factors that affect fish quality, including pre-harvest and post-harvest handling, processing methods, and storage conditions. It also describes various approaches to control and manage quality, such as Hazard Analysis Critical Control Point (HACCP) plans, good hygienic practices, quality assurance programs, and ISO food safety standards. Maintaining high quality and safety of seafood requires an integrated approach across the supply chain.
Fish quality assurance and management
- 1. Fish Quality Assurance and Management VIKAS KUMAR, SCIENTIST (FISH PROCESSING TECHNOLOGY) EMAIL: VIKASFPT@GMAIL.COM
- 3. Types of fish Students Training 08.07.2021
- 4. Understanding quality Quality: degree of excellence the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs" (ISO 8402) is different things to different people. In commerce, quality limits are set by what the customer is prepared to pay for; generally the customer will pay more for higher quality species; ease of preparation; appearance; odour; flavour; freshness; size; presence or absence of bones, blood and filth; absence of specific microorganisms; condition; packaging; composition. Students Training 08.07.2021
- 7. Controlling quality Students Training 08.07.2021
- 8. Pathogenic Bacteria in aquatic food Students Training 08.07.2021
- 9. Major seafood safety concerns presence of Ciguatera toxin in reef dwelling finfish histamine fish poisoning norovirus and Vibrio parahaemolyticus in raw shellfish Salmonella in shrimp products Clostridium botulinum in processed products high level of environmental pollutants mercury, cadmium, lead polychlorinated biphenyls and pesticides o antimicrobial residues in aquaculture products Ref: https://krishi.icar.gov.in/jspui/bitstream/123456789/24957/1/15_Seafood%20quality%20assurance.pdf Students Training 08.07.2021
- 10. Methods to manage quality and safety Good Hygienic Practices (GHP) / Good Manufacturing Practice (GMP) or Sanitation Standard Operating Procedures (SSOP) or prerequisite programmes Hazard Analysis Critical Control Point (HACCP) Quality Control (QC) Quality Assurance (QA) / Quality Management (QM) - ISO standards Quality Systems Total Quality Management (TQM). Students Training 08.07.2021
- 11. GHP/GMP: measures and requirements which any establishment should meet to produce safe food HACCP: is a systematic approach which identifies, evaluates, and controls hazards which are significant for food safety QC: operational techniques and activities that are used to fulfil quality requirements QA/QM: all the activities and functions concerned with the attainment of quality in a company. include technical, managerial and environmental aspects; quality assurance standards: ISO 9000. ISO 9001 Quality systems - Model for quality assurance in design/ development, production, installation and servicing ISO 9002 Quality systems - Model for quality assurance in production and installation
- 12. Quality Systems: covers organizational structure, responsibilities, procedures, processes and the resources needed to implement comprehensive quality management. TQM: organization’s management approach, centred on quality and based on the participation of all its members and aimed at long- term success through customer satisfaction and benefits to the members of the organization and to society Students Training 08.07.2021
- 13. Food safety tools: an integrated approach (Jouve et al., 1998) Students Training 08.07.2021
- 18. Quality Standards Students Training 08.07.2021
- 23. for your attention Students Training 08.07.2021
- 25. Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters. Pre-harvest and post harvest factors affecting quality. Assessment of quality changes in fresh and iced fish. Quality changes during processing. Application of HACCP concept in surveillance and quality assurance programmes for raw, frozen, canned, cured, irradiated, cooked and chilled, modified atmosphere packaged and freeze dried products. Risk assessment, principles of plant hygiene and sanitation, pest control, personnel hygiene, planning and layout, equipment construction and design.
- 26. Food laws and standards, national and international legislation, mandatory and non mandatory standards. Role of export inspection council & export inspection agency and MPEDA in fish and fishery products. Executive instructions on fish and fishery products, Legislation for export quality assurance in India. Certification system for fish & fishery products. Legal basis for monitoring products related EU requirements. Scheme for approval and monitoring of establishments/factory vessels/ freezer vessels processing/storing fish & fishery products for export. Complaint handling procedure on fish and fishery products.
- 27. Interpretation of test reports and limits on chemical residues. GOI notifications on fish and fishery products. General requirements for export of fish and fishery products to the EU. International regulatory framework for fish safety and quality. Prerequisites to HACCP, Labelling for product traceability and Labelling requirements- National and international, legislation on labelling, components of traceability code-nutrition facts and nutrition labelling, specific requirements of nutrition labelling, food meant for specific age group and convalescing people.
- 28. EU legislation on traceability of fish and fish products, Assessment of food safety programmes, The HACCP for seafood industries and protection of food from adulterants. Standards for sea foods.FSSA, FDA, ISO.Use of additives in seafood processing as quality enhancers. Seafood safety, authenticity, traceability. Waste management in seafood processing.