Code of Practice: Processing of Seafood Products

Code of Practice: Processing of Seafood Products
Code of Practice:
Processing of Seafood Products
Part 1: Overview
July 2011
Disclaimer
Every effort has been made to ensure the information in this report is accurate.
MAF does not accept any responsibility or liability whatsoever for any error of fact, omission,
interpretation or opinion that may be present, however it may have occurred.
Requests for further copies should be directed to:
MAF Information Bureau
PO Box 2526
WELLINGTON
Telephone: 0800 00 83 33
Facsimile: 04-894 0300
This publication is also available on the MAF food safety website at:
www.foodsafety.govt.nz/elibrary/
© Crown Copyright - Ministry of Agriculture and Forestry
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  1
Part 1: Overview
Amendment 0
Prelims
July 2011
Prelims
Amendment 0
July 2011
Contents
Page
Prelims
2
Review of Code of Practice
3
1
1.1
1.2
1.3
Purpose and Scope of the Code of Practice
Parts of the COP
Supplementary Information
Exclusions
4
4
5
5
2
2.1
2.2
2.3
2.4
Requirements of the Animal Products Act 1999
6
Risk management programmes (Part 2 of the Act)
6
Regulated control schemes (Part 3 of the Act)
6
Exporter controls (Part 5 of the Act)
7
Imposition of authorisations, duties and responsibilities (Part 8 of the Animal Products
Act)
7
3
3.1
3.2
Risk Management Programme
What is a risk management programme?
RMP configurations
3.2.1 Single-business RMP (Sections 12(3) and 12(4) of the Act)
3.2.2 Multi-business RMP (Section 17A of the Act)
Contents of a risk management programme
3.3.1 Contents
3.3.2 RMP components
3.3
8
8
8
8
9
9
9
9
4
4.1
4.2
4.3
Development of an RMP based on an Approved Code of Practice
Development
Evaluation
Steps for the development, registration and implementation of an RMP
11
11
11
12
5
Other Legislation
13
6
Sources of Other Information
14
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  2
Part 1: Overview
Amendment 0
Prelims
July 2011
Review of Code of Practice
This code of practice will be reviewed, as necessary, by the Ministry of Agriculture and
Forestry. Suggestions for alterations, deletions or additions to this code of practice, should be
sent, together with reasons for the change, any relevant data and contact details of the person
making the suggestion, to:
Manager (Food Standards)
New Zealand Standards Group
MAF
PO Box 2526
Wellington
Telephone: 04 463 2500
Facsimile: 04 463 2643
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  3
Part 1: Overview
Amendment 0
Purpose and Scope of the Code of Practice
July 2011
1 Purpose and Scope of the Code of Practice
Amendment Number 0
July 2011
This code of practice (COP) has been developed by the New Zealand Seafood Standards
Council and the Ministry of Agriculture and Forestry (MAF), in consultation with an industry
working group. This COP has been developed to assist seafood operators to meet the
requirements of the Animal Products Act 1999 and produce seafood products for human
consumption that are safe and suitable for its intended purpose. Guidance is provided for
meeting the development, registration and implementation requirements of risk management
programmes (RMPs). For operators under the Food Act (Food Safety Programme operators
and businesses registered under the Food Hygiene Regulations 1974), this COP provides a
good source of guidance.
This COP applies to businesses involved in the primary and secondary processing of seafood
products for human consumption.
Examples of primary seafood products processing include, but are not limited to:
 heading, gutting, and filleting of fish;
 shucking, heat shocking, land-based wet storage and depuration of bivalve molluscan
shellfish;
 tubing of squid; and
 tailing of crustaceans.
Examples of secondary seafood products processing include, but are not limited to:
 acidification, salting, brining, smoking, thermal processing, refrigeration, storage;
 extraction, drying, blending of powders from fish or shellfish; and
 addition of non-animal product ingredients to Seafood Products e.g. breading, coating,
saucing, assembling.
1.1 PARTS OF THE COP
The COP is divided into three parts.
Part 1: Overview
Part 1 gives an overview of the whole COP and the requirements of the Animal Products Act
1999. It explains the options available to operators for the development of RMPs. It also
provides links to other relevant documents published by MAF.
Part 2: Good Operating Practice (GOP)
Part 2 covers good operating practice and process control. It sets out the regulatory
requirements, and acceptable or agreed procedures for meeting the requirements of the Act,
particularly the Specifications for Products Intended for Human Consumption. This will
assist operators in the development and documentation of supporting systems that form part
of RMPs.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  4
Part 1: Overview
Amendment 0
Purpose and Scope of the Code of Practice
July 2011
Part 3: HACCP Application, and the Identification of Other Risk Factors and their
Controls
Part 3 shows how the principles of Hazard Analysis and Critical Control Point (HACCP) can
be applied to seafood products processing. It also covers the identification of risk factors and
controls related to the wholesomeness and labelling of seafood products.
1.2 SUPPLEMENTARY INFORMATION
In some places, the COP refers to supplementary information. This supplementary
information includes:
 Generic RMP Models;
 Guide to HACCP Systems in the Seafood Industry;
 Guidelines for Seafood Recall Programmes;
 Verification of Cleaning Programmes;
