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This guideline is for to help small and medium size fish companies that produce traditional fish products.

Hazard Analysis Critical Control Points (HACCP) has know become synonymous with food safety. It is a worldwide-recognized systematic and preventive approach that addresses biological, chemical and physical hazards through anticipation and prevention, rather than through end-product inspection and testing.

The HACCP concept was first used to prepare safe food for the United States National Aeronautics and Space Administration (NASA) by the Pillsbury company in 1960s, then presented at a conference in 1971. In the early 1980s, the HACCP approach was adopted by major food companies. The United States National Academy of Science recommended in 1985 that the HACCP approach be adopted in food processing establishments to ensure food safety. Recognizing the importance of HACCP to food control, the twentieth session of the Codex Alimentarius Commission, held in Geneva, Switzerland from 28 June to 7 July 1993, adopted Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system (ALINORM 93/13A, Appendix II). The commission was also informed that the draft revised General Principles of Food Hygiene would incorporate the HACCP approach. The revised Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev 3 (1997)] was adopted by the Codex Alimentarius Commission during its twenty-second session in June 1997.

The Codex General Principles of Food Hygiene lay a firm foundation for ensuring food hygiene. They follow the food chain from primary production through to the consumer, highlighting the key hygiene controls at each stage and recommending an HACCP approach wherever possible to enhance food safety. These controls are internationally recognized as essential to ensuring the safety and suitability of food for human consumption and international trade.

Further detail relating to importance and principals of HACCP can be obtained from the following links.


From the above links, you will get a wide background on the necessity of HACCP plan in your fish processing plant as well as a good guideline on how to prepare it. However, each HACCP plan guide suggests that you should identify the health hazards in your production system starting from obtaining raw material until the delivery to end user. Most guidelines may also list the types of HACCP and include the possible products or conditions that these hazards can occur.

Unfortunately, it is difficult to generalize a common HACCP plan for each type of processing plants for the same type of products such as smoked fish. The reason of difficulty is that there can be differences in the type of ingredients (such as salt percent) used, variables in the methodologies such as one using sugar, the other using liquid smoke, and more importantly the type of equipments and plant outlines can vary in great extend. Each difference can either introduce to or excluded from different hazards.

Traditional food producing companies usually own an individual processing method that is usually kept secret from competing companies. Therefore, it is understandable that we keep their special methods confidential.

However, it is always difficult to identify health hazards in such products in order to be included in their HACCP plans due to individual differences that are mentioned above. Moreover, small companies usually find it costly to employ such experts for identifying HAZARDS in their production system and are also cautious to share their methodology with the experts from outside of their firms.

Therefore, TRUEFOOD project aimed to help such companies to identify HAZARDS in their production systems using this guideline. This guideline was produced under WP2b program by Karadeniz Technical University, Prof. Dr. Sevim KÖSE.

You will be able to follow the guidelines easily by clicking on the answers of the questions requested in each page as you go along the guideline. You will also get a chance to contact to editor by asking questions or sending comments if you are not satisfied by the contents of the guideline.






This guideline was prepared by Assoc.Prof. Dr. Sevim KÖSE, Truefood Project repsenter of KTU.
The work was prepared for WP2B and WP8 of the relating Project.
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