Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation

197 Pages·2016·5 MB·English

by  Martins, Vicente, António A

Food Safety in the Seafood Industry
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 Group
Maia, Portugal
António A. Vicente
Associate Professor with Habilitation
Department of Biological Engineering
University of Minho
Braga, 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
i mplementation / 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–dc23
LC record available at http://lccn.loc.gov/2015040940
A catalogue record for this book is available from the British Library.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may
not be available in electronic books.
Cover image: GettyImages-183758350/Steve Froebe
Set in 9/12pt Meridien by SPi Global, Pondicherry, India
1 2016
Contents
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 fish consumption and international trade, 12
1.2.3 fish production, 13
1.2.4 fish 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 food 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
v
vi contents
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 factors 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 food 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 food safety policy (Clause 5.2), 66
4.3.3 food Safety Management System planning (Clause 5.3), 66
4.3.4 Responsibility and authority (Clause 5.4), 67
4.3.5 food 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
contents vii
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 food 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