Fish Quality Control

Disadvantages of the HACCP system • Needs human and material technical resources not always available in the company; • Needs sincere commitment and involvement from all elements of the organization; • Requires availability of time; • Implies a change in attitude; • Requires detailed technical data and constant updating; • Requires the conservation of information for a simple form of interpretation; • Requires actions focused on all actors in the food chain.

Types and sources of contamination The diseases caused by eating contaminated food, largely depends on the type of contamination and the sources to which the food has been exposed and which have led to its contamination. There are three types of contamination: 1 - Physical contamination - occurs by the fall of a foreign object in the food, such as: Glass, metal, plastic, paint, personal accessories, hair, hair, bones, bones, skin, fruit seeds, seeds, etc… 2 - Microbiological contamination - occurs by the activity of microorganisms, especially bacteria. examples: Bacteria (Listeria monocytogenes; Salmonella spp; Staphylococcus aureus; E. coli); Toxins (staphylococcal toxin; mycotoxins); Viruses (hepatitis A), etc. It is estimated that about 90% of foodborne illnesses are caused by microorganisms. These can be found in almost all foods, but their transmission results, in most cases, from the use of wrong practices in the last stages of their preparation or distribution. Although more than 250 different types of bacteria, viruses and parasites are known to cause foodborne illnesses, only a few appear frequently. According to the National Advisory Committee on Microbiological Criteria for Foods (N.A.C.M.C.F.), USA (2004), these microorganisms can be classified according to their danger and spread.

HACCP system prerequisites Prerequisite programs are the basis for effective implementation of HACCP and must be implemented before the HACCP system is established. Prerequisite programs are defined as procedures or universal steps that control operating conditions within a food company, allowing the creation of environmental conditions that are favorable to the production of safe food. It is not possible to implement an effective HACCP system in a company unless the following prerequisites have been met: • Formation • Pest control • Hygiene procedures • Cleaning and disinfection plan • Control of water potability • Health of the handler

Salting of fish "wet" by treatment in brine The treatment of fish in brine is a suitable way to preserve fatty fish, such as herring, sardines, anchovies and mackerel. Through this method, the fish is better protected from oxidation and the attack of microorganisms and harmful animals, achieving a more uniform distribution of salt. The addition of salt to the fish causes the moisture to be removed from the fish. This humidity, with the salt dissolved, is called brine. This “wet” method causes the brine to become diluted, as more water is removed from the fish. The brine must be renewed whenever there is foam at the top. The fish is divided in half or even into quarters, depending on its size. If the fish is smaller than 10 cm (anchovies / anchovies, sardines), normally only the intestines are removed. The fish, which measures ± 15 cm, is opened in order to increase the surface area of the fish, so that the salt can penetrate better and therefore the meat of the fish becomes thinner. In fish that measure 25 cm or more in length, large cuts can be made, or the fish can be divided, several times, into smaller pieces.

• Undesirable substances, which may include bilge water, tobacco, fuel oil, fat and waste water, and other solid or semi-solid waste, must not contaminate fish and shellfish; • When appropriate, containers for offal (eg livers, roe) and waste must be clearly identified, made of impermeable materials and have a suitable lid; • There must be separate and adequate facilities to prevent fish and seafood and dry materials, such as packaging, from being contaminated by: - Toxic or dangerous substances; - Dry storage of materials, packaging, etc .; - Offal and waste; • Where appropriate, there should be appropriate sanitation and hand washing facilities, isolated from the areas where fish and seafood are handled; • Where appropriate, the entry of birds, insects, or other pests, animals and harmful animals should be avoided; • The material used in catches, such as gear and “bicheiros”, must be kept in a good state of conservation and hygiene, to avoid contamination of fishery products.

5th step - Confirmation of the manufacturing flowchart, on-site and the layout of the manufacturing area After the completion of the process flow diagram and manufacturing area schema, these must be checked by comparison on the spot, in order to be corrected or added details that, in the meantime, can be considered important. Confirmation of the flowchart must be made with the process, several times over the hours of operations, covering all operations and involving all elements of the HACCP team. 6th stage - Identification, analysis of hazards and control measures - List of potential hazards associated with each step, conducting an analysis of hazards and considering measures to control identified hazards. The HACCP team must carry out hazard analysis that can be reasonably expected by identifying the hazards whose reduction or elimination to acceptable levels is essential for the production of a safe food. It is advisable, before proceeding to the hazard analysis, to carry out some bibliographic research work. It is important to be as up-to-date as possible in terms of available information, both in existing works and in databases.

Toxin infections depend on the type of microorganism causing the disease and on the following factors: 1. Degree of contamination of the food, that is, the number of microorganisms present in the body and which are ingested. 2. Multiplication of microorganisms within the organism. In addition to defense mechanisms, microorganisms need to find ideal physical conditions for their multiplication. 3. Amount of toxins produced by the microorganism that exist in the food or produced within the body (in the case of poisoning). 4. Individual sensitivity to the action of disease-causing agents (health status, advanced age, risk groups, etc.).

Canned fish (they are subjected to a heat treatment, in order to increase their conservation. Whole fish, fillets, loins, hamburger, with different sauces, namely olive oil, tomatoes, water, oil, vinegar, among others, and many sometimes mixed with other flavors, seasonings, condiments and spices, without using dyes or preservatives. In preserves it can be used for any type of fish, for example sardines, tuna and mackerel. The fish is placed inside the packages and closed hermetically, and subjected to a thermal process in order to ensure no further contamination by microorganisms. After this step, the closed package is subjected to a sterilization process taking into account the temperature / time (+/- 120°C for +/- 45 minutes) and under high pressure (1,5 to 2 bar pressure ) - usually using an autoclave, which guarantees commercial sterilization by destroying pathogenic microorganisms. This way, canned fish are stable for a long period of time and stored at room temperature.

In order to reheat food that has been cooked hot, cooled and kept for a certain time in refrigeration, it must be ensured that during the heat treatment the food reaches a temperature of 82°C in a period that does not exceed 2 hours. Food that is reheated cannot be re-cooled and chilled. Products must be stored according to their family and must be properly ordered according to some principles: • The labels must be facing forward, in order to facilitate their reading; • The first products to enter must be the first to be used (those with the shortest validity), placing them in front; • Heavier products and bottles should be placed on the lower shelves. It must also be ensured that they are kept in the best conditions (in containers of their own materials), protected from contamination by microbial agents and from the action of insects and rodents, being protected from direct sunlight, moisture and heat. For products that require refrigeration, it is recommended to have separate cold rooms for raw materials and for finished products. In the event that this is not possible, certain aspects must be taken into account, such as storing the products made on a higher level than of raw foods. Whether there is more than one refrigeration chamber or one, it is necessary to take into account the possibility of cross contamination and the transmission of odors.

2) Water activity (aW) - All living things need water; the water must be present in an available form that can be used by the cells. The water can be in the bound and free form, resulting in a total water content (moisture). For example, in a frozen product there is water, but it is in a solid state, in the form of crystals, although present, it is not available for use by microorganisms. Free water is available for physical (eg evaporation), chemical (eg browning) and microbiological reactions, being the main factor in food degradation. When there is no free water, the measure of water activity (aW) will be equal to 0, however, if the sample consists entirely of pure water, then the aW is equal to 1. Therefore, the aW measurements of the products are comprised between 0 and 1 (without units because it is a quotient between pressures). The microbial behavior against aW is extremely variable, and bacteria are more demanding regarding the availability of free water, in relation to fungi and yeasts. Foods with aW below 0.60 have less microbial development. Foods with a high lipid content, with water activity in the range of 0.30 to 0.40 are more stable to chemical and microbial oxidation. Water activities below 0.6 prevent the growth of bacteria, so it is possible to conserve food through dehydration, salting, freezing, etc. Bacteria are more demanding than mold and yeast. And most deteriorating microorganisms do not grow in media with aw &lt;0.91.

Principles of the HACCP system Food security is the result of the implementation by food companies of prerequisite programs and procedures based on HACCP principles. When intending to implement HACCP in a company, the first step will then be to evaluate existing programs and verify that all requirements are met. It is also necessary to verify that all checks are carried out and that the correct documentation exists and is used. It is important to keep documents that prove the evidence that validates the effectiveness of these programs and the fulfillment of requirements. These programs are the basis of HACCP plans and must be adequate and effective. The HACCP system consists of 7 principles:

2 - Fish preparation Operational procedures in the fish preparation area (evisceration, removal of heads, flaking, washing, cutting and waiting time for cooking or processing) should follow a sequence that ensures that fish and shellfish are not exposed for more than 30 minutes to temperature risk, and then refrigerated. At the end of all these operations, the waste generated must be immediately removed and placed in suitable containers for this purpose, washing the fish with running drinking water. For dried fish, such as cod, whether dry or salted, after being cut into slices, it must be soaked in cold running water. Alternatively, it can be soaked in 48 hours, in a covered container, with frequent water changes and, preferably, in a refrigerated environment.

Fish freshness indicators - Flavor: the fish is fresh and in good condition and has a very pleasant sea smell. - Eyes: Protruding, rounded (convex) eyes, with a transparent cornea and a shiny black pupil, are a sign of freshness. If the eyes are sunken (concave), the milky cornea and the gray pupil, the fish is almost certainly not fit for consumption. - Skin: a shiny skin, with a bright, homogeneous color and reflections, with the scales tightly attached to the body is what you should find in a good fresh fish. The viscous layer (mucus) that covers the skin must be watery and transparent. If you find that the scales are loosening, if the skin is discolored and if the mucus is opaque, it means that the fish is in bad condition. - Body: the rigidity of the fish's body tells us a lot about its freshness, since, over time, the meat becomes flabby and flat. The firm appearance of the fish can be verified if, after pressing with the finger, the meat returns to its initial position. If it is not fresh, a hole will remain in the place where you pressed it. Since it is forbidden for the consumer to touch the fish, the seller should do it.

2 - Discharge of Fishery Products The unloading of fishery products must be carried out as soon as possible so that the break in the cold chain is brief. Fish should also be quickly protected from the sun, rain, dust, smoke, etc. Fishery products can be unloaded in different ways: in vats, baskets or baskets, boxes and even fish to fish, in the case of larger specimens, such as swordfish, with or without the aid of cranes. The transport of boxes and specimens is often done with the help of trolleys, which, like all surfaces that come into contact with fishery products, must undergo the same cleaning and disinfection process.

Hot smoked products usually have a more intense flavor, which is mainly due to the easier penetration of smoke into fish tissues, while they are more humid: in cold smoking, drying is done before, but in hot smoking the fish loses water as it is smoked, which causes the smoke to penetrate more deeply and effectively, especially at the beginning of the period of exposure to smoke. Hot smoked products are also, as a general rule, less microbiologically dangerous, as they are heated to much higher temperatures. Generally, complementary preservation methods are used in smoked products, such as refrigeration and / or vacuum packaging, depending on the final water content of the product (the drier, the longer the duration). Cold smoking often results in fish with 85-90% of the initial water content (therefore only loses 10-15%), always implying refrigeration and often vacuum packaging; hot smoked fish can have up to 70% of the initial water (it loses 30%), in which case refrigeration is not necessary.

The commercial value of cold smoked fish is usually higher than that of hot smoked fish. Salmon, salmon trout, swordfish and tuna are often smoked cold; hot, small and medium sized trout, eels, mackerel and sardines.

