Biology Reference
In-Depth Information
Examples of Managing Risks
Stage
How are the risks managed?
Verifi cation that the risks
are being managed
Primary
• Classifi cation of production areas for
• End product testing
production
the harvesting of Live Bivalve
• Microbiological criteria*/
Molluscs (LBM) (EC/854/2004). LBM
Biotoxin criteria**
from class B & C areas must be treated
to meet the requirements of Class A areas.
• Monitoring for the presence of toxin
producing plankton in production and
relaying waters and biotoxins in LBM
(EC/854/2004)
• GHP/GMP
Processing
• Implementation of a food safety
• Microbiological criteria (used to
management system based on the
validate and verify HACCP
principles of HACCP (requirement of
based procedures—EC/2073
EC/852/2004 and EC/853/2004)
/2005)*
Retail
• GHP (Good Hygiene Practice) and
• End product testing (where
GMP(Good Manufacture Practice)
appropriate)
(control of cold chain requirement
• Environmental monitoring pro-
of EC/852/2004)
grams
*Microbiological Criteria specifi ed in EC 2073/2005.
Type of criterion
Microorganism
Food category
Process hygiene
Escherichia coli
Shelled and shucked products of cooked crusta
Coagulase positive ceans and molluscan shellfi sh
Staphylococci
Food safety
Salmonella
Cooked crustaceans and molluscan shellfi sh
E. coli
LBM and live echinoderms, tunicates and gastro pods
Histamine
Fishery products from fi sh species associated
with high amounts of histidine ( Scrombroid )
Fishery products which have undergone enzyme
maturation in brine, manufactured from fi sh
species associated with a high amount of histidine
L. monocytogenes RTE (Ready-to-Eat) food
** Criteria for biotoxins specifi ed in EC 853/2004
Criteria established for
• PSP (Paralytic Shellfi sh Poisoning)
• ASP (Amnesic Shellfi sh Poisoning)
• Okadaic acid, dinophysistoxins and pectenotoxins
• Yessotoxins
• AZP (Azaspiracid shellfi sh Poisoning)
Search WWH ::




Custom Search