American Journal of Food Science and Technology, 2019, Vol. 7, No.

6, 200-204
Available online at http://pubs.sciepub.com/ajfst/7/6/6
Published by Science and Education Publishing
DOI:10.12691/ajfst-7-6-6

A Model HACCP Plan for Fish Seasoning Powder

Production
Khin Swe Oo*, Soe Soe Than, Thet Hnin Oo

Department of Industrial Chemistry, University of Yangon, Yangon, Myanmar

*Corresponding author: drkhinsweooic@gmail.com
Received June 26, 2019; Revised August 13, 2019; Accepted August 20, 2019
Abstract Many kinds of seasoning powder available in market contain high amount of monosodium glutamate
(MSG) in Myanmar. So, natural seasoning powder without MSG from fish and vegetables seasoning powder was
considered for safe and healthy product as substitute of MSG. The main aim of this research is to design Hazard
Analysis and Critical Control Point (HACCP) plan for fish based seasoning powder production. Local indigenous
raw materials such as Ngar-Gyin (Mrigal fish), cabbage, carrot, cauliflower, chinese cabbage, garlic and ginger were
used in the formulation of fish based seasoning powder. The prerequisite programs (PRPs), operational prerequisite
programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and
corrective actions have been designed in this HACCP plan. A sample generic HACCP plan was recommended.
Three Critical Control Points (CCPs) in the processing; cold storage of raw fish; pressure cooking and packaging
were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards.
Keywords: Mrigal fish, indigenous raw materials, HACCP, critical control points
Cite This Article: Khin Swe Oo, Soe Soe Than, and Thet Hnin Oo, “A Model HACCP Plan for Fish
Seasoning Powder Production.” American Journal of Food Science and Technology, vol. 7, no. 6 (2019): 200-204.
doi: 10.12691/ajfst-7-6-6.

content and it might show the stability of product during

storage [5].
1. Introduction Food safety is of increasing importance in the food industry.
The main reason is the susceptibility of the products to
Convenience foods, such as Ready to Cook (RTC) and microbiological, physical and chemical hazards. Hazard
Ready to Eat (RTE) food can be consumed immediately analysis critical control point (HACCP) is a systematic
after thermal treatment. Therefore, customers only need approach, the aim of which is to determine the hazards
minimal preparation of the food [1]. related to food, to identify critical control points (CCP),
Both synthetic and natural flavor as food additive are and to put them under control. For the food industry, the
needed to enhance sensory characteristics. Food additive HACCP program is currently recognized as the best
which can add, enhance and establish taste and flavor is approach to control food safety.
called flavor enhancer. To establish the sensory attributes Now with the introduction of food quality and safety
particularly the taste and flavor of the dishes, that dishes systems HACCP has become synonymous with food safety
need flavor enhancer. Flavor enhancer in form of seasoning [6,7]. Hazard analysis and critical control point (HACCP)
powder is commonly made from meat or poultry, is a preventive method that is used to control food
seldom found from fish [2]. Conventional production of processing procedures by identifying the hazards of food
plant-based condiments and seasonings implicate losses of production and furthermore, to ensure food safety by
volatile compounds as well as hygienic and quality problems, controlling the hazards and reducing the risks. The CCPs
which may bring relevant safety risks for the population in the process are monitored continuously to prevent a
[3,4]. possible major hazard in advance. Codex Alimentarius
Seasoning powder product contained enough amounts Commission describes CCPs as control stages to prevent,
of I, Fe and cobalamin. It indicated that this product reduce or eliminate hazards. The aim of this study is to
was potential to be developed due to nutrition prepare fish seasoning powder from locally available
compound that was contributed positive effect on human Ngar-Gyin, Mrigal fish (Cirrhinus mrigala) and vegetables,
health. Although seasoning powder was applied only in and to study potential hazards for safe production of fish
few amounts the health benefit was important to be seasoning powder through the development of effective
considered. Seasoning powder produced had low water food safety management system.
 American Journal of Food Science and Technology 201