• It is a system applicable to the entire food chain; • Can be used to introduce the aspect of food security in the development of new products; • It is a system recognized and considered effective internationally; • Promotes a change in the company's policies and practice from retrospective quality control to preventive quality assurance; • Reinforces the company's image and consumer confidence; • Controls hazards from food; • Facilitates trade opportunities inside and outside the country; • Providence documents that show the control of the process; • Evidence of compliance with specifications, codes of practice and / or legislation.

Chemical Composition and Changes

WATER: natural water currents contain, in addition to their own microbial flora, microorganisms from the soil, animals and waste water. The bacterial species present in natural waters mostly belong to the genera Pseudomonas, Chromobacterium, Proteus, Micrococcus, Bacillus, Streptococcus, Enterobacter and Escherichia. When these bacteria come into contact with fish and other inhabitants of waterways, they colonize both the exterior and the digestive system. Contamination by water can also occur during washing and cooling processes or when making ice. Contamination by wastewater - when untreated domestic wastewater is used in irrigation, there is a risk of contamination of fruits and vegetables by pathogenic microorganisms. Among these are coliform bacteria, enterococci and other intestinal bacteria. These wastewater can also come in contact with natural aquifers, which serve as a vehicle for these contaminants for fish, shellfish and other aquatic foods. Sea water Fishing waters can be a source of contamination for fish through various organic and inorganic compounds. Inorganic compounds include chemicals such as arsenic, cadmium, lead, mercury, selenium, zinc, copper and iron. These elements are found in the aquatic environment as a result of natural phenomena (marine volcanism and geological and geothermal phenomena) or due to man-made pollution (metallurgical industry and mining, waste deposit, incineration and acid rain due to industrial pollution) .

Drying Upon drying, the product will undergo dehydration by direct evaporation of the water it contains, decreasing in volume. The movement of air particles close to the surface is responsible for removing moisture. In the case of fish, there are three types of drying processes: air or contact, vacuum drying (water evaporates much more easily at low pressures; heat or radiation is used to speed up the process), and drying after freezing (freeze-drying). Air drying fish uses the movement of hot air over the fish to “drag” moisture. In any case, the product loses water, in an amount proportional to the intended storage time. When decreasing the amount of water, enzymes and microorganisms find it difficult to exert their degrading action; this action is only delayed, and in the end it occurs, although often in a different way from what would happen in the same product without having been dried. Dry products are susceptible to phenomena such as lipid oxidation and contamination, for example, the latter facilitated by exposure to air and contact with insects. As they are traditional products, they are often handled without being packaged and carelessly (exposure in the street, outdoors, etc.). When properly processed, packaged and handled, they can be products of excellent quality.

Acrylamide Acrylamide is a contaminant formed in foods rich in reducing sugars when subjected to various cooking processes (cooking, roasting, frying, sterilization, ...), at temperatures ranging between 90 and 2200°C. Acrylamide is toxic and probably carcinogenic to animals and humans. Acrylamide in food results from Maillard reactions that involve amino acids (mainly asparagine) and reactive carbonyls (reducing sugars, eg glucose). This type of reaction occurs during the heating of the food, in which the reducing sugars react with the amino acids, initiating a cascade of reactions that causes the browning of the food. There is generally a correlation between the color of the samples and the amount of acrylamide present. The amide residue can undergo reactions that include hydrolysis, dehydration, alcoholism and condensation with aldehydes, which play an important role in the metabolism of acrylamide and its effects on health. Acrylamide in the body can also be metabolized to glycidamide, which is a mutagenicity and cancer-inducing compound, or form adducts with hemoglobin. The main sources of acrylamide in food vary with national / regional eating habits. In general, French fries, cookies and biscuits are the main source of acrylamide in childhood, while in the adult population coffee has become an important source.

Ultraviolet light makes the shells fluorescent, so this method can be useful in detecting fragments mixed with meat. The cooking of fish or shellfish can be done with hot water or brine, steam or hot oil, although the method and type of heating to be used depends on the product and the purpose for which it is intended. If cooking is done with boiling water, the cooking temperature is very easy to control. However, it presents serious mechanical difficulties when dealing with large quantities of fish. In this case, it is more convenient to use steam. Small fish, such as sardines, are often cooked in hot oil or smoked to give them different flavors and textures. In some cases, cooking causes some problems in the later handling of the product when canning. Cooking coagulates the fish's proteins and releases water found in the fish's meat. The amount of water released depends on the temperature that is reached inside the fish. On the one hand, if the fish is not very hot, the release of water is not completely reached, on the other hand if the temperatures are very high, the quality of the product and the yield decrease. The cooking time depends on the time needed for the fish center to reach the desired temperature.

FRESHNESS parameters Freshness Indicators - Sensory Indicators The freshness of fishery products can be assessed sensorially through sight, smell and touch. In general, fishery products are in a good state of freshness when the skin has vivid pigmentation, the skin mucus is watery and transparent, the eyes are convex to flat, the black pupils and the cornea transparent or slightly cloudy, the red gills are bright or darkened, without mucus or with transparent or slightly cloudy mucus and with a smell of sea air, the meat is firm and elastic. Sharks and rays may have a slightly ammoniacal and / or acrid smell. In cephalopods, the tentacles must be resistant to grubbing. In crustaceans, ligaments must be stiff and resistant.

Step: Refrigerated storage 1 - Some foods need to be kept cold because there is a danger of bacterial growth. Ex: food with indication to keep in the cold at… ºC, desserts. 2 - Check if the food is placed in the cold and protected - Cross contamination. Keep the refrigeration equipment controlled - record the temperature - Maintenance of the Cold Chain. See the state of cleanliness of the refrigeration equipment - Sanitization. Do this procedure at least 2 times a day. 3 - If the cold equipment fails, transfer it to another equipment. See how long the food has been exposed to uncontrolled temperatures - cook immediately at high temperatures or discard the food. 4 - Review the storage procedure. Maintenance of refrigeration equipment. Training of employees. 5 - Temperature recording of cold equipment.

3 - Preparation of vegetables and fruit All vegetables and fruit to be served raw, including aromatic herbs, must be thoroughly washed and disinfected. Sequentially, you must: • Discard the outer leaves of vegetables, accumulate more nitrates and other pollutants, insects, larvae and parasites, all old parts, trampled, etc. • Wash in cold running water to remove dust and other contaminants. • Dip them in an appropriate water and disinfectant solution, following the recommended indications regarding dosage and duration of action. • Rinse with cold running water again. After being thoroughly washed, disinfected and prepared, the products to be served raw must be kept in the refrigeration chamber, properly packed or covered with cling film, until serving.

4 - Minimize the Damage during the Harvest of Aquaculture and Mollusc Shellfish When aquaculture products and molluscs are harvested with fences, nets or other means, and these are transported alive to the facilities: • Fence nets, nets and traps must be chosen carefully to ensure that damage during harvest is minimal; • Harvest areas and all equipment for harvesting, capturing, separating, grading and transporting live products must be designed for fast and efficient handling, which does not cause mechanical damage; they must be easy to clean and avoid contamination; • The transport equipment for live and dead products must be made of suitable materials resistant to corrosion that do not transmit toxic substances and that do not cause mechanical damage; • When fish or shellfish are kept or transported alive, measures must be taken to ensure the maintenance of factors that affect the health of the fish or shellfish (eg CO2, O2, temperature, nitrogenous waste, etc.) and must be taken measures to avoid overcrowding and minimize crushing.

Notion of traceability The notion of traceability, therefore, reflects the ability to know the path that a given product takes, from its origin and along any point of its production, handling, transformation and distribution path until reaching the final consumer. In practical terms, we can say that tracking means knowing “what is” (the product), “where” it came from (its origin) and “where” it went (its destination). Traceability can be defined as “the ability to trace and track food, feed, food-producing animals, substances incorporated in food or feed, through all stages of production and distribution.” Therefore, it is necessary to have a solid knowledge of the entire food chain, in order to identify the "critical control points" along that chain and from there to implement the appropriate controls. In itself, traceability does not improve the safety of food and feed, but it does establish the necessary transparency for effective control measures.

The different species of fish have variety in the content and type of lipids. Therefore, they can be classified as fatty fish (more than 10% fat in muscle), such as sardines and tuna, semi-fatty fish (percentage of fat in muscle between 5 and 10%), such as brill and swordfish, and lean fish (up to 5% muscle fat), such as cod and grouper. Lean fish present most of the lipid fraction accumulated in the liver, in fatty fish it is found mainly in muscle.

The high content of monounsaturated and polyunsaturated fatty acids, of which the long-chain omega-3 series stands out, gives fish a relevant nutritional and dietary value, however, it also gives it greater sensitivity to oxidation ("rancification"). Fish has a marked seasonal variation in lipid content, which substantially affects the effectiveness of conservation and preparation techniques. This seasonal variation is related to the breeding seasons. In the phase prior to spawning, fishery products show greater muscle development and a greater amount of fat, which provides a better quality product, although more difficult to preserve. After spawning, fishery products lose protein and fat, appearing lean.

Fish species of the Gempylidae family, namely Ruvettus pretiosus and Lepidocytum flavobrunneum, are marketed under the designations "Escolar", "Chocolate" and "Chocolate-fish". Human consumption of these fishery products can cause adverse reactions, in particular gastrointestinal disorders, such as diarrhea. Symptoms develop and disappear quickly, and there is no correlation between the amount ingested and the effects produced. The intensity of these varies with the sensitivity of each individual. The purging effects are due to the significant presence of esterified fats in fish tissues, fats that man is unable to digest or to absorb. As such, the label, tag or accompanying document of the fishery products of the Gempylidae family and its derivatives should contain information on the possibility of producing adverse gastrointestinal effects, such as diarrhea, and on the ways of preparing and / or cooking (most the fats resulting from the preparation or confection must be separated from the portion to be consumed; the liquids resulting from the confection must not be ingested or used in sauces).

Bacteria grow best at 5-63°C. Most non-spore-forming are killed at 70°C. The bacteria do not grow, or only very slowly at temperatures below 5°C. Some bacteria die at very low temperatures, but many of them survive and multiply when hot conditions are resumed. The pathogenic bacteria that cause food poisoning can be very dangerous and can even lead to death, although in most cases they cause disease that eventually disappears. Generally, foodborne bacterial infections are referred to simply as foodborne infections. The main symptoms are diarrhea, abdominal pain, vomiting, dehydration and, sometimes, fever. They appear after an incubation period that can last a few hours or several days and can prevail over a period that can vary between a day and a week.

Bacteria responsible for serious food poisoning: More frequently: • Salmonella (present in: eggs, poultry and other meats, raw milk and chocolate). In recent decades, Salmonella has been the source of most cases of foodborne infections, usually resulting from eating eggs, meat from poultry and other meats, raw milk and chocolate. • Staphylococcus aureus (present in: sausage products, ham, pre-cooked meals and pastry creams (contaminated by handlers), milk and derivatives, poultry, fish, crustaceans and ice cream). • Clostridium perfringens (present in: beef and poultry, sauces, cooked vegetables and derivatives followed by slow cooling). When the growth of the microorganism in the gastrointestinal tract is associated with the production of toxins, bacterial toxin infection occurs, with Clostridium perfringens, one of its most frequent agents.

