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Key HACCP Methodology for Seafood Procurement

Moving into the 21st century where seafood sustainability become a key question for many environmentalists, humans are constantly struggling to seek a balance between the exponential growth in demand for food source and its sustainability. With the advance in technology and the internet where product information and business-to-consumer (B2C) platform can easily influence a buyer’s interest, buyers are now overwhelmed with choices.

It is therefore imperative to have an industrial standardization for the seafood industry to align the type of quality, fishing process, rule and regulation for fishing; and area for fishing exploration. The Hazard analysis and critical control points (HACCP) is implemented to ensure that global food supplies are safe and maintain at a hazard-free and sustainable status for all consumers.

plenty fish
Image taken from https://www.fishandco.com.au/certified-fish/plenty-fish-choose-sustainable-fish-seafood/

Hazard Analysis and Critical Control Points (HACCP)

Hazard analysis and critical control points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards throughout the entire Seafood Supply Chain.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven steps:

Step 1: Conduct a hazard analysis of biological, physical or chemical food hazards.
Step 2: Determine the critical control points (CCPs).
Step 3: Establish critical control limits such as cooking temperature and time.
Step 4: Establish monitoring procedures of CCPs.
Step 5: Establish corrective actions.
Step 6: Establish verification procedures to confirm that the HACCP system is working effectively.
Step 7: Establish record-keeping and documentation procedures.

Guidelines for HACCP

HACCP system is a methodology that provides fishermen, traders and consumers a reference point and guideline on the importance of safe and sustainable food supply chain. In order to achieve HACCP certification, prerequisite programs such as Good Manufacturing Practices (GMPs) are required to lay the foundation for successful implementation in a HACCP framework. The development of a HACCP framework will require five preliminary tasks to be accomplished before the application of the HACCP principles can be applied to the product chain and distribution processes.

The five preliminary tasks are:

Guidelines for HACCP
Figure taken from https://www.fda.gov/food/guidanceregulation/haccp/ucm2006801.htm#princ

HACCP Certification

The advantage of HACCP certification provides both buyer and seller an intangible confident and trust when it comes to the business table. For the buyer, it provides them with assurance in term of product quality, supply source and their commitment towards food source sustainability.

For the seller, HACCP does not just serve as a commitment toward supply sustainability but also act as a kind of branding tool for entry-to-market, opening up new business opportunities around the world.
HACCP, therefore, does not just bring a regulatory effect on the seafood industry but also commercial values. To certify with HACCP, the following steps need to be taken:

Step 1: Establish Contact

Get in touch with HACCP so that you can explain your requirements as well as get a quotation. HACCP have a support team ready for you 24/7 and it will understand your needs.

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Jasmine Tan Yan Lin, DPSM
Jasmine Tan has several years of experiences in the field of procurement and supply management, and specifically in the food industry. She is a member of the Singapore Institute of Purchasing and Materials Management (SIPMM). Jasmine completed the Diploma in Procurement and Supply Management (DPSM) course on March 2019 at SIPMM Institute.

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