Principles of Food Sanitation

Recovery of by-products

Waste management, including the recycling
of seafood waste products, has become increa-
singly important. In addition to the economic
considerations, an effective recovery system
can contribute to a more hygienic operation.
Today, many food processors are recycling
and/or reducing their liquid discharges.
Innovations in water conservation are:
●Wastewaters used for noncontaminating
purposes in one area of a food process-
ing operation are now being redirected
to other areas that do not require
potable water.
●Closed water system food processing
operations in which all process waters
are continuously filtered to remove solid
materials have been established.
●Dry conveying equipment has been uti-
lized to replace water transport of solids.

Hazard Analysis Critical Control Point
Models
Seafood processing regulations, which
became effective on December 18, 1997,
require that a seafood processing plant
(domestic and exporting foreign countries)
represent a preventive system of food safety
controls known as hazard analysis and critical
control point (HACCP). The basic concept of
HACCP is to: (1) identify food safety hazards
that, in the absence of controls, are likely to
occur in products and (2) establish controls
at those operations in the process that will
eliminate or minimize the possibility that an
identified hazard will occur. HACCP provides
a systematic approach for taking those meas-
ures that demonstrate to the Food and Drug
Administration (FDA), customers, and con-
sumers that food safety and design are being
practiced.
Four raw fish workshops conducted by the
National Marine Fisheries Service developed

HACCP models for each region that identi-

fied between 23 and 26 steps with 5 to 11

critical control points. The HACCP model

for breaded shrimp production identified 30

process steps, with 9 identified as critical.

Similar evaluations were made through

analysis of cooked and raw shrimp process-

ing. This surveillance model is designed to

develop a seafood products inspection pro-

gram to protect consumers, based on the

HACCP concept. More information about

HACCP is provided in chapter 7.

Summary

A hygienically designed plant can improve

the wholesomeness of seafood and the sani-

tation program. The location of the seafood

plant can contribute to the sanitation of the

facility. The design and construction materi-

als used in the plant and equipment are also

critical to an effective sanitation program.

Personnel allocation and an organized

cleaning schedule with required cleaning steps

are essential in maintaining a hygienic opera-

tion. This portion of the sanitation program

should be matched with the most effective

cleaning compounds, cleaning equipment,

and sanitizers. The sanitation operation can

be enhanced by the recovery of by-products,

adoption of recommendations provided by

regulatory agencies, and participation in vol-

untary inspection programs.

Study questions

1. How much floor slope should exist in
   seafood processing plants?


2. How much chlorine sanitizer should be
   applied to equipment and utensils in
   seafood plants?


3. How much quaternary ammonium san-
   itizer should be applied to equipment
   and utensils in seafood plants?

334 PRINCIPLES OFFOODSANITATION