4 - Preparation of eggs Due to its physical structure and the shell covered by a thin protective layer, the egg is relatively protected from contaminants. But, if the porosity of the peel is weakened, microorganisms can easily pass into it. Thus, eggs should be rejected whenever the shell is dirty, cracked, broken or stained. In the preparation of dishes, sauces or desserts that do not undergo thermal processing or with slight thermal processing, raw or undercooked eggs should never be used, due to the health risks. For this type of confectionery, pasteurized eggs should be used, which can exist in the form of whole eggs, only yolk or only whites. Raw or undercooked eggs should not be used due to the presence of a bacterium, Salmonella, which can cause food poisoning. For this reason, eggs should always be subjected to a cooking time / temperature interval that allows the elimination of this bacterium. Eggs have a shelf life of two to three weeks, so they must be kept in the packaging in order to control and respect the expiration date.

10th stage - Establishment of corrective measures For each CCP, there must be corrective actions planned by the HACCP team to be carried out when monitoring indicates a deviation from the critical limit. These corrective actions should include: • Identification of the person responsible for implementing the corrective actions; • Description of the necessary means and corrective action to correct the observed deviation; • Action that must be taken with regard to products that were processed during the period in which the process was out of control; • Written records of the measures taken indicating all relevant information. More than one corrective measure can be defined in each CCP. In case corrective actions for the same CCP are to be carried out repeatedly, control measures must be considered to prevent their occurrence.

The group of symmetrical fish, depending on the position of the pelvic fins in relation to the pectorals, comprises teleodes, apodes (eel, sapphire, moray eel, swordfish), abdominals (sardines, mullet), jugulars (cod, hake), thoracic with a dorsal fin (snapper, bream, grouper) and thoracic with two dorsal fins (redfish, horse mackerel, tuna, striped red mullet).

The presence of parasites in fish is very common, however most of them are not transmissible to humans. This transmission usually occurs through the consumption of raw or undercooked infected fish (marinated, sushi, cold smoked, etc.). Symptoms of infection in men vary, but are usually related to changes in the gastrointestinal tract (vomiting and diarrhea), perforation of the gastrointestinal mucosa, hepatitis and abdominal pain. Sometimes death can occur. Parasitism is often accompanied by emaciation, muscle softening or liquefaction, trauma and migration, giving fish a disgusting aspect. The parasitism in the fish can be external (Anilocra physodes, Sphyrion lumpi, Lernaea sp, Lernaerocerca sp) or internal (Anisakis simplex, Diphyllobothrium latum, Opisthorchis felineus). In external parasitism, although there is no risk for humans, fish, in addition to the disgusting aspect, can undergo changes, such as the loss of muscle mass, which make it unfit for human consumption. In internal parasitism, transmission to humans can occur, becoming a public health problem, sometimes serious. Even though it is not infectious for humans, parasitized fish, even after being cooked, can become a danger to public health because they can trigger anaphylactic reactions.

Hot cooking When cooking food, it is of utmost importance to control the cooking time / temperature. A food that even reaches a high temperature, if it remains for a short time in the cooking phase, can boost the growth of microorganisms that may cause infections. The same is true if the food does not reach the desired temperature. It should also be noted that excessive temperature and prolonged cooking time can also be harmful due to the formation of toxic substances. Some foods, like oil, degrade easily and can produce substances that will chemically contaminate food. Other foods that cannot be subjected to high temperatures should be served immediately after cooking. Thermal cooking is the last chance of destroying microorganisms in food. To ensure its destruction during the (hot) cooking process, the temperature must be above 75°C. Thus, it must be ensured that all its points reach a temperature of at least 75°C, for at least 2 minutes. When making food of animal origin, the preparation of whole pieces of meat weighing more than 2.5 kg should be avoided, due to the difficulty of reaching that temperature inside the piece. Microbial destruction depends not only on temperature but also on the time the food is subjected to the minimum safety temperature and the initial load of microorganisms. The cooking process must be carried out without interruption, and care must be taken to minimize all handling of the product after its hot cooking, using disinfected utensils and surfaces.

• Ceilings, walls, doors, exhaust fans, extractors and ventilated ceilings, must be sanitized exclusively when food is not being handled or made; • When cleaning the doors and windows, special attention should be paid to the handles; • Ensure that drain drains are always clean, free of grease or food remains and unclogged; • Dismantle, wash and disinfect all equipment that directly contacts food, after each use; • Protect equipment properly, whenever they are not being used; • Place the contents of the cold equipment - refrigeration chamber or frozen storage - in alternative equipment. If this is not possible, the contents of the chambers must be removed, and the cleaning must be carried out as soon as possible; • When cleaning cold equipment, special attention should be paid to insulation rubbers, door handles, shelves and walls; • Wash and disinfect the trash containers, whenever they are disposed of; • Discard all crockery or other utensils that have cracks; • Remove all food scraps before placing the dishes in the washing machine; • The cleaning and disinfection control and registration sheet should indicate the places to be cleaned, the frequency of cleaning, indication of the cleaning method • At the end of each cleaning operation, sign the operations control sheet, whenever required. Note: the execution of the washing and disinfection forms must be in accordance with the characteristics of the establishment, layout of the installation and equipment.

How to identify tracked products Foodstuffs that are placed on the market or likely to be placed on the market must be properly labeled or identified in order to facilitate their traceability, through accurate documentation or information in accordance with the relevant requirements of more specific provisions. The identification of traced products is possible by assigning a numeric or alphanumeric code, called a manufacturing batch, to the finished product batches. This code can be assigned daily or whenever: • One of the batches of raw material or packaging has changed; • Did any of the production conditions change beyond those stipulated One of the existing methods for the identification of foodstuffs is the barcode label. Marked on the packaging, this coding standard is made up of human-readable numbering and its symbolization in bars, decodable by optical readers, providing faster data capture for the logistical and distributive system. EAN International is the organization responsible for the EAN · UCC (European Article Number - Uniform Council Code) System for the identification, coding and localization of products and services worldwide.

Principle 4 - Establish a system of monitoring procedures to ensure that CCPs are under control; • Monitoring allows detecting situations outside the limits established for each CCP. • Define: What, Who, How and When to monitor. • Obtaining information in time is important to allow control to be restored before it is necessary to segregate or destroy the food product. Monitoring system - Set of observations or measurements of control parameters to assess whether a critical point is within acceptable values.

Diseases caused by pathogenic microorganisms are generally called food toxin infections, as this term covers the set of foodborne illness situations, however they can be differentiated in: • Food poisoning - occurs when food is eaten where pathogenic microorganisms are present in sufficient quantity to cause infection. Once in the intestine, these microorganisms develop and produce toxins that are directly responsible for the symptoms. • Food infection - occurs because the microorganism that existed in the food has multiplied in such a way that it exists in an amount sufficient to cause disease. They are caused by the ingestion of microorganisms. The symptoms appear after an incubation period, initiated by eating the food, which can last for a few hours, several days or even weeks, as it takes time for the microorganism to multiply and exert its pathogenic action.

Fish from some marine environments, such as fish from tropical reefs, may pose a risk to the consumer due to natural marine toxins, such as Ciguatera. Fishes of the Molidae (moonfish), Diodontidae (hedgehog) and Canthigasteridae (frogfish) families accumulate ciguaterin toxin in the viscera, skin and muscle. This toxin is fatal to man and can cause death in a few hours.

A) Cold maintenance Cooked dishes kept cold until they are consumed or regenerated must be kept below 4°C. In the control of the preservation time it is necessary that the food is labeled with the date of its preparation. To avoid cross-contamination, food must be covered or packaged until it is regenerated and / or serviced. The maintenance of food cooked in the cold cannot be for a long time. This is because the cold does not destroy microorganisms, it only slows their growth. Like this: • Dishes made to be consumed in the heat should be kept for a maximum of 5 days in a refrigerator, it is advisable not to exceed 3 days. • Dishes that incorporate eggs should never be kept for more than 24 hours, at a maximum temperature of 8°C. • In domestic refrigerators, refrigeration temperatures vary according to the area. The coldest areas are located at the top and the least cold at the bottom.

Facilities and Equipment

Fishing vessels and boats There are many different types of fishing vessels used in the world, which have evolved in certain regions depending on the economy, the environment and the types of fish and seafood caught. According to the Codex Alimentarius indications, the basic requirements for cleaning, minimizing damage, contamination and decomposition that all vessels must comply with, to ensure hygienic and high quality handling of fresh fish and seafood. Therefore, vessels and equipment must be kept clean.

Condiments &nbsp;The addition of condiments and spices must be before the food finishes the cooking process, because these ingredients can transmit microorganisms due to the obtaining processes. Temperature maintenance The optimum temperature for the multiplication of microorganisms responsible for human health problems is 36-37°C. Any value above or below this temperature range affects the growth of microorganisms but does not prevent their growth. Although this is slower, the development of microorganisms occurs between 4°C and 63°C, this interval being called "danger zone". Therefore, it is important that storage temperatures remain outside this danger zone, keeping food in the cold zone (&lt;4°C) or in the hot zone (&gt; 63°C).

Polycyclic Aromatic Hydrocarbons (PAHs) Polycyclic aromatic hydrocarbons (PAHs) are a group of contaminants present in the environment and in food. They are formed by the incomplete combustion of organic materials through natural or anthropogenic processes, such as forest fires, residential heating (oil, coal and wood), food processing and smoking, among others. More than 100 PAHs have been characterized in nature, 16 of which have been classified by the Environmental Protection Agency, EPA, as priority pollutants. Benzo (a) pyrene (B [a] P) and dibenz [a, h] anthracene are referred to as the most carcinogenic pollutants. Benzo (a) pyrene, in certain foodstuffs is fixed in European legislation, this pollutant is used as a marker of the presence of PAHs. Smoking, grain drying and roasting are examples of processing that contribute to the increase in PAHs in fish, meat, cheese, grains, coffee, vegetable oils, among other foods. Cereals, fats, oils and their derivatives are pointed out by several studies as the main responsible for the daily consumption of PAHs.

2nd stage - Product description In the implementation of the HACCP system, the description of the product is important, not only because it contributes to the familiarization of the product in studies by the HACCP team, but also represents an introduction and an important reference point for the HACCP plan. For an effective system implementation, all data related to the product must be collected, in order to know it in detail and allow the identification of possible hazards inherent to the ingredients used in the product formulation or packaging materials. The product description must be prepared taking into account several aspects, namely: • Composition (raw materials, ingredients, additives, etc.); • Structural and physical-chemical characteristics, essentially those that can promote their safety (available water, pH, etc.); • Processing (freezing, heating, drying, smoking, etc.); • Type of packaging, including material and packaging conditions (modified atmosphere, vacuum, etc.); • How it is expected to be used and distributed (ready to eat, further processing, cooked before consumption, etc.); • Expiration date; • Storage and transport conditions (temperature, humidity, etc.); • Where it will be sold (distribution, institutions, canteens, etc.); • Instructions on the label (instructions for handling and use); • Special distribution control; • Any applicable microbiological or chemical criteria.

Misc texture 2

Simplification of HACCP - CHAC Methodology The CHAC or 4C’s methodology, created by the Food Standards Agency (English food safety agency), has as main objective the application of the HACCP principles in a simplified way. The designation 4C’s was attributed to the methodology by the Food Standards Agency, as it focuses on four areas of control: &nbsp;The CHAC methodology is an adaptation of the 4C’s methodology, given the characteristics of food production in restaurants, it is easy to apply. In this methodology, the implementation of the HACCP principles is done by practices that avoid / eliminate contamination with biological, chemical and physical hazards considering the four main areas of control. With a simple language without resorting to technical terminology, however rigorous, this methodology allows operators to build their own food safety procedures, through answers to operational questions such as: • What are the Steps or Points to Control? • Because? • How / When to Do? • What to do in case of failures? • How to prevent it from happening again?