 Listeria Guideline 1993.
1.3 EXCLUSIONS
This code of practice does not apply to the following:
1. Activities covered by the current versions of the RCS and notice which cover all
activities involved in growing, harvesting, sorting and transporting bivalve molluscan
shellfish for commercial purposes up until the time when the shellfish are received by a
wholesaler or retailer or sold direct to the consumer, or undergo primary processing.
Please refer to the following links for the required details:
Animal Products (Regulated Control Scheme – Bivalve Molluscan Shellfish) Regulations
2006 (Shellfish RCS) (external website)
Animal Products (Specifications for Bivalve Molluscan Shellfish) Notice 2006 (330KB
PDF)
This means that the following activities are excluded from the COP - relaying, temporary
storage, and wet storage occurring in a coastal marine area or a land-based aquaculture
facility. However, the COP does cover wet storage in a land-based facility or any other
forms of primary processing that operate under an RMP.
2.
Activities carried out on Limited Processing Fishing Vessels that are covered under the
current versions of the RCS, notice and associated operators guidelines. Please refer to
the following links for the required details:
Animal Products (Regulated Control Scheme-Limited Processing Fishing Vessels)
Regulations 2006 (external website)
Animal Products (Specifications for Limited Processing Fishing Vessels) Notice 2006
(330KB PDF)
Regulated Control Scheme for Limited Processing Fishing Vessels: Operator Guidelines
(303KB PDF)
The COP has been developed based on New Zealand requirements only and does not
cover overseas market access requirements. Exporters must ensure that they meet the
overseas market access requirements relevant to their product and intended market.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  5
Part 1: Overview
Amendment 0
Requirements of the Animal Products Act 1999
July 2011
2 Requirements of the Animal Products Act 1999
Amendment 0
July 2011
The Animal Products Act 1999 is New Zealand’s legal framework for the processing of
animal products. It establishes a risk management system that requires all animal products
traded and used to be “fit for intended purpose”. The Act sets out the duties of the operator
and the requirements related to risk management programmes (RMPs), regulated control
schemes, and exporter controls.
2.1 RISK MANAGEMENT PROGRAMMES (PART 2 OF THE ACT)
All primary processors of seafood products for human or animal consumption are required to
have a registered RMP. Secondary processors of seafood products must operate under an
RMP except where their operations are covered by the Food Act regime. Although secondary
processors of seafood products intended for export to overseas markets are not required to
have a registered RMP, an RMP is usually necessary to enable them to comply with overseas
market access and official assurance requirements.
Operations that constitute primary processing of seafood products are described in clauses 7
and 8 of the current version of the Animal Products (Exemptions and Inclusions) Order.
Secondary processing of seafood products includes processes at any stage beyond primary
processing.
Persons who carry out the operations listed below are exempt from the requirement to have an
RMP (see clauses 10 and 11 of the current version of the Animal Products (Exemptions and
Inclusions) Order):
 retail sale of fish if no fish from their operation are exported;
 both retail and wholesale sale of fish if no fish are exported, provided the operations are
covered by a food safety programme under the Food Act 1981;
 temporary holding, storage, or transport of fish pending their transport to a primary
processor; and
 processing of fish bait, fish berley, chum or ground bait.
In addition, no RMP is required for persons operating fishing boats where the fish is not
landed in New Zealand nor claimed to be a product of New Zealand.
2.2 REGULATED CONTROL SCHEMES (PART 3 OF THE ACT)
A regulated control scheme is a scheme developed by the MAF and imposed by the DirectorGeneral to manage risks, where:
 RMPs would not be feasible or practicable;
 it is more efficient for the government to run the programme; or
 it is needed to meet the market access requirements of foreign governments.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  6
Part 1: Overview
Amendment 0
Requirements of the Animal Products Act 1999
July 2011
As noted in Part 1, Section 1.3 of this COP, MAF has developed regulated control schemes
for the growing, harvesting, sorting and transporting of bivalve molluscan shellfish and for
the control of processing operations carried out on limited processing fishing vessels.
2.3 EXPORTER CONTROLS (PART 5 OF THE ACT)
Exporters of Seafood Products must register with MAF. Exporters are responsible for
exporting in accordance with the Act and, where appropriate, may be required to meet
specified market access requirements of foreign governments that are additional to the New
Zealand standard.
Export requirements are excluded from this COP. Operators should, however, be aware of
these requirements and ensure that their documented systems include procedures and records
necessary to demonstrate compliance with all relevant requirements notified in:
 General Requirements for Export (GREX); and
 Overseas Market Access Requirements (OMAR).
The guide for exporters discusses exporter requirements in more detail:
Guide to Exporting Animal Products Including Dairy
2.4 IMPOSITION OF AUTHORISATIONS, DUTIES AND RESPONSIBILITIES (PART
8 OF THE ANIMAL PRODUCTS ACT)
