It was until mid 90s since before the word HACCP was not a familiar word for Bangladeshis. People were unaware about the quality of any product since they blindly believed what the company is advertising must be based on some legal background. In 1995 when a lion share of shrimp and prawn export product of Bangladesh failed to fulfill the quality requirement set by the foreign buyer only then the people attention was drawn in this field.
The word HACCP is an abbreviation of Hazard Analysis Critical Control Point. HACCP stands for manufacturing a quality product under supervision and maintaining complete product management system. More scientifically HACCP is defined as systematic way of analyzing hazard through the regular monitoring of critical control point. The main feature of HACCP is –prevention is better than cure so HACCP prevent problems before it occurs.
In case of fisheries sector the TCP/BGD/4555 started in August 1996, with an objective of assisting the Government of Bangladesh for the formulation and implementation of a national HACCP-based quality assurance programme of fish and fishery products. During 1996, three objectives of the missions were carried out. One by the fish quality assurance expert and project team leader, who provided training to the concerned of Fisheries Inspection and Quality Control System of DoF and industry’s personnel furthermore to provide the necessary training material for allowing further follow-up and dissemination activities. After that the fish inspection system expert carried-out a preliminary appraisal mission followed by a proposal at the end of 1996. The proposal reviewed national regulations and the official inspection and certification service structure to enable the introduction of a HACCP-based quality assurance programme in Bangladesh.
How it works:
There are seven principles of HACCP which includes:
- Assessment of hazard: In this step assessing hazards associated with growing, harvesting, raw materials and ingredients, processing, manufacturing, distributing, marketing, preparation and consumption of food is done.
- Determining the critical control point (CCPs): Secondly the steps that can be controlled to eliminate or minimize the hazards are determined. A CCP that can completely control hazard is usually designed as CCP-1 while a CCP that minimizes but not completely controls a hazard is designated CCP-2.
- Establishment of critical limit: In this step establishment of critical limit (tolerance, target level) is done to ensure that a CCP is under control.
- Monitoring: A procedure is then established to monitor the CCP.
- Corrective action procedure: Accordingly a corrective action procedure is taken if any deviation is identified while monitoring of CCP.
- Record keeping: An effective record keeping system is followed.
- Verification: In this step procedure for verification is established to ensure that the HACCP system is working.
Importance of HACCP:
HACCP is the key element of a complete product management or good manufacturing practice system. It helps people to make judgments on safety matters and eliminate biased view and ensure that the right personnel with right training are making decisions. It is already proven system which gives confidence that food safety is being effectively managed. HACCP is essentially a technique based upon anticipation and prevention of food safety and it may be applied through out the food chain from producer through the final consumer leading food safety and better use of resources. Lastly it is now playing a significant role to satisfy the regulating agencies at home and abroad.
References:
- Ahmed, I.; 2001. A report on Good Aquaculture Practice for safety of aquaculture products; Fish inspection and quality control, DoF, Bangladesh.
- Khondokar, H., R.; 2000. A Report on fixing of maximum residues on foodstuffs of animal origin; Freshwater Prawn Culture Extension Project (FWPCEP), DoF, Bangladesh.
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