Guarantees of traceability Traceability systems ensure continuity of information throughout the production and distribution chain, that is, in a continuous flow of information in which, on the one hand, each actor transfers information about the product in the form of appropriate labeling or accompanying documents and, on the other hand, it registers and retains the information provided by the operator who worked upstream. Thus, the information provided by the group of operators that make up the chain allows to know the complete history of the food product. This knowledge has numerous advantages: • It allows responding to the greatest information requirements of consumers, providing them with greater satisfaction and confidence in the products they consume and guaranteeing them that there is transparency in information throughout the entire production and distribution chain; • It allows the ability to control products, processes and raw materials. In the event of public health problems, consumer complaints or production failures, economic operators or authorities can withdraw the product from the market more quickly and in a selected manner; • Allows you to determine the “cause” of a problem and demonstrate it by checking the available records, which contain information about all actors in the chain and the processes to which the product has been subjected; • It allows generating confidence in operators and in the food chain, since efficient management in the event of a crisis considerably reduces damage to brand image and consumer confidence; • It allows strengthening the bonds of trust between customers and suppliers, based on exchange relations and more transparent information.

8th stage - Establishment of critical limits for critical control points Each control measure associated with a critical control point must give rise to a specific critical limit. The critical limit corresponds to the extreme acceptable value taking into account product safety and separates acceptability from unacceptability. These criteria must be in accordance with the applicable legislation, sector or internal regulations or any other scientific information. One or more limits can be established to control each hazard. These limits can be established on different factors (examples: temperature; exposure time; dimensions; water availability; humidity; pH; etc.).

• Elasmobranch fish have a cartilaginous skeleton and placoid scales. They have five gill slits on each side of the head and an asymmetric caudal fin. Examples: sharks, tope, ray, flake, purple-legged.

3) Gaseous atmosphere - generally, oxygen, which represents 21% of the composition of the Earth's atmosphere, is the most important gas in contact with food and the one that most influences its oxidation / reduction characteristics. Anaerobic organisms tend to develop only in potential negative redox, often not tolerating the presence of oxygen. Anaerobes make less efficient use of the energy in the surrounding environment, which makes it preferable to conserve food in general in anaerobiosis (they are kept longer) such as in a modified atmosphere. Through changes in the factors that allow the growth of microorganisms it is possible to influence their conservation time, since they are the main responsible for the food degradation of the fish. According to the need for O2, microorganisms are divided into 4 groups. 4) Specific growth rate - is related to the number of generations (or the time of each generation) that occur per unit of time in an exponentially growing culture. In fact, the higher the specific growth rate, the faster the population is divided, the greater the number of generations that occur in the same period of time and the shorter the time of each generation. Soon they degrade the fish more quickly.

The fish must be well enveloped by the ice so that the temperature drops quickly and is subsequently kept close to zero degrees. For this, a layer of ice must be placed on the bottom of the box, the fish mixed with ice and a layer of ice on top of the fish. It is recommended to use crushed or flake ice instead of block ice, as the latter marks fish too much and does not cool as effectively. Chilling the fish with ice, in sufficient quantity, is effective even if the ambient temperature is high or when the hold is not well designed. The ice used to cool the fish must be made from drinking water or clean sea water. The ice must have the sanitary characteristics of the water used to wash the fishery products, not allowing their contamination. Oilcloths and other similar materials, often used to cover fish, can be sources of contamination, especially if there is no adequate cleaning and disinfection of these materials, so their use is neither advisable nor allowed.

Other factors that contribute to the deterioration 1) Enzymatic browning - consists of the enzymatic transformation of phenolic compounds into colored polymers, usually brownish or black. In the case of fishery products, this is due to the formation of melanin by an enzyme (tyrosinase) that is present in large quantities in your digestive system. Melanosis in the case of shrimp is manifested by the appearance of a black spot on the cephalothorax. The factors that favor the formation of melanin are, oxygen, indispensable for the reaction, the temperature (the higher, the greater the action of the enzyme) and the pH (between 6.7 and 8.0 is the optimum pH for the reaction to occur). To prevent the appearance of the black spot, there are some solutions: • removal of the cephalothorax immediately after capture, • cold storage in anaerobic conditions, • immediate cooling after capture, • use of reducing compounds such as sodium meta-bisulfite (most used), in addition to refrigeration.

Smoking drying process Smoking consists of subjecting the fish to a salting process, followed by drying, usually through heat, carried out before (cold smoking) or during (hot smoking) a period of exposure to appropriate wood smoke, which gives it the desired flavor. The process starts by smoking with a fire that burns without flames using some damp wood, in order to produce a lot of smoke (at ± 45 ° C). This moist smoke forms a layer of moisture on the product surface that allows the smoke particles to be absorbed more quickly. The temperature should slowly rise to ± 85 ° C, allowing more oxygen to enter. In the case of fish, the temperature should not rise too quickly as it can cause the skin to break, which therefore causes external hardening. The extent of this drying and the time of exposure to smoke will depend on the storage time of the smoked products, which normally require complementary preservation processes. Hot smoking and cold smoking, these processes are almost coincident, they differ only in the way the fish is dried and smoked, which also results in products with different storage times. Cold smoked products are more humid, so they are less time-consuming.

4) Influence of hygiene in handling - Hygiene in handling, since the capture and throughout the entire marketing circuit is of extreme importance, since the fishery products, after capture, are more susceptible to contamination. 5) Influence of capture and storage temperature - The capture methods influence the decomposition of fishery products, as they may suffer more or less invasive injuries, resulting from contact with the gear or mutilation by attracted predators fish caught in the net. These lesions facilitate the entry of microorganisms. The fishing gear, such as the gillnet, can imply a prolonged and fatiguing death, which leads to a rapid consumption of carbohydrates and a consequent higher post-mortem pH, favoring microbial multiplication. Bad practices on board, such as injuries caused by handlers, delays in sorting, preparing and storing operations, insufficient hygiene of gear, personnel, equipment and utensils, can contaminate fishery products and facilitate microbial development. The exhaustion of fishery products in the catch, the lack of oxygen and excessive handling, are factors that accelerate the deterioration, due to the complete consumption of reserve glycogen and the reduction in pH is less pronounced. Glycogen, as a precursor to muscle energy, plays an extremely important role in the appearance and intensity of rigor mortis that sets in after capture. Muscle acidity depends on this process, and it is necessary for later conservation. Thus, a fatigued fish during the capture will result in a less acidic meat, with a shorter conservation period.

Middelburg - Netherlands

Main good hygiene practices in establishments • Wear appropriate and exclusive clothing whenever handling detergents and / or disinfectants when carrying out cleaning and disinfection operations; • Never manipulate food during cleaning and / or disinfection operations; • Keep all cleaning and disinfection products in their original packaging and ensure that the label is not damaged; • Before using any detergent and / or disinfectant, always consult the respective technical data sheets or labels and check if it is approved for use in the agri-food industry; • If it is not possible to identify the product, inform the person in charge immediately; • Never mix different cleaning or disinfection products, except in duly indicated situations; • All food handlers are responsible for cleaning the surfaces, equipment and utensils used by them, and must comply with the pre-established hygiene plans; • It is extremely important to respect the dosage, contact time and method of application of the disinfectant; • The temperature of the water in which the disinfectant is diluted cannot be too high to avoid deactivating the product; • Disinfection should only be performed in strictly necessary situations; • Never use brooms to sweep floors in kitchens and dining rooms;

Food security has become, in recent years, a pressing issue and has a great impact on public opinion. Legitimately, consumers expect the food they buy to be safe and fit for consumption. This greater concern with food can only be understood if we take into account both the evolution of society and the greater sophistication in food production, which has occurred in recent years. An effective food security policy requires traceability of food for humans and animals, as well as ingredients, which means that all companies in the food sector, both animal and human, must have systems in place to identify: - Food suppliers; - Animal feed suppliers; - The companies to which they supplied this type of products. Traceability was defined by the quality management systems, especially by the ISO (International Organization for Standardization) standards, namely the group 9000 standards and the group 22000 standards regarding food safety management. Therefore, an efficient traceability system must consist of quality standards and / or references aimed at guaranteeing and preserving the final quality of the product, as well as allowing periodic audits and surveys at any stage of the consumer food production chain.

To prevent cross-contamination between products, you should: • Remove products of plant origin from those of animal origin; • If it is impossible to have two chambers, separate raw and cooked food; • Place “dirtier” foods on a lower level than “cleaner” ones; • Always place confectioners on the upper shelves; • Always protect food placed on the shelves from possible contamination (well packed in proper packaging); • Do not place wooden boxes or pallets inside the refrigeration equipment; • Ready-to-consume products must have extra vigilance and protection. In order to avoid the transmission of smells between products, one must pay attention to: • Foods that transmit odors: cod, fish, cold meats, oranges, lemons, onions, etc. • Foods that capture odors: eggs, milk, dairy products. Therefore, you should avoid storing or packaging incompatible products, namely those that transmit odors and those that capture odors. Due to high energy consumption and possible malfunctions, cold equipment should be kept away from heat sources (such as machinery and equipment).

Crustaceans - are invertebrate animals, with articulated appendages arranged in pairs and the body covered by a chitin shell, calcified or not. Most crustaceans are decapod (five pairs of legs finished in a nail, claw or pincer). The only non-decapod species of interest is perceives.

• Decapod crustaceans can be classified into brachyurus, with a reduced and non-edible abdomen (crab, spider crab) and macruros, with a developed and edible abdomen.

Macrust crustaceans comprise the subgroups: swimmers (shrimp, gamba) and walkers (lobster, crayfish, lobster).

After a day, the fish should be stacked again so that the fish that were at the bottom of the pile are now on top. In this way, the salt is distributed more evenly (add more salt if necessary) and it will prevent the fish at the bottom of the pile from receiving a different amount of salt than the fish above. After salting, the fish should have a clear and transparent appearance. When touching it, the fish must be hard and completely covered with a white layer of salt. You must master the smell of fish and brine. Strongly salted fish, if properly covered, can be stored for a long time. A disadvantage of this method is that when the brine drains, it leaves the fish in dry conditions. In this way, fatty fish species may become rancid due to their exposure to air.

Furans Furans are produced during the processing and storage of foods containing carbohydrates, both industrially and at home. In the acidic conditions that normally occur in food, the dehydration of carbohydrates leads to the formation of compounds such as 5-hydroxymethylfurfural (HMF), whose contents can exceed 1g / kg in different foods. HMF has been classified as a carcinogen and is recognized as an indicator of deterioration in food quality as a result of overheating or prolonged storage. It should be noted that flavorings added to foods may contain several furans. The sulfonation and bioactivation of HMF to 5-sulfooxymethylfurfural (SMF), allows this compound to bind to DNA and present cytotoxic and mutagenic effects.

Poisonous Fish They are fish that accumulate in their viscera, skin and / or muscle, biotoxins produced by bacteria or algae. Fishery products derived from poisonous fish from the Tetraodontidae, Molidae, Diodontidae and Canthigasteridae families cannot be marketed.

Some fish in the Tetraodontidae family, such as puffer fish, have tetrodotoxin in their liver, roe and intestines. This natural toxin is produced by various symbiotic bacteria found naturally in marine animals and is the most deadly of natural poisons for humans in low amounts (a single milligram is fatal).