The Act provides for MAF’s recognition of agencies and persons to undertake certain
functions and activities (e.g. evaluation and external verification) that are important to the
management of RMPs. MAF maintains a public register of all recognised agencies and
recognised persons, which is available on http://www.foodsafety.govt.nz/.
The Act imposes duties on these key persons:
 operators of RMPs (section 16 of the Act);
 exporters (section 51 of the Act);
 recognised agencies (section 106 of the Act); and
 recognised persons (section 107 of the Act).
The Act also provides for appropriate penalties to be applied when an offence occurs.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  7
Part 1: Overview
Amendment 0
Risk Management Programme
July 2011
3 Risk Management Programme
Amendment 0
July 2011
3.1 WHAT IS A RISK MANAGEMENT PROGRAMME?
A risk management programme (RMP) is a documented programme designed to identify and
manage hazards and other risk factors in relation to the production and processing of animal
material and animal products, in order to ensure that the resulting animal product is fit for
intended purpose. The risk factors that must be considered in the development of an RMP
are:
 risks from hazards to human and animal health;
 risks from false or misleading labelling; and
 risks to the wholesomeness of animal material or product.
An operator’s registered RMP will be “legally binding” so it must be developed and
implemented in accordance with relevant New Zealand legislation. MAF does not require
overseas market access requirements and commercial quality issues to be part of the RMP.
The Risk Management Programme Manual provides comprehensive information on the
principles and components of RMPs and provides guidance for their development:
Risk Management Programme Manual (638KB PDF)
3.2 RMP CONFIGURATIONS
An RMP may be developed for a single business or for multiple businesses.
3.2.1 Single-business RMP (Sections 12(3) and 12(4) of the Act)
A single RMP that covers the operations of a single business located in a single site is the
simplest form of an RMP and its use is encouraged, whenever applicable. This is likely to be
the most suitable RMP configuration for the majority of seafood products processors.
A business may decide to have more than one RMP. This may be useful when the operation
can be logically and clearly split by product, process or premises. Such an arrangement can
give flexibility to the operator in terms of making RMP amendments. It also allows for the
suspension or deregistration of one RMP without affecting the other. However, consideration
should be given to the practicality and cost of managing more than one RMP within a single
business, and how this may affect any market access requirements.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  8
Part 1: Overview
Amendment 0
Risk Management Programme
July 2011
3.2.2 Multi-business RMP (Section 17A of the Act)
An RMP may apply to more than one business, if the Director-General approves such an
arrangement for the particular business. The approval will depend on the operator being able
to demonstrate that:
 the programme is appropriate to all businesses or part-businesses that it covers;
 the registered operator of the programme will have sufficient control, authority and
accountability for all matters covered by the programme in relation to the other business
or part-business subject to its coverage; and
 the applicant has obtained the consent or otherwise taken into account the views of any
person whose business or part-business is to be covered by the programme.
Certain market access requirements, for example European Union (EU) listing requirements,
do not allow this RMP configuration to be used. A multi-business RMP is thus unlikely to be
a suitable configuration for the majority of Seafood Products processors.
3.3 CONTENTS OF A RISK MANAGEMENT PROGRAMME
3.3.1 Contents
The documented RMP must include the following:
Good Operating Practice
Good Operating Practice (GOP) includes the practices and procedures designed to ensure the
consistent production of products that are safe and suitable for their intended purpose, and
that meet relevant regulatory requirements. It includes several interacting components such
as hygienic practices, process control and quality assurance systems. Operators will usually
document GOP in the supporting systems of their RMP.
GOP is the foundation for Hazard Analysis and Critical Control Point (HACCP) and RMPs.
GOP for the processing of seafood products is discussed in Part 2 of this COP.
Application of HACCP principles
The operator must apply HACCP principles, as appropriate to the product and process, to
ensure a systematic approach to the identification and analysis of hazards and their control.
This is covered in Part 3 of the COP.
Identification of other risk factors and their controls
Other risk factors related to the wholesomeness of the product and risks from misleading
labelling must be identified and documented in the RMP, together with control measures for
addressing the identified risk factors. These are also covered in Part 3 of the COP.
Other RMP requirements
Other RMP requirements such as business identification, operator’s details, physical
boundaries, and provision for verifiers’ rights must also be documented in the RMP.
3.3.2 RMP components
The RMP should include the following components:
 Operator, business and RMP identification;
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products  9
Part 1: Overview
Amendment 0
Risk Management Programme

















