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system in food control. The system is used to control the areas and points that may
cause any hazard in food production. This system basically has adopted the principle of determining the protective measures that will prevent the hazards that may
arise because of control delays or irreversible negativities in the final product
(Jo 2010).
HACCP system has seven basic principles. These principles include hazard analysis, critical control point (CCP) identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures and record keeping and
documentation. In this system, if a deviation occurs indicating that control has been
lost, the deviation is detected, and appropriate steps are taken re-establish control in
a timely manner to ensure that potentially hazardous products do not reach consumer (NACMCF 1998).
For proper use of shellfish according to HACCP and GMP, the following are
recommended (Mortimore and Wallace 1994; Gould 1994: Tzouros and
Arvanitoyannis 2000).
• Only live shellfish may be processed.
• Clams, mussels, and oysters that are used for canning shall not contain excessive
green algae and shall be free from sand gravel, pearls, discoloration, and shell
pieces.
• Fresh and frozen lobster meat shall be free of the stomach, the intestinal tract, the
gills, cartilage, shell, particles, liver, roe, and any other part that is not flesh and
that might be physically and/or microbiologically harmful to consumers.
Other recommendations are as follows:
• Keep shellfish cool after harvesting. If the temperature of shellfish can rise, bacteria will grow, and the shellfish will become unsafe to eat
• All fresh shellfish should be stored in an open container in the refrigerator. Never
store shellfish in water. They will die and may spoil.
• To ensure proper food safety, shellfish must be cooked to an internal temperature
of at least 145 °F (62.77 °C).
5.5.1 Protection from Toxin Hazards
Harmful algal bloom can be followed by visual inspections and harvest time can be
arranged in case of biotoxin presence. Temperature, pH, salinity, up-welling, downwelling interactions can be observed to avoid biotoxin disorders such as paralytic,
neurological, diarrhetic and amnesic. Periodic sampling should be organized to
detect changes in the composition of the plankton containing toxins and the geographical distribution. The interaction between filter feeding shellfish and biotoxins
is essential for an efficient risk management. European Union member states are
required to monitor shellfish for the presence of these toxins under Directive 91/492/
EEC (EC 1991). Monitoring of harvest areas with the periodical water and soil
analyses should be taking into consideration and chosen non-contaminated areas.
5.5 Shellfish Safety Assurance
system in food control. The system is used to control the areas and points that may
cause any hazard in food production. This system basically has adopted the principle of determining the protective measures that will prevent the hazards that may
arise because of control delays or irreversible negativities in the final product
(Jo 2010).
HACCP system has seven basic principles. These principles include hazard analysis, critical control point (CCP) identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures and record keeping and
documentation. In this system, if a deviation occurs indicating that control has been
lost, the deviation is detected, and appropriate steps are taken re-establish control in
a timely manner to ensure that potentially hazardous products do not reach consumer (NACMCF 1998).
For proper use of shellfish according to HACCP and GMP, the following are
recommended (Mortimore and Wallace 1994; Gould 1994: Tzouros and
Arvanitoyannis 2000).
• Only live shellfish may be processed.
• Clams, mussels, and oysters that are used for canning shall not contain excessive
green algae and shall be free from sand gravel, pearls, discoloration, and shell
pieces.
• Fresh and frozen lobster meat shall be free of the stomach, the intestinal tract, the
gills, cartilage, shell, particles, liver, roe, and any other part that is not flesh and
that might be physically and/or microbiologically harmful to consumers.
Other recommendations are as follows:
• Keep shellfish cool after harvesting. If the temperature of shellfish can rise, bacteria will grow, and the shellfish will become unsafe to eat
• All fresh shellfish should be stored in an open container in the refrigerator. Never
store shellfish in water. They will die and may spoil.
• To ensure proper food safety, shellfish must be cooked to an internal temperature
of at least 145 °F (62.77 °C).
5.5.1 Protection from Toxin Hazards
Harmful algal bloom can be followed by visual inspections and harvest time can be
arranged in case of biotoxin presence. Temperature, pH, salinity, up-welling, downwelling interactions can be observed to avoid biotoxin disorders such as paralytic,
neurological, diarrhetic and amnesic. Periodic sampling should be organized to
detect changes in the composition of the plankton containing toxins and the geographical distribution. The interaction between filter feeding shellfish and biotoxins
is essential for an efficient risk management. European Union member states are
required to monitor shellfish for the presence of these toxins under Directive 91/492/
EEC (EC 1991). Monitoring of harvest areas with the periodical water and soil
analyses should be taking into consideration and chosen non-contaminated areas.
5.5 Shellfish Safety Assurance