Deterioration of molluscs Mollusks (oysters, mussels, squid and scallops) differ in their chemical composition from both teleost fish and crustaceans, as they have a significant level of carbohydrates and a small total amount of nitrogen in their meat. Glycogen in mollusc meat is fermented during microbial deterioration. The large amount of carbohydrates in mollusks is what differentiates its deterioration from that of other seafood. Shellfish meat contains high levels of nitrogenous bases, just like crustaceans, and contains higher levels of arginine, aspartic acid and glutamic acid than fish muscle. The microorganisms in mollusks vary widely, depending on the quality of the water from which they were captured, the quality of the washing water and other factors, and include Serratia, Pseudomonas, Proteus, Clostridium, Bacillus, Escherichia, Enterobacter, Shewanella, Lactobacillus, Flavobacterium and Micrococcus.

Oysters and other mollusks must be washed before and after removing the shells. As they still contain mud, sand and dejections must be washed to avoid contamination of the product. Those that are opened by steam are lightly cooked becoming hard. If, on the other hand, the live bivalves and the shell are opened with a knife, their meat must be washed and blanched. In either case, they must be washed to remove any sand, shell or other contaminating substances. The washing must use continuous flows of drinking water, in order to prevent the accumulation of contaminating substances. Shell fragments left in the product can be dangerous and cause disease to consumers. Part of these fragments can be removed with washing, but there are others that can only be removed manually. There is also another method of extraction, which consists of submerging the fish or mollusc in a bath of saturated salt, causing the meat to float and the shell to be deposited on the bottom; the salt used must be taken into account when preparing the seasoning.

Principle 6 - Establish verification procedures that confirm the proper functioning of the HACCP; They must ensure that: - CCPs, monitoring procedures and critical limits are appropriate; - corrective actions have been taken correctly. They must be done at the end of the HACCP study and then at predefined intervals. Verification: Methods, procedures or tests additional to those used in monitoring, which allow to determine the effectiveness of the system and whether it is in accordance with the plan. Examples of verification procedures: • Audits to the HACCP plan; • Audits to the HACCP System and its records; • Review of deviations and corrective actions; • Microbiological tests on intermediate products and final product; • Troubleshooting products in the distribution chain / points of sale; • Analysis of the consumer's use of the product.

Smoking Smoking leads to a reduction in aW to values below 0.95. It allows the deposition of antimicrobial substances such as phenols, formaldehyde and nitrites and antioxidant phenolic substances. These substances favor an inhibition of microbial proliferation, delaying the self-oxidation (and rancidity) of lipids. Smoke is obtained by burning wood, at low temperatures and under an oxygen-deficient atmosphere, producing smoke rich in aromatic substances and preservatives. The wood must be burned slowly, on a very hot surface without producing a flame. The formation of toxic compounds must be controlled, together with the quality of the wood used. The optimum parameters are the burning of sawdust at 400°C with a nitrogen flow of 1500 L/h, followed by oxidation at 200°C with air flow of 1500 L/h for every 50g of sawdust.

• Ventilation must be sufficient to remove excess steam, smoke and unwanted odors and cross contamination by aerosols must be avoided; • Adequate facilities must be provided for washing and disinfecting the equipment, when appropriate; • Non-potable water pipes must be clearly identified and separated from drinking water to avoid contamination; • All plumbing and sewers must be able to handle the maximum loads; • The accumulation of solid, semi-solid or liquid waste must be minimized to avoid contamination; • When appropriate, containers for offal and waste must be clearly identified, made of impermeable materials and have an adequate lid; • There must be separate and adequate facilities to avoid contamination by: - Toxic or dangerous substances; - Dry storage of materials, packaging, etc .; - Offal and waste; • There must be adequate sanitary and hand washing facilities, isolated from the handling areas; • The entry of birds, insects, or other pests and animals must be avoided; • Water pipes must be equipped with reflux devices, where appropriate; • Provide adequate lighting on all work surfaces.

Types of traceability There are two types of traceability: Downward or “downstream” traceability, which consists of finding the industrial or commercial destination of a batch of products until storage at the point of sale, that is, from raw materials to the final product at the point of sale; Upward or “upstream” traceability where it is possible to survey all production steps from a batch of finished product until you find the history and origin of the batches of raw materials that make up the finished product.

Prevention of foodborne diseases The most common cause of food-borne illnesses is the prior preparation of food too far in advance and its poor storage, at incorrect temperatures. Pathogenic bacteria that cause food infections are very difficult to detect as they do not affect the taste or smell of the food. The groups particularly vulnerable to food-borne diseases are children, the elderly, the sick and pregnant women, in the latter case the fetus may be affected (in the case of some contaminations) and suffer irreversible genetic changes. The prevention of foodborne diseases is only possible when we recognize and know the main causes that are at its origin. So you should pay attention to: 1 - use of contaminated ingredients; 2 - inadequate food handling and preparation; such as insufficient cooking to destroy bacteria; use of food scraps or inappropriate reuse of leftovers 3 - inadequate food cooling, such as cooling to room temperature for a prolonged period; 4 - preparing meals too long in advance; 5 - manipulation by infected people; 6 - contamination from raw food, contaminated surfaces or equipment, for ready-to-eat foods (cross contamination); 7 - incorrect or insufficient hygiene and disinfection of food contact surfaces, refrigeration chambers, installations and the manipulator itself.

Traceability works as a complement to quality management and when applied in isolation it does not mean safety for the product or the process. It must be combined with other quality control systems, such as the HACCP (Hazard Analysis Critical Control Point) and codes of good practice such as the EUREPGAP (Euro Retailer Produce Working Group / Good Agricultural Practice) which is a normative protocol of good practices handling of fruit and vegetable production. HACCP (Hazard Analysis Critical Control Point) is a preventive control system aimed at food security. It is an organized, systematic and scientific method, as well as a documented and verifiable contribution to the implementation of a system for monitoring and traceability of the manufacturing process. It is an internationally recognized system that can be applied to the entire food industry as well as to all sectors downstream and upstream. This system is an integral part of the Codex Alimentarius “International Code of Recommended Practices for General Principles of Food Hygiene” as a way of ensuring food safety. HACCP is therefore a systematic approach to the prevention and control of potential health hazards in food operations. It works as a tool for identifying and analyzing critical points at different stages of the process, while allowing the establishment of the necessary means to control these points and to apply proactive instead of reactive monitoring.

6 - Washing of Fishery Products After boarding and as soon as possible, fishery products must be protected from contamination and the effects of the sun or any other source of heat. For the washing of whole fishery products, headed and / or gutted on board, vessels may use drinking water or clean sea water. It is important that the fish is washed with running water, since the presence of remains of viscera or blood favors microbial multiplication. Clean seawater must not contain microorganisms, harmful substances or toxic marine plankton in susceptible quantities that affect the health quality of fishery products. In the vessels, the water inlets must be located in places that avoid contamination of the same (for example, with oils, fuels, sewage, etc ...).

Prions The prion is an infectious protein particle with the ability to modify other proteins making them copies of itself. Some diseases produced by prions are: Transmissible Spongiform Encephalopathies (TSE), such as Bovine Spongiform Encephalopathy (BSE-mad cow disease) and its human variant, sheep and goat scrapie and Creutzfeldt-Jakob disease ( CJD). It consists of a modified protein that, upon contact with a healthy protein, modifies it, converting it into a pathogenic protein that, in turn, will modify another healthy protein, producing a chain reaction.

Sources of food contamination: Regardless of origin, it is important to mention that Man, as a food handler, is the main cause or vehicle of transmission of foodborne illnesses, either due to incorrect hygiene practices, or due to the lack of basic knowledge about food hygiene and safety, or still by carelessness. According to statistical studies by the World Health Organization, of food-borne diseases, more than 60% of cases are due to inadequate processing and contamination techniques of food served in restaurants. Food can suffer microbial contamination from contact with the surrounding environment. The sources of contamination can have several origins, eight sources are considered: • SOIL AND WATER: soil microorganisms can contaminate the air through winds and subsequently reach water bodies through rains. Aquatic microorganisms can be transferred to the soil through clouds and later by rain, so they are almost the same. However, some microorganisms in marine waters are unable to survive in the soil due to the need for salinity (eg Alteromonas spp.). The bacterial flora of seawater is formed by Gram negative and some Gram positive microorganisms.

• rigor mortis phase It is defined by the rigidity of the animal's muscle tissue, resulting from a series of complex chemical changes, which appear in the muscles after death and after the depletion of glycogen levels. Typically, the severity occurs several hours after death and disappears spontaneously two days later, although the onset and duration depends on the ambient temperature. At a mild temperature, it starts between three to four hours post-mortem, (hardening the meat and increasing the acidity, at this stage there is no deterioration) and the maximum effect of rigor mortis appears in the subsequent twelve hours, finally relaxation occurs approximately thirty and six hours after death. The duration of the rigor mortis phase and the final pH (minimum pH reached during the rigor mortis phase) are directly related to the glycogen content at the time of capture and the temperature. Thus, the higher the glycogen levels, the later rigor mortis will install, keeping the fish in good quality for longer, at this stage the acidic environment is unfavorable to the development of microorganisms. In fish not fatigued in the catch, due to a high concentration of glycogen in the muscle, the rigor mortis phase occurs later and is longer and the final pH will be lower, at low temperature. When the opposite happens and the fish underwent great physical effort to catch, this phase will be more premature and will last less time. In the latter case, the final pH is higher and is more prone to contamination by microorganisms.

Storage conditions The food after its preparation should be consumed immediately, preferably within a maximum of 1 hour and 30 minutes, in order to avoid the development of microorganisms. The warm temperatures place food in the “danger zone” so that the development of microorganisms is favored. Food or meals that are not for immediate consumption should be kept in conditions that allow them to be maintained at the recommended safety temperature, depending on the type of food, the time and the way it will be consumed. After cooking, these foods must be quickly cooled to 10°C in a maximum period of 2 hours and then stored at temperatures equal to or less than 4°C. These foods must be consumed within 7 days. Cooling should be carried out in rapid cooling cells. If they do not exist, cooling should be carried out by placing the container with the food in a cold water bath and then introducing it in the cold room.

<a href="https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guidance-sampling-final_en.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guidance-sampling-final_en.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/audits_analysis/files/audit_plan_and_paq.pdf">https://ec.europa.eu/food/sites/food/files/audits_analysis/files/audit_plan_and_paq.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_en.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_en.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_item04.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_item04.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_item05.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_item05.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_cl_2015-01.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_cl_2015-01.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_cl_2014-25.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_cl_2014-25.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_agenda_item03.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_agenda_item03.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_agenda_item12.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_agenda_item12.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_cl_2012_31_pt7.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_cl_2012_31_pt7.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_cl_2012_31_pt8.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_33_cl_2012_31_pt8.pdf</a> <a href="https://audiovisual.ec.europa.eu/en/video/I-133640">https://audiovisual.ec.europa.eu/en/video/I-133640</a> <a href="https://audiovisual.ec.europa.eu/en/video/I-133641">https://audiovisual.ec.europa.eu/en/video/I-133641</a> <a href="https://audiovisual.ec.europa.eu/en/video/I-133642">https://audiovisual.ec.europa.eu/en/video/I-133642</a> <a href="https://audiovisual.ec.europa.eu/en/video/I-133642">https://audiovisual.ec.europa.eu/en/video/I-133642</a> <a href="https://audiovisual.ec.europa.eu/en/video/I-133643">https://audiovisual.ec.europa.eu/en/video/I-133643</a> <a href="https://audiovisual.ec.europa.eu/en/video/I-131693">https://audiovisual.ec.europa.eu/en/video/I-131693</a> <a href="https://audiovisual.ec.europa.eu/en/video/I-086109">https://audiovisual.ec.europa.eu/en/video/I-086109</a>

9th stage - Establishment of monitoring processes for each of the critical control points An essential part of an HACCP program is the design of a monitoring procedure to ensure compliance with the critical limits established for each CCP. These procedures usually refer to activities performed during the process or tests that can be performed quickly. Monitoring should always allow monitoring of operations and quick action in case of deviation. They must therefore be able to provide information in a timely manner so that decisions about whether or not a product is acceptable are made at that stage of the process. Monitoring procedures should describe the methods, frequency of observations or measurements, associated record and identify the critical point, as well as who monitors and records. There should always be records of all monitoring activities carried out for each critical control point, always signed by the person who performed the monitoring.

