Hi all,
I recommend you to get the Regulation EC No 853/2004 as well as the
guidance document available on the EU website.
I think also the Code of Practice for Fishery Products from Codex
Alimentarius could be interesting too.
Concerning the use of seawater, it is not forbidden as long as you
established that it is not a threat for the material safety.
As for the application of the HACCP, you have to set-up and implement
a HACCP approach. As I already said in several discussions, the HACCP
is only the "cherry on the cake".
You can manage maybe 80-90% of your hazards identified (if not all)
through your GMPs and SSOPs + Facilities Conditions (Pre-requisites
Program on the vessels).
When designing your HACCP, e.g. determining your CCPs, you may find
no one. But you have to prove that you perform a HACCP approach.
Kind regards,
RM
On Jun 19, 2006, at 6:08 PM, PDIONPDA@aol.com wrote:
> Tim,
>
> I would be very intersted in the reply's from your onboard HACCP
> Sanitation inquiry.Especially the tuna purse seiners.
>
> Thanks
>
> Paul Dion
> Paul Dion Associates,Inc
> Plymouth, MA
> USA
>
> In a message dated 6/18/2006 8:11:38 PM Eastern Standard Time,
> tnumilengi@fisheries.gov.pg writes:
>
>> Subj: HACCP on fishing vessel.
>> Date: 6/18/2006 8:11:38 PM Eastern Standard Time
>> From: tnumilengi@fisheries.gov.pg
>> To: seafood@ucdavis.edu
>> Sent from the Internet
>>
>>
>>
>> Dear List,
>>
>> I have couple of queries which I require your expert advise. We
>> are a Competent/Regulatory Authority involved in ensuring HACCP is
>> applied on fishing vessel and fish processing facilities as per
>> the EU requirement. My queries are;
>>
>>
>>
>>
>> Do we need to apply full HACCP on fishing vessels (Prawn trawlers
>> that process on board, tuna long liners that only gill &gut, tuna
>> purse seiners that only catch and store as frozen on board?, or
>> basic GMP/GHP is okay.
>>
>>
>> We have large tuna purse seine fishing vessels that do not use
>> cleaning/sanitization chemicals on board to clean food contact
>> surfaces. Their reason being they use seawater at high seas (> 12
>> nautical miles which is free from harmful bacteria) to clean food
>> contact surfaces and certain that it is clean. Secondly they do
>> not want to have problems with chemical residue. Is this okay as
>> per food safety is concern.
>>
>>
>> Please direct me to specific EU regulations on this matter.
>>
>> Thank you and I look forward to your appropriate advises.
>>
>>
>>
>> Timothy Numilengi
>> National Fisheries Authority
>> P.O. Box 2016, Port Moresby, PNG
>> Tel: +(675) 309 0444 Fax: +(675) 320 2061
>> Email: TNumilengi@fisheries.gov.pg
>> Web Site: www.fisheries.gov.pg
>>
>> This message may contain privileged and confidential information
>> for the intended recipient. If you are not the intended recipient,
>> then you are requested to destroy any copies made and delete the
>> message. Copying or disseminating any of this message is
>> prohibited. Any views expressed in this message may not
>> necessarily reflect the views of the National Fisheries Authority.
>>
>>
>>
>>
>
>
Dipl. Ing. Remi Michalowski
Senior Manager IQA Food Processing
PT. Centralpertiwi Bahari - Lampung, Indonesia
HP + 62 815 4040 484
Charoen Pokphand Group - "A Tradition of Quality"
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