2. Materials and Methods decision tree, which indicates a logic reasoning approach.
It should be used for guidance when determining CCPs
(Pierson and Corlett, 1992).
2.1. Raw Materials Principle (3): Establish Critical Limits for each CCP
The fresh Ngar-Gyin, Mrigal fish (Cirrhinus mrigala) For each critical control point, critical limits must be
was purchased from Hlaing market, Hlaing Township, specified and validated. In some cases more than one
Yangon Region. Carrot, white radish, chayote, cabbage, critical limit will be elaborated at a particular step [9].
chinese cabbage, cauliflower, garlic, ginger, sugar and salt Principle (4): Establish a Monitoring System for each
were purchased from local market. Lactose (Commercial CCP
Grade) was purchased from Super Shell Chemical Shop, One of the scheduled measurement or observation of a
27th street, Pabeldan Township, Yangon Region. CCP relative to its critical limits is Monitoring. To detect
loss of control at the CCP, the monitoring procedures
must be done [10].
2.2. Method of Preparation Principle (5): Establish Corrective Actions
Firstly, the raw fish was prepared by dressing (scaling, For each CCP in the HACCP system in order to deal
gutting, removal of gills, removal of slimes, removal of with deviations when they occur, specific corrective
head and tail) and then washed with potable water. Carrot, actions must be carried out. These actions must to make
white radish, chayote, cabbage, chinese cabbage and sure that the CCP has been brought under control [11].
cauliflower were peeled, chopped and washed with Principle (6): Establish Verification Procedures
potable water. To determine the HACCP system is working correctly
The prepared raw fish, vegetables and other ingredients that verification and auditing methods, procedures and
such as salt, lactose, sugar, garlic, fresh ginger juice were tests, including random sampling and analysis can be applied.
added to the pressure cooker with 2 L of water. These raw To confirm the HACCP system is working effectively that
materials were cooked in the pressure cooker at 121°C, the frequency of verification should be sufficient [12].
15psi for two and half hours. Principle (7): Establish Documentation and Record
After pressure cooking, the resultant fish and vegetables Keeping
paste was blended by using a domestic blender. The Efficient and accurate record keeping is essential to the
blended paste was spread on the tray and dried by hot air application of a HACCP procedures should be documented.
oven at drying temperature (70°C). At the end of drying, Documentation and record keeping should be appropriate
the dried products were scrapped and cooled at room to the nature and size of the operation [13].
temperature for 10 min.
After drying, the dried product was ground using a 3. Results and Discussion
domestic blender. Finally, the fish seasoning powder was
obtained, weighed and stored in an air tight container. The purpose of the implementation of food safety
management system is to be safe for consumption and
2.3. Methodology commercial production of prepared fish seasoning powder.
The implementation of food safety management system is
This study did not use quantitative research. The main generally considered to be the process such as product
aim of this study was to design a HACCP model not to description, the description of process flow diagram,
implement it in the actual situation. Therefore, there is no hazards in process and CCP decision matrix chart analysis,
statistical data. This study matched a qualitative approach. HACCP control chart and labeling.
It gives the intricate details of phenomena that are difficult Table 1 shows the product description of fish seasoning
to convey with quantitative methods. Qualitative research powder, it can observe that there is a full description of the
is exploratory and open-minded which is applicable to this product including kind of food, ingredients, composition,
study [8]. packaging, method of storage, storage conditions,
distribution method, shelf life, customer requirements and
2.3.1. Hazard Analysis and Critical Control Point
intended use. According to this table, consumers easily
(HACCP) Principles and Procedures
and clearly know about the product.
The concept of HACCP was consisting of seven Figure 1 shows that process flow diagram of fish
principles as follows: seasoning powder and it needed to be check for accuracy.
Principle (1): List all potential hazards associated with It was visualized the flow of the production process and
each step, conduct a hazard analysis, and consider any made the process transparent. Any potential hazards were
measures to control identified hazards. analyzed and taken into account hazards that could affect
Hazards are nature that their elimination or reduction to the safety and quality of the food and determination of the
acceptable levels is essential to the production of a safe CCPs. There are three CCPs: (1) raw fish cold storage,
food so the HACCP team could next carry on a hazard (2) pressure cooking and (3) packaging.
analysis to identify HACCP plan (Pierson and Corlett, A hazard is defined as any biological (B), physical (P)
1992). or chemical (C) property that could cause a product to be
Principle (2) : Determine Critical Control Points unsafe for consumption [14]. Hazards in process and
When more than one CCP is obtained, control is used to critical control point (CCP) decision matrix chart analysis
address the same hazard. In the HACCP system, the are tabulated in Table 2. According to the table, among
determination of a CCP can be facilitated by using a these process steps, there are two critical control points
202 American Journal of Food Science and Technology

(CCPs), pressure cooking step and packaging step. For Table 3 shows that the HACCP control chart of the fish
pressure cooking step, it has biological hazard and seasoning powder and it needed to be controlled the
physical hazard. The changing of temperature and potential hazards. From this table, it was contained all
pressure caused microbial growth. For packaging step, it potential critical hazards, critical control point, critical
has biological hazard, chemical hazard and physical limits, responsible person, frequency, record, corrective
hazard. The leakage and moisture absorption from action and verification. Three CCPs – (1) raw fish cold
surrounding caused microbial growth. Storage and storage step, (2) pressure cooking step and (3) packaging
distribution condition are critical to comply with step were found in the processing of fish seasoning
consumer acceptability and shelf-life. powder.
Table 1. Product Description of Fish Seasoning Powder
Item Product Description
Fish Seasoning Powder
Product Description Contents
Mrigal fish, carrot, white radish, chayote, cabbage, chinese cabbage, cauliflower, ginger, garlic, water, sugar, lactose, and salt
Composition
Moisture 7.1%
Protein 41.3%
Product Specification Fibre 1.4%
Fat 18.2%
aw 0.35
pH 5.6
Packaging Fish seasoning powders are packed in food graded laminated bags.
(Primary & Secondary) The quantity of fish seasoning powder will vary from 15g/ 30g small packs to 75g/ 80g family packs.
Method of storage Carton box are put on the wooden rack accordingly step wise.
Storage Conditions Cartons are stored at normal room/ ambient temperature.
Distribution Method Covered van, Pick-up
Shelf Life 6 months
Customer
Direct consumption
Requirements
Intended Use Ready to use