Low aw &lt; 0,60 Stable microorganisms. Intermediate aw 0,60 – 0,85 Subject to fungal deterioration or by halophilic bacteria (saline media). High aw &gt; 0,85 Fungal and / or bacterial deterioration;&nbsp;Growth of pathogenic bacteria. The fish has aW values&gt; 0.90 therefore they are very perishable products that are easily degraded.

3) Nutrients or chemical composition - microorganisms use food as sources of nutrients and energy. From the environment, they use chemical elements to build their biomass, extract molecules that they do not synthesize (and that are essential for growth) and use the part of the substrate that can be used as an energy source. In this way, the lack of some essential nutrient, or a deficiency in a non-essential but necessary nutrient, will cause delay or impossibility of growth. However, normally there is no lack of any nutrients in fish, unlike what happens in other foods (for example, in egg whites, there are no certain nutrients, which is a form of defense against microorganisms). Fish is therefore an excellent food, balanced and rich in several essential nutrients, so that microorganisms have no difficulty in growing in this medium. It is even one of the reasons that justify the high perishability of the fish. Molds form the group of organisms with weak nutritional requirements, followed by yeasts, gram-negative bacteria and finally gram-positive bacteria. In fish, bacteria are the most common group of microorganisms.

Factors that affect the composition and quality of fish The specificity of the chemical composition, together with the possible effects from different forms of capture, leads to the fact that fishery products deteriorate more rapidly than other foods. The contamination of fish by microorganisms can depend on several intrinsic and extrinsic factors, being responsible for affecting the quality of these products. Intrinsic factors 1) pH - influences chemical and biochemical reactions and, consequently, microorganisms. The development of a microorganism can only occur within a certain pH range. The optimum pH for a species is one in which the microorganism has the fastest growth. The pH scale ranges from 1 (lowest pH value) to 14 (highest pH value). Most bacteria grow best in environments close to neutrality (pH 6.0 - 8.0). Few bacteria are able to grow at acidic pH (pH 4.0). Molds and yeasts are generally the most acid-tolerant microorganisms, growing in environments with pH values of 3.5 - 4.0 and 4.5 - 6.0, respectively. The pH affects the rate of growth of microorganisms and also their rate of survival during storage.

Pre-smoking processes include: • Fish opening and cleaning • Salting (immersion, for a period that depends on the size and fat content of the fish, in concentrated brine, usually 70 to 80%) • Placing on grids or supports suitable for the oven

Design and construction of fishing and catching vessels The design and construction of a fishing vessel and vessels for catching farmed fish and shellfish must take into account the following aspects: &nbsp;1 - Facilitate Cleaning and Disinfection • The materials of the surfaces that come into contact with the fishery products must be resistant to corrosion, smooth and easy to clean; • Surface coatings must be durable and non-toxic; • Ships must be designed and built in such a way as to minimize interior sharp edges and projections, in order to avoid the accumulation of dirt; • Construction must facilitate good drainage; • A good supply of clean water or drinking water, at an adequate pressure.

• Saxitoxin toxin is a neurotoxic polypeptide produced by some dinoflagellates (cell algae without a cell wall), some algae that are known to cause red tides. This toxin is filtered and retained by mussels, oysters and other bivalves without causing any harm to them. However, human ingestion of contaminated bivalves can cause a very severe acute poisoning known as Paralytic Shellfish Poisoning - (paralyzing shellfish poisoning). This toxin, like ciguatera, remains active, even after cooking the food. • Tetrodotoxin is a potent toxin of marine origin, produced by several animal species, but especially by the globe fish. This fish, which is found mainly in the seas of Japan, is a meal that is very popular in Asian countries. As it is highly toxic, it is also used by many for the purpose of suicide. • Histamine intoxication (scombroid poisoning), from fish such as mackerel, tuna and yellowfin, occurs when the tissues of these fish decompose after being caught and release high levels of histamine. After ingestion, histamine causes immediate facial redness. The histamine content in certain fishery products is regulated at European level. In addition to these microorganisms that cause toxin infections and the aforementioned toxins, there are other microorganisms, viruses, parasites and toxins that, although worldwide, are not very significant, can cause very serious damage in the areas of their incidence.

Preparation processes The evisceration, skin removal, spine and head extraction and canning / filling operations must be carried out in good hygiene conditions in order to avoid contamination and deterioration of the product. The different preparation operations must be well linked so as not to stop (consequently loss of quality), possible contamination and deterioration. Evisceration must be carried out in such a way that none of the viscera remains long enough to decompose and allow odors and bad tastes to appear in the final product. All cuts must be made with the utmost hygiene and precision in order to remove waste without leaving cracked surfaces or wasting product unnecessarily. Fish should be washed with drinking water immediately after undergoing any evisceration, scraping, peeling, extraction or removal of the head and pimples.

References QIM- Quality Index Method - <a href="https://www.qim-eurofish.com/">https://www.qim-eurofish.com/</a> <a href="https://eur-lex.europa.eu/legal-content/EN/AUTO/?uri=celex:32004R0852">Regulation (EC) No 852/2004 on the hygiene of foodstuffs</a>&nbsp;- <a href="https://eur-lex.europa.eu/legal-content/EN/AUTO/?uri=celex:32004R0852">https://eur-lex.europa.eu/legal-content/EN/AUTO/?uri=celex:32004R0852</a> REGULATION (EU) No 1379/2013 Organisation of the markets in fishery and aquaculture products, amending Council Regulations (EC) No 1184/2006 and (EC) No 1224/2009 and repealing Council Regulation (EC) No 104/2000 - <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32013R1379&amp;from=PT">https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32013R1379&amp;from=PT</a> COMMISSION REGULATION (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs – <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32006R1881&amp;from">https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32006R1881&amp;from</a> COMMISSION REGULATION (EC) No 2074/2005 - <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32005R2074&amp;from=PT">https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32005R2074&amp;from=PT</a> <a href="https://ec.europa.eu/transparency/regdoc/rep/1/2013/PT/1-2013-897-PT-F1-1.Pdf">https://ec.europa.eu/transparency/regdoc/rep/1/2013/PT/1-2013-897-PT-F1-1.Pdf</a> <a href="https://eur-lex.europa.eu/legal-content/EN/AUTO/?uri=celex:32004R0852">Regulation (EC) No 852/2004 on the hygiene of foodstuffs</a>&nbsp;- <a href="https://eur-lex.europa.eu/legal-content/EN/AUTO/?uri=celex:32004R0852">https://eur-lex.europa.eu/legal-content/EN/AUTO/?uri=celex:32004R0852</a> REGULATION (EU) No 1379/2013 Organisation of the markets in fishery and aquaculture products, amending Council Regulations (EC) No 1184/2006 and (EC) No 1224/2009 and repealing Council Regulation (EC) No 104/2000 - <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32013R1379&amp;from=PT">https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32013R1379&amp;from=PT</a>

Food smoked or grilled over charcoal can have considerable amounts of PAH, resulting from the smoking or grilling process, especially when the smoke is directly affecting the food. Some factors such as the percentage of moisture in the wood, the amount of air supplied and the combustion temperature used affect the formation of PAHs. Daily consumption of carcinogenic PAHs resulting from the feeding of approximately 3 μg / day can have harmful effects on human health. This amount is about 20 times higher than the level of exposure by inhalation (0.13 μg / day) and 500 times higher than the dose ingested in water (0.006 μg / day).

Extrinsic factors 1) Relative humidity - directly interferes with the water activity (aW) of the food. If we store a food with low aW in an environment with high relative humidity, the water activity of the food will increase, and it may suffer deterioration by microorganisms. The binomial relative humidity / temperature cannot be neglected, in general, the higher the storage temperature, the lower the relative humidity should be. Note that the reverse is also true. Without water, bacteria cannot take advantage of the nutrients that surround them, they do not grow or multiply in dehydrated foods, but they also do not die. Food tends to absorb moisture thereby increasing water activity (aW). Dehydrated foods with low aW tend to absorb water from the environment on their surface, providing the development of microorganisms, for example flour, crackers.

Hygiene control program The potential effects of capturing and handling products, handling on board ships or production activities on the premises on the safety and suitability of fish, seafood and their products must always be taken into account. In particular, it includes all points where contamination may exist and specific measures are taken to ensure the production of a safe and healthy product. The types of control and supervision required will depend on the size of the operation and the nature of the activities. Plans should be made to: - avoid the accumulation of waste and waste; - protect fish, seafood and their products from contamination; - eliminate all hygienically rejected materials; - monitor personal hygiene and health standards; - monitor the pest control program; - monitor cleaning and disinfection programs; - monitor the quality and safety of water and ice supplies.

11th stage - Establishment of verification procedures These procedures are used to verify that the HACCP plan is valid and operational. These activities may include, for example, microbiological analyzes, audits of the HACCP plan, audits of the HACCP system, deviations analyzes and corrective measures implemented, sampling, etc. 12th stage - Establishment of documentation and data collection Records are essential to determine whether or not to comply with the HACCP plan. These records must be defined (they can be in any format) and a methodology for their maintenance and conservation must be established.

Mollusks such as oysters, mussels, clams and cockles, collected from the coast in polluted areas, are the main foods involved in foodborne viruses. Fruits and salads are another group of foods often associated with toxin infections. The contamination of these products normally occurs during their production due to the use of human excreta as fertilizers. Parasites Worms and protozoa are parasites, that is, organisms that live on or inside another organism (the host) benefiting from this association, while harming the host from which they usually obtain nutrients. Foodborne diseases caused by these parasites are much less frequent than those of bacterial origin. The parasites, much larger than the bacteria, can grow and reach the adult state in the gastrointestinal tract of man, or be directly ingested by consuming contaminated animal tissues. In some cases, symptoms can last for several weeks after which they subside or disappear and then reappear. Worms are parasitic with an elongated or flattened body and without an internal or external skeleton. And protozoa are unicellular beings, mostly heterotrophic and with specialized mobility. Among the main parasites that cause foodborne diseases are Giardia lamblia (G. intestinalis), Cryptosporidium parvum (protozoa) and Trichinella spiralis (worm).

When cooking fish in oil, it is necessary to take into account the quality of the oil to be used, as this may contribute to an unpleasant taste of the fish. Only good quality vegetable oil should be used. After cooking, the fish is practically free of microorganisms, so it is important and urgent that cooling is done as quickly as possible. In order to avoid optimum temperatures for the development of microorganisms that eventually resisted cooking, which may cause the fish to deteriorate.

