HACCP PRESENTATION

PACKAGING OF MAATJES HERRING AT MAYONNA B.V ( HAZARDS, CCPs, CRITICAL LIMITS AND MONITORING PROCEDURES) GROUP MEMBERS: A.K.M. AZIZUL HOQUE MOLLA, FRANCIS KUNADUAMPRATWUM, MARY JEAN BULATAO, MUSTAPHA SHAIBU, AND PHYLLIS WACUKA NGUNJIRI

INTRODUCTION
Maatjes herring is produced by removing part of the gullet of the fish to eliminate the bitter taste, leaving the liver and pancreas in the fish during the salt-curing process because they release enzymes essential for flavor. The herrings are then placed in the brine (1-5 days) during which fermentation takes place.

INTRODUCTION
The Maatjes herring is delivered frozen and individually vaccum packed at Mayonna B. V. by the suppliers. The herrings are kept frozen until an order from the client is placed The individually packed herrings are then taken out from the freezer and packed together with a sachet of sliced, ready-to-eat raw onions. The onions are packed in MAP while the herrings are on their original packaging from the suppliers (vacuum packaged).

FLOW DIAGRAM FOR PACKAGING OF MAATJES HERRING

Reception (frozen) Frozen storage(-18oC) Chilling(2-4oC) Sliced Onion (MAP) Packaging (7oC)

Chilling(2-4oC)

Sealing(2-4oC) Metal detector (CCP) Labeling(2-4oC) Recording((2-4oC) Delivery(2-7oC)

HAZARDS, CCPs, CRITICAL LIMITS AND MONITORING PROCEDURES

CCP1 (Reception) Hazards Microbiological quality

Critical Limits TVC 106cfu/g, PVC 5x105 Enterob. 104 cfu/g

Monitoring Procedures
Random sampling Sensory evaluation

Temperature monitoring Histamine 200mg/100g (100mg/100g from lit.) Random sampling

NOTE: CCP1 - parent company to provide data CCP2 Hazards Metal pieces (packaging)

Critical Limits Monitoring Procedures ferrous= 5mm, non-ferrous = 6mm electronic metal detector stainless steel=7mm

PRE-REQUISITE PROGRAMS
Premise Low temperatures maintained to prevent multiplication of microorganisms Personal hygiene and Sanitation Changing area where workers wear protective clothing including dust coats, shoes, caps. Disinfectant baths for shoes before entering the changing area and factory and while leaving the factory

PRE-REQUISITE PROGRAMS Wash hand facilities with hygienic taps and soap dispensers Disinfectant for hands after washing just before entering the factory (disinfectants used include alcohol, chlorine, quarternally ammonium compounds and hydrogen peroxide). Removal of rings, bracelets, etc. Lockers provided for personal belongings and for storing clean protective clothing.

PRE-REQUISITE PROGRAMS Rodent and Pest Control Rodent proof building 1.2m above ground level, concrete flour Rodents are controlled by detection baits are kept at strategic positions outside the factory to detect if there are any rodents. Nibbling on the baits indicates presence of rodents. If present, poison is applied to clear them (contracted). Insects are controlled by use of insect traps

CONCLUSION
The hazards associated maatjes herrings have been adequately identified. The CCPs in the process are able to take care of the hazards. The monitoring procedures are adequate. The suppliers have to ensure they take care of microbiological hazards associated with the product.

THE END
THANK YOU FOR YOUR ATTENTION