ABSTRACT
Introduction of a Hazard analysis critical control point (HACCP) system in large food industries is a complex process and requires a multidisciplinary approach by a team of specialists. The microbiologist is of paramount importance, and must advise the team on all matters related to microbiology, safety and risks. Options for disposition of products placed on-hold are isolating and holding products for safety evaluation, reprocessing, rejecting and/or destroying of product and use as by-product. Corrective action procedures should be developed by the HACCP team in advance and specified in the HACCP plan. In HACCP terms, achieving the objectives means managing the production and distribution of safe fish products through the use of an HACCP based approach. During the development of the HACCP plan including the prerequisite programme, it often becomes clear that improvements may be needed in construction or layout of facilities, or utensils is needed to be replaced.