For each identified hazard, control measures, if any, that can be or are carried out must be considered and described. One or more identified hazards can be controlled by a control measure (for example: sterilization or heat treatment that reduces the level of contamination with pathogenic microorganisms). Control measures must be based on detailed procedures to ensure their effective implementation.

Example of CHAC Methodology for a restaurant so considering the following steps: Control Stage / Points to be controlled 1 - Why? (Principles 1 and 2 of the HACCP system) 2 - How / When to do it? (Preventive measures, Principles 3 and 4 of the HACCP system) 3 - What to do in case of failure? (Principle 5 of the HACCP system) 4 - How to prevent it from happening again?(Principle 6 of the HACCP system) 5 - Records (Principle 7)

Mollusks - are invertebrate animals, soft-bodied and without articulated limbs and their classification is made according to the type of shell.

• Cephalopods, molluscs with no evident or absent external shell and mouth surrounded by eight to ten tentacles with suction cups (octopus, cuttlefish, squid, pot).

• Univalve mollusks (for example, conch, you know) have a single shell and bivalves have two shells (for example, cockles, clams).

2) Influence of intrinsic properties - After evaluating the characteristics of each product, it is possible to establish correct storage conditions, although a perishable product such as fishery products is influenced by multiple factors, it can usually be considered that fish with thicker skin they are better preserved, fatty fish deteriorate more quickly due to the oxidation of lipids, the lower pH in the post mortem state also helps the deterioration to be slower and the higher the amount of oxide of trimethylamine (OTMA), the faster the deterioration, as it will lead to the rapid development of trimethylamine (TMA), if the products remain, the eggs will degrade more quickly (this factor is seasonal). 3) Influence of evisceration on fish - the quality and storage time of the fish depend a lot, whether or not it has been eviscerated right after being caught, with minor exceptions being rare if not eviscerated. On the other hand, gutting will expose the abdomen area to air, and therefore, it will make you more susceptible to oxidation and discoloration. Thus, it is necessary to take into account some characteristics of fishery products, such as age, species, the amount of lipids, the method of capture, among others, before deciding whether evisceration will be advantageous. Normally, for fatty, small and medium sized fish, such as sardines, mackerel and horse mackerel, evisceration is not carried out immediately after capture, as it would cause oxidation problems, in addition to being quite sensitive species.

3rd stage - Identification of the intended use of the product The HACCP team must define the normal use of the product by consumers, as well as the target group of consumers it targets. It must be specified where it will be sold and who the target consumers are, especially if they are at risk (pregnant women, the elderly, babies, etc.). 4th stage - Elaboration of the process flow diagram (manufacturing flow chart) and schematic of the manufacturing area A process flow diagram (manufacturing flow chart) must be constructed with the exact sequence of all manufacturing steps and time / temperature conditions throughout the process. This diagram should be based on interviews, observation of operations and other sources of information that are considered important. The diagram must identify the stages of the process (from receipt to dispatch) used for the production of the food in question and its sequence, as well as stages in which they occur: • Inputs of raw materials and intermediate products; • Reuse or recycling of raw materials / product; • Removal of intermediate products, by-products or waste; • Potential routes of cross contamination. A manufacturing area layout (production layout) must also be constructed in order to demonstrate the product flow and the circulation of employees within the factory. Personnel flow should indicate the movements of employees within the factory, including clothing, washrooms and canteens. The location of the taps and the bait stations, too, must be marked.

Stage: Distribution 1 - Cooked foods that are not served immediately need to be kept warm or cold - some dangerous bacteria can grow. Surrounding bacteria can contaminate food ready to distribute. 2 - Place the food to be served hot in greenhouses / water baths preheated to a temperature of about 90ºC (confirm with the indications of each equipment) in order to ensure that the food is above 65 ° C - Contamination Crusade. Put food to be served cold (temperatures between 0 to 5 ° C) - Maintenance of the Cold Chain. Food handling with suitable utensils - do not handle food directly with your hands - Cross Contamination / Hygiene. See the state of cleanliness of the cold and water bath / greenhouse equipment - Sanitization. Checking the temperature of the refrigeration equipment at least twice a day and water bath / stove when used. 3 - Adjust the water bath or stove whenever the temperature is below 90 ° C. Cover the water bath. Discard food that has been at room temperature for more than 30 minutes. Repair the devices in case of malfunction. Place the food products for other similar refrigeration equipment. 4 - Maintenance of refrigeration equipment. Training of employees. 5 - Temperature recording of cold equipment and greenhouses / water baths.

The period of rigor mortis of the fish must be extended by refrigerating it, because the longer this period, the greater the chances of delaying the next process of deterioration. As a result, fresh fishery products must be kept at a temperature of melting ice. Poor storage, namely poor quality of ice water, insufficient amount of ice or even the absence of any cooling system, is also bad practice and contributes significantly to the decomposition of fishery products. Autolysis is minimized in fish stored in boxes of a depth not exceeding 30 cm and the overlap of which does not put pressure on fishery products. If the vessel does not have a hold, the fish should be placed in boxes with ice and protected, for example with an empty box. The amount of ice required depends on the length of the fishing trip, the ambient temperature and the conditions of isolation of the hold. Several fish / ice ratios are used, however, at least 1 part of ice is needed for 3 parts of fish to be properly cooled.

Torres Vedras - Portugal

• Resolution phase of rigor mortis The direct origin of the resolution of rigor mortis is not yet completely defined. However, the processes leading to this phase appear to have an autolytic origin. Parallel to this process, cell degradation reactions occur, such as tissue autolysis, protein denaturation, fatty acid release and progressive disorganization of the contractile apparatus. These degrading processes and the action of some microbial enzymes again lead to the relaxation of the muscle making its texture soft.

Service After cooking, the various foods that make up the menus are arranged on the plates. At this stage, all personal hygiene rules must be respected, never touching food directly with your hands, but always using tongs, spoons or spatulas suitable for this purpose. In self-service situations care should be taken to place cutlery intended for the user, including dessert cutlery, in appropriate sachets, together with the napkin. In situations where the consumer uses the desired quantity (bread, salads, etc.), there must be adequate and exclusive utensils for each food, in order to avoid possible cross contamination. These foods must be available in protected equipment (with cover, door, shelf, etc.), in order to prevent respiratory droplets, hair, objects, dust, etc. from falling on food.

Some of the most common parasites transmissible to humans can be divided into three groups: nematodes (Anisakis simplex and Pseudoterranova decipiens), cestodes (Diphyllobothrium latum) and tremodes (Opisthorchis felineus).

The risk of adverse health effects caused by certain hazards may, under certain circumstances, increase in aquaculture products when compared to fish and crustaceans from marine environments. The risk of diseases caused by food associated with aquaculture products is related to inland and coastal ecosystems, where the potential environmental contamination is higher when compared to deep-sea fisheries. In some parts of the world, where fish and seafood are eaten raw, or partially cooked, there is an increased risk of contracting diseases of bacterial origin or caused by parasites in food. To perform a risk analysis as part of the HACCP plan development process, handlers must have scientific information about the potential hazards associated with raw materials and products for further processing.

Advantages of the HACCP system • Optimizes the technical and human resources used in addition to directing them to critical activities; • Facilitates more efficient self-control actions, especially with less likelihood of failures / accidents and fraud; • Establishes a climate of trust before official authorities, economic agents and the consumer in general in terms of food safety; • Motivates staff training; • Provides a broad and objective view of what is actually going on in the company; • It allows to reduce the costs of non-quality since it is based on a preventive philosophy of reducing costs and waste; • It is recommended by the World Health Organization (WHO), the International Commission for Microbiological Specifications for Food (ICMSF) and the United Nations Organization for Agriculture (FAO), which considers it one of the most effective means of controlling problems in food production; • Can be used as evidence of defense against legal actions; • It is a complement to other management systems, namely the quality management system;

3 - Chemical contamination - chemical substance or residue, comes into contact with a food or is formed in the food due to thermal transformation processes. Examples: Antibiotics, pesticide residues, cleaning and disinfecting agents (eg NaOH), heavy metals, oils, lubricants, etc ... Through food, the human being is exposed to mutagenic / carcinogenic compounds that are naturally formed in food during the thermal processes of industrial or domestic transformation. Compounds such as aromatic heterocyclic amines, polycyclic aromatic hydrocarbons, nitrosamines, furans and acrylamide can occur in foods processed by the effect of heat.

The fish of the Scombridae (tuna), Clupeidae (sardine), Coriphenidae (golden), Engraulidae (anchovy) and Pomatomidae (anchovy) families naturally present large amounts of histidine in their composition. After the fish's death and due to the subsequent microbial development, histidine is transformed into histamine, a biogenic amine susceptible to causing anaphylactic reactions in humans. The transformation of histidine to histamine is considerably delayed when the fish is kept below 5°C.

Frying oils When cooking food, the possibility of chemical contamination through the cooking process itself must be taken into account. This is the case of the degradation of edible oils in the course of frying processes. Prolonged heating to high temperatures, with the presence of water and oxygen contained in the food, causes the oxidation of the frying oil, resulting in toxic chemical compounds. There are some good practices that, if established, allow extending the durability of oils, namely: • The use of good quality oils, resistant to high temperatures; • The implementation of an oil substitution practice, adequate and previously validated, with the junction of new oil with used oil or two different types of oil being totally prohibited; • The oil is not heated to temperatures above 180°C; • The filtration of the oil after each use and after cooling, in order to remove solid particles; • Do not exceed the number of fries that an oil can withstand; • Protect oil in fryers from contact with air and light; • Empty and clean the fryer vats after each use; • Carry out routine analyzes of oil quality • Deposit the inappropriate used oils in suitable containers for later treatment by specialized companies and never pour them into the wastewater drains, as they will contaminate and hinder the wastewater treatment process at the treatment plants (WWTP).

Principle 3 - Establish critical control limits that must be respected to ensure that each CCP is under control; that is: • Define critical limits (target value and tolerance) for each CCP identified with a scientific and / or legislative basis. Sometimes it is not simple, especially in the case of subjective data (such as visual inspection). In these cases, the critical limits must contain very clear specifications, as well as examples of what is considered unacceptable. Eg photos • In thermal processing, the critical limits must have a scientific basis and the parameters to be measured must allow to demonstrate that the PCC is under control. Eg: temperature, time, flow, humidity, pH, available chlorine. Critical limit - Value / Criterion that differentiates acceptability from unacceptability of the process.