July 2011
List of RMP documents;
Management authorities and responsibilities;
Scope;
Animal material and animal product description;
Process description;
Good Operating Practice;
Application of HACCP (identification, analysis and control of hazards to human or animal
health);
Identification and control of risks to wholesomeness;
Identification and control of risks from false and misleading labelling;
Identification and competency of responsible persons;
Corrective action for unforeseen circumstances;
Recall procedures;
Validation;
Operator verification;
Notification requirements;
Provision for external verification activities & verifiers’ rights;
Document control and requirements for records.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products 10
Part 1: Overview
Amendment 0
Development of an RMP based on an Approved Code of Practice
July 2011
4 Development of an RMP based on an Approved Code of
Practice
Amendment 0
July 2011
The Animal Products Amendment Act 2002 allows for an RMP to be based on a COP, a
template, or a model if in the view of the Director-General it is valid and appropriate for
businesses of that kind. A COP that is deemed as valid and appropriate after an assessment
process carried out by MAF will be formally recognised as an “approved code of practice”.
A COP is a valuable tool to use in the development of the RMP. Compliance with an
approved COP will:
 ensure that the operator complies with current best practice or acceptable industry
practices and procedures;
 ensure that the operator meets the relevant regulatory requirements; and
 simplify and reduce the cost of developing and evaluating the RMP.
The applicability of the approved COP to the particular business and the degree of the
operator’s compliance with the approved COP will influence the development approach, and,
in some cases, the evaluation requirements for the RMP.
4.1 DEVELOPMENT
The simplest approach for developing an RMP is to base the RMP on relevant generic RMP
model(s) that MAF provides for several categories of Seafood Products processing. These
models can be found in the Supplementary Information document “Generic RMP Models for
the Processing of Seafood”. Operators must customise their RMPs to cover specific products,
processes and premises.
Businesses whose products and processes are not fully covered by the approved COP, or who
have decided to apply procedures and/or processing parameters that differ significantly from
those given in the COP, must be able to demonstrate that any alternative procedures or
parameters can consistently and effectively meet all relevant regulatory requirements and
produce products that are safe and suitable for their purpose. To demonstrate the
effectiveness of such alternative procedures the operator may be required to collect evidence
(e.g. data from testing or trials, published scientific information, report from an expert) for
assessment by the recognised evaluator or MAF.
4.2 EVALUATION
Seafood products RMPs, whether they are based on the approved seafood COP or include
procedures that vary from the COP, must be evaluated by an independent, recognised
evaluator to confirm the adequacy of the RMP. Evaluation will involve a desk-top audit of
the documented RMP and an on-site visit of the premises, and must be complete before the
RMP can be registered.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products 11
Part 1: Overview
Amendment 0
Development of an RMP based on an Approved Code of Practice
July 2011
4.3 STEPS FOR THE DEVELOPMENT, REGISTRATION AND IMPLEMENTATION
OF AN RMP
The steps for the development, registration and implementation of an RMP are summarised in
Figure 1. When developing their RMP, operators may incorporate parts of the COP by
reference, provided the parts referenced reflect the actual activities / processes that take place
within the business.
Figure 1: Steps for the development, registration and implementation of an RMP
Development