Figure 1. Description of Process Flow Diagram

 American Journal of Food Science and Technology 203

Table 2. Hazards in Process and CCP Decision Matrix Chart Analysis

Could contamination with

Subsequent step eliminate

identified hazard(s) occur
occurrence of a hazard to

reduce likely occurrence

increase to unacceptable
designed to eliminate or

in excess of acceptable
Is the step specifically

identified hazard(s) or
level(s) or could these
Do control preventive

and acceptable level?

an acceptable level?
Control Measures

measure(s) exist?

reduce the likely

(SOP’s or work
Process Step

instructions)

Q-4: Will a
Step No.

Hazard

levels?

CCP
Q-1:

Q-2:

Q-3:
Biological hazard content in Microbiological and
B
Receiving fish and Other raw materials. chemical test of raw
raw fish, Additive and heavy metals. materials and ingredients.
C Not a
1. vegetables Residue of chemicals. Standard operating Yes No No -
CCP
and other procedure (SOP) for raw
ingredients P Foreign particle materials.
suppliers of materials.
B No Standard operating
Raw fish Not a
2. C Food allergen procedure (SOP) for raw No - - -
processing CCP
P Foreign particle fish.
Raw B No Standard operating
Not a
3. vegetables C No procedure (SOP) for raw - - - -
CCP
processing P No vegetables.
Other B No Standard operating
Not a
4. ingredients C No procedure (SOP) for - - - -
CCP
storage P No ingredients storage.
Microbial growth due to Fish are buried in ice &
B
Raw fish storage temperature changes. stored in a
5. Yes Yes - - CCP
cold storage C No refrigerated cooler
P No (-18°C)
Microbial growth due to
Raw B
storage temperature changes. Vegetables are stored in a Not a
6. vegetables Yes No No -
C No refrigerated cooler (4-6°C) CCP
storage
P No
Microbial growth due to
B temperature and pressure
changes.
Temperature and pressure
Pressure C No
7. will be controlled during Yes Yes - - CCP
cooking P Foreign particle cooking.
C No
P No
B No
8. Blending C No - - - - - Not a
P No CCP
B No
Not a
9 Drying C No - - - - -
CCP
P No
B No
Not a
10. Cooling C No - - - - -
CCP
P No
B No
Not a
11. Grinding C No - - - - -
CCP
P No
Microbial growth due to Leak test, moisture test,
B leakage and moisture moisture control by
absorption from surrounding ensuring temperature and
Chemical hazard from foil humidity controlled room.
C
12. Packaging pack Foil pack test. Yes Yes - - CCP
Personnel Hygiene
Foreign particle present Procedure, CIP for
P
during weighing and Forming packaging machine and
weighing machine.
B No
Metal Not a
13. C No - - - - -
Detector CCP
P No
B No
Not a
14. Storage C No - - - - -
CCP
P No
B No
Not a
15. Distribution C No - - - - -
CCP
P No
204 American Journal of Food Science and Technology

Table 3. HACCP Control Chart

Sr. Process Control Corrective
Hazard Critical Limit How Who Frequency Record Verification
No. Step Measure Action
Reserve
another
Monitorand
Raw fish Storage electric Review per
Biological Control Fixed Every batch record the
1. cold temperature range QC source if the batch,
hazard temperature temperature by batch temperature
storage (- 18°C ± 2°C). current Auditing
hourly
electric
source is off
Reserve
Monitor and
Cooking another
Biological Suitable record the
Control temperature QC and Every batch, electric Review per
Pressure hazard and temperature temperature
2. temperature range(121±10°C). production Every 30 source if the batch,
cooking physical and pressure and pressure
and pressure Cooking pressure department minutes current Auditing
hazard management every 30
range (15±5 psi) electric
minutes
source is off
No leakage. Auto packing
Biological Every 30 Reject the
Control Control and control
hazard, Packing minutes wrapper,
temperature temperature and of leakage
chemical operator & (pactet Leak test finished
3. Packaging and humidity of under Auditing
hazard and QC checks and report pack and
humidity. packaging room temperature
physical department temperature recheck
Leak test. (<30°C and controlled
hazard & humidity) whole batch
<60%). room.

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