COMMISSION REGULATION (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs – <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32006R1881&amp;from">https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?Uri=CELEX:32006R1881&amp;from</a> COMMISSION REGULATION (EC) No 2074/2005 - <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32005R2074&amp;from=PT">https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32005R2074&amp;from=PT</a> <a href="https://ec.europa.eu/food/safety/chemical_safety/food_contact_materials/evaluation_prt_en">https://ec.europa.eu/food/safety/chemical_safety/food_contact_materials/evaluation_prt_en</a> <a href="https://ec.europa.eu/food/safety/chemical_safety/contaminants_en">https://ec.europa.eu/food/safety/chemical_safety/contaminants_en</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guid-doc-ident-mycotoxins.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guid-doc-ident-mycotoxins.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_analysis-guidance-2010_en.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_analysis-guidance-2010_en.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guidance-sampling-final_en.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guidance-sampling-final_en.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/audits_analysis/files/audit_plan_and_paq.pdf">https://ec.europa.eu/food/sites/food/files/audits_analysis/files/audit_plan_and_paq.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_en.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_en.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_item04.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccffp_34_agenda_item04.pdf</a> <a href="https://ec.europa.eu/transparency/regdoc/rep/1/2013/PT/1-2013-897-PT-F1-1.Pdf">https://ec.europa.eu/transparency/regdoc/rep/1/2013/PT/1-2013-897-PT-F1-1.Pdf</a> <a href="https://ec.europa.eu/food/safety/chemical_safety/food_contact_materials/evaluation_prt_en">https://ec.europa.eu/food/safety/chemical_safety/food_contact_materials/evaluation_prt_en</a> <a href="https://ec.europa.eu/food/safety/chemical_safety/contaminants_en">https://ec.europa.eu/food/safety/chemical_safety/contaminants_en</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guid-doc-ident-mycotoxins.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_guid-doc-ident-mycotoxins.pdf</a> <a href="https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_analysis-guidance-2010_en.pdf">https://ec.europa.eu/food/sites/food/files/safety/docs/cs_contaminants_sampling_analysis-guidance-2010_en.pdf</a>

Defrosting The correct defrosting of food is very important in food hygiene and safety. Food should be put to thaw well in advance, maximum 72 hours, in a refrigerated environment (temperature between 1 and 4 ° C). After fully defrosted, the products must be consumed within 24 hours, and must be kept in the refrigeration chamber during that time. However, there are some small-sized foods that can be removed from the frozen storage chamber directly for cooking, without prior defrosting. This is the case with vegetables, pre-fried potatoes, patties, cod pasties and seafood. During and after the defrosting phase, the food must be prevented from coming into contact with the defrosting juice, and should therefore be placed on plastic or stainless steel grids, or on suitable trays that allow the juices to drain. Since these juices are conducive to microbial development. All defrosting food must be covered with the container lid itself, with cling film or with a transparent plastic bag and must be properly packed in the lower shelves of the refrigeration chambers. Defrosting can be done in a microwave, if the food is cooked immediately afterwards. Defrosting of fish and meat must be carried out in separate refrigeration chambers. If this is not possible, the products must be packaged or covered, in order to avoid cross contamination and mixture of odors. All containers and utensils used in the defrosting process must be cleaned and disinfected as soon as possible. Products that have been defrosted can never be frozen again.

3 - Minimize the Damage to Fish, Shellfish and other Aquatic Invertebrates • In handling areas, surfaces should have as few sharp edges and projections as possible; • In the areas of packaging and storage, their design must prevent too much pressure being exerted on the fish or seafood; • Gutters and moving walkways must be designed to avoid physical damage caused by large falls or crushing; • Fishing equipment and its use must minimize damage and not cause trauma to the meat of the fish so as not to accelerate the deterioration of fish and shellfish.

SOIL: Soil contamination - soil is the source of microbial contamination that contains the largest variety of microorganisms. These contaminate the surface of plants, which grow on it and terrestrial animals, but they can also move carried by air currents and, in certain cases, by water. Among the great diversity of microorganisms that grow in the soil, the bacteria belonging to the genera Bacillus, Clostridium, Enterobacter, Escherichia, Micrococcus, Alcaligenes, Flavobacterium, Chromobacterium, Pseudomonas, Proteus, Streptococcus, Leuconostoc and Acetobacter are of particular importance. • PLANTS: few microorganisms present in the soil and water have the ability to survive and multiply on the surface of the plants because they lack the necessary adhesion mechanisms and nutrients. However, some are phytopathogenic: Corynebacterium, Pseudomonas, Xantohomonas and some fungi. Contamination by fruits and vegetables - the microbial flora on the surface of plants can vary with plant species, it is common to find microorganisms of the genera Pseudomonas, Alcaligenes, Flavobacterium and Micrococcus, as well as species of coliforms and lactic bacteria. The exposed surface of the plants still suffers contamination from microorganisms existing in the soil, water, air and animals, which are added to their own flora.

Less common: • Clostridium botulinum (present in: smoked or brined fish, raw hams and meat sausages). • Bacillus cereus (present in: vegetables, cereal products (flour and starch), dairy products, condiments and sauces). • Listeria monocytogenes (present in: raw milk, pasteurized milk subsequently contaminated, cheeses, ice cream and salads). Although still with a low incidence, the appearance of cases of infections by Listeria monocytogenes (usually from raw milk, pasteurized milk subsequently contaminated, cheeses, ice cream and salads), in the last decades has raised concerns, since this bacterium can cause severe damage or even fatal in babies, children, pregnant women, the elderly and immunosuppressed individuals. In addition, the fact that this bacterium can grow at temperatures as low as those in a refrigerator. • Campylobacter jejuni (present in: raw milk, raw or undercooked poultry, drinking water). However, the prevalence of infections by Campylobacter jejuni (potentially present in raw milk, raw or undercooked poultry and drinking water) has increased in such a way in recent years, in some countries it even rivals Salmonella. • Escherichia coli (its natural habitat is the intestinal lumen of humans and other warm-blooded animals. The presence of E. coli in water or food is indicative of contamination with human feces). • Yersinia enterocolitica • Shigella spp • Vibrio parahaemolyticus

Reheat Reheating is the process in which a food made hot and kept for a certain time in refrigeration, undergoes a heat treatment before being served. The reheat (or regeneration) temperature must reach 75°C in at least 2 hours. Any reheated food cannot be refrigerated again.

Principle 1 - Identify hazards and risks associated with each stage of the process, which must be prevented, eliminated or reduced to acceptable levels; When listing all hazards likely to occur at each stage of the process, account should be taken of: • The introduction of new dangers; • The fate of preexisting dangers (survival, growth, production of toxins); • The possibility of contamination (people, equipment, environment). Danger - it is a microbiological, chemical or physical agent, present in the food or the condition in which it can occur and that can cause an adverse health effect. Hazard analysis - is the process of gathering information about the potential hazards associated with food, which may be significant in the HACCP Plan. Risk - is the probability that a given danger will occur. It is important to differentiate between risk and risk for food security. The risk is calculated by assessing the hazard (severity) and its probability of occurrence, which will serve to determine which are the significant hazards in a given process, in the preparation of a HACCP plan.

All of these forms of degradation are interconnected and are not easily distinguishable from each other. In fact, note that bacterial growth (microbiological alteration) causes unpleasant smells (sensory alteration), muscle softening (physical alteration) and protein degradation (chemical alteration). 1st Phase: Very fresh fish, taste and smell of salt air or neutral and sweet taste. 2nd Phase: Loss of smell and characteristic flavor. 3rd Phase: The appearance of the first signs of deterioration and volatile compounds depends on the species and the deterioration process (aerobic or anaerobic). During the most advanced stage, slightly sweet, ammoniacal, hydrogen sulphide and rancid odors develop. The texture of the muscle becomes increasingly soft and watery, or very dry. 4th Phase: The fish can be characterized as degraded and putrid. The 1st and 2nd phases coincide with rapid autolytic changes that occurred in the first post-mortem phase. In the last phase there is intense bacterial activity and the changes in the muscle become very noticeable.

Stage: Receipt of raw material (RMP) 1 - If the refrigerated food is kept at room temperature for a long time or if the frozen food shows signs of defrosting, dangerous bacteria can develop. 2 - Control the labeling - durability dates, mandatory indications, special conditions of conservation, among others. See the state of freshness of the food. Control the temperature of the food - recording it and periodically checking the transport temperature. Food that needs cold is stored immediately - Cold Chain Maintenance. Verification of the condition of the transport and origin packaging - The packages must not be damaged, bulging, opaque - Cross contamination. See the state of cleanliness of the reception area and the transport vehicle - Sanitation. Perform these procedures at each reception of the raw material. 3 - Immediately reject the raw material whenever there are anomalies in the reception. Change supplier if there are a significant number of anomalies. Discard foods with temperature abnormalities. If a chemical, pest, broken glass or other substances come into contact with food, immediately discard. 4 - Training for employees on this stage of the process. Carry out a periodic assessment of suppliers. 5 - Temperature register at the Reception of Raw Materials.

Molds To a lesser extent, molds may also be responsible for foodborne diseases, due to the possibility of growth of certain species, capable of producing fungal toxins, mycotoxins, on the surface of food, namely, in those situations where conditions of conservation and storage are defective. On the other hand, a food can become contaminated with mycotoxins without the need for mold growth in the food. It is a curious case, in which certain foods of animal origin (milk or meat) may contain mycotoxins, if they are derived from animals that fed on rations from plant products where the production of these mycotoxins had eventually occurred.

- Gills: the gills of a fresh fish are bright, bright red and have no mucus. If the fish has been caught a long time ago and it is not fresh, the gills are losing their vivid color, the red turns yellowish brown and mucus forms. - Spine: it is only possible to verify this aspect after opening the fish, it consists of lifting the spine of the fish with a knife: if the fish is fresh, the spine breaks; if the spine detaches easily and gives way, the fish is not in good condition. In the tables presented below, it is possible to compare the freshness characteristics of fish and cephalopods with those of non-freshness.

Salting In salting the action of salt is twofold. The salt dehydrates the fish due to a difference in osmotic pressure between the external and internal environment, and penetrates the fish meat, lowering the water activity (aW). It is therefore impossible to salt a product without also drying it. When the salt (usually sea) is put in direct contact with the fish surfaces, some water will be absorbed by the salt, leaving the fish (drying); at the same time, some salt will penetrate the product (salting), increasing the concentration of solutes and thus decreasing the activity of water that is not removed by drying. The presence of salt, the decrease in the amount of water present and the decrease in the activity of the remaining water induce a huge delay in the enzymatic action and in the development of microorganisms. Salted and dried fish can be preserved for long periods of time, often for more than a year. Some types of products are consumed directly, after salting, with high salt content and sometimes without any additional preparation; in other cases, it becomes necessary to desalter and rehydrate (soak in water). The product, during this operation (inversion of salting), loses salt and acquires water and part of the initial volume. Dry salted cod is an excellent example: it can be eaten directly as an appetizer, or soaked before being subjected to numerous different culinary preparations.

Hygiene and Disinfection

Principle 5 - Establish corrective actions to be taken when the system indicates that a CCP is out of control; The corrective action plan should contain: • Action to be taken immediately; • Who should be informed and the type of report to be made; • What to do with the product that was produced and does not conform; • Investigate the possible cause of the problem and how it should be avoided; • The person responsible for making the decision. Corrective actions - Action or procedure to be taken when the results of the CCP's monitoring indicate a loss of control.

Nitrosamines N-nitrosamines are considered to be potential carcinogens. Nitrosamines result from the reaction of nitrosating agents, derived from nitrite salts or nitric oxide, with amine groups. What can occur during food processing, as well as in vivo, in the gastrointestinal tract, by the nitrosation of secondary amines, which may be associated with a high risk of liver, gastric and esophageal cancer. In general, raw foods, such as vegetables, fruits, meats, fish, cereals and dairy products, contain low levels of N-nitrosamines. However, processing, especially the curing process, where nitrite and / or nitrate is added, can considerably increase the level of nitrosamines, among which the following stand out: N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) , N-nitrosopyrrolidine (NPIR) and N-nitrosopiperidine (NPIP). The formation of N-nitrosamines depends on the concentration of nitrite, since the speed of this reaction is directly proportional to the square of the concentration of nitrite present. Other factors affect its formation, namely temperature and pH. The optimum pH for the nitration of most amines is between 2.5 and 3.5. Cured meats have a significant amount of various types of N-nitrosamines, and can range from 0 to 55 μg / Kg.

In the beginning and