Operator develops RMP based on the COP OR
Operator develops own RMP

Operator confirms effectiveness of any alternative procedures/parameters, and validates the RMP

Operator writes to recognised verifying agency requesting letter to confirm the agency’s agreement to provide
verification services for the RMP
Evaluation

Operator contracts an evaluator

Recognised evaluator carries out evaluation, prepares report and recommends RMP for registration
Registration

Operator submits to MAF the documents required for registration including RMP or RMP outline, application
form and fee

MAF assesses and registers the RMP application
Implementation

Operator notifies recognised verifying agency of RMP commencement

Operator implements the RMP, including operator verification

Recognised verifier provides external verification

Operator applies for registration of any significant amendment*
* Significant amendments will require evaluation prior to registration – for information on
significant amendments refer to Appendix G of the Risk Management Programme Manual:
Risk Management Programme Manual (638KB PDF)
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products 12
Part 1: Overview
Amendment 0
Other Legislation
July 2011
5 Other Legislation
Amendment 0
July 2011
This COP will help seafood products operators to meet the requirements of the Animal
Products Act 1999. Operators are responsible for ensuring that they are familiar and comply
with all other relevant legislation. Operators should not rely solely on this COP to provide
them with information on the legal requirements under other legislation.
Legislation that is likely to be relevant to seafood operators includes, but is not limited to, the
following Acts and their associated regulations and specifications:
 Animal Products Act 1999;
 Animal Products (Ancillary and Transitional Provisions Act) 1999;
 Agricultural Compounds and Veterinary Medicines Act 1997;
 Biosecurity Act 1993;
 Commerce Act 1986;
 Consumer Guarantees Act 1993;
 Fair Trading Act 1986;
 Food Act 1981;
 Hazardous Substances and New Organisms Act 1996;
 Resource Management Act 1991;
 Health and Safety in Employment Act 1992;
 Fisheries Act 1993.
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products 13
Part 1: Overview
Amendment 0
Sources of Other Information
July 2011
6 Sources of Other Information
Amendment 0
July 2011
Information specific to seafood products is available on the seafood part of the MAF food
safety website:
Seafood
Other information about the Animal Products Act 1999 and RMPs can be obtained through
the animal products part of the MAF (food safety) website or the risk management part of the
MAF (food safety) website:
Animal Products – General
Risk Management Programmes (RMPs)
The new food safety section of the MAF website also provides useful information.
Food Safety
Ministry of Agriculture and Forestry
Code of Practice: Processing of Seafood Products 14
Part 1: Overview
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertisement