Canned Tuna HACCP
The Tuna Council HACCP Guidance for Canned Tuna (referred to from now on as the Tuna HACCP Guide) is prepared as a reference and training handbook. The Tuna HACCP Guide has been prepared to assist the tuna processing industry in the development, implementation, and maintenance of appropriate Hazard Analysis and Critical Control Point (HACCP) programs for the commercial production of canned and pouched tuna products that will meet the requirements of the U.S. FDAs Seafood HACCP regulation (21 CFR 123) for products that are intended for commerce in the United States.
Chapter 1 Introduction
Chapter 2 Regulatory Requirements
Chapter 3 Potential Food Safety Hazards and Controls
Chapter 4 Prerequisite Programs
Chapter 5 Building a HACCP Program
Chapter 6 Examples of HACCP Programs: Introduction
Chapter 6 Canned Tuna from Frozen Round Tuna
Chapter 6 Frozen Pre-Cooked Loins from Frozen Round Tuna
Chapter 6 Canned Tuna from Frozen Pre-Cooked Loins
Chapter 7 Sanitation Considerations for Canned Tuna Processing
Appendices
Appendix 1 Glossary of Terms
Appendix 2 Writing SOPs
Appendix 3 Histamine Testing and Sensory Test Packs
Appendix 4 Monitoring Cumulative Time
Appendix 5 Cooker Validation
Appendix 6 EPIPT Monitoring Procedures
Appendix 7 Self-Audit Program for HACCP and SSOPs
Appendix 8 Food Safety Matrix
Appendix 9 References
Appendix 10 HACCP Forms
Appendix 11 FDA Seafood HACCP Regulation (21 CFR Part 123)
Appendix 12 Good Manufacturing Practices (GMPs; 21 CFR Part 110)
Appendix 13 Example Monitoring Forms
Training Materials
Train the Trainer Agenda
Chapter 1 Slide Presentation
Chapter 2 Slide Presentation
Chapter 3 Slide Presentation
Chapter 4 Slide Presentation
Chapter 5 Slide Presentation
Chapter 6 Slide Presentation (Example 1, Example 2, Example 3)
Chapter 7 Slide Presentation
Appendix 1 Slide Presentation
Appendix 2 Slide Presentation
Appendix 3 Slide Presentation
Appendix 4 Slide Presentation
Appendix 5 Slide Presentation
Appendix 6 Slide Presentation
Appendix 7 Slide Presentation
Resources
Self-Audit Program for HACCP and SSOP
Fill-in Forms:
HACCP Plan Form (Portrait Style)
HACCP Plan Form (Landscape Style)
Pertinent US Regulations:
FDAs Fish and Fishery Products Hazards and Controls Guidance, 4th Edition
Seafood HACCP Alliance HACCP Courses
Seafood HACCP Alliance On-line Training Course
Tuna Council Sponsored Research
Enache, E., A. Kataoka, D. G. Black, L. Weddig, M. Hayman, and K. Bjornsdottir-Butler. 2013. Heat resistance of histamine-producing bacteria in irradiated tuna loins. J. Food Prot. 76:1608-1614.
Nolte, F., D. G. Black, J. DeBeer, E. Enache. 2014. Use of End Point Internal Product Temperature to Control Histamine Formation in Tuna at Pre-cooking Step. Food Prot. Trends. 34(2): 94-100.
Vogl, F., R. Salazar, F. Nolte, G. Kontoh, G. Ybanez. 2012. Validation for pre-cooking as a control for potential histamine production in tuna loins for subsequent canning. Paper presented at: TAFT 2012. Proceedings of the 4th Trans-Atlantic Fisheries Technology Conference; 2012 Oct 30-Nov 2; Clearwater Beach, Florida.
Wu, Xulei and Y. Su. 2014. Growth of Staphylococcus aureus and enterotoxin production in pre-cooked tuna meat. Food Control 42: 63-70.
Wu, X and Y. Su. 2014. Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat. J. Food Science. 79: M1554-M1559.
DeBeer, J., F. Nolte, C. Lord. 2015. Precooking tuna: a study of the factors impacting the time required for precooking. Food Prot. Trends. 35(6): 448-460.
Kataoka, A., E. Enache, C. Napier, M. Hayman, L. Weddig. 2016. Effect of storage temperature on the outgrowth and toxin production of Staphylococcus aureus in freeze-thawed precooked tuna meat. J. Food Protect. 79: 620-627.
DeBeer, J., C. Lord. 2016. A strategy for controlling histamine during tuna precooking. Paper presented at: 3rd IFTPS South East Asia Technical Outreach Seminar, Current Topics in Thermal Processing. 2016 Nov 16-17; Bangkok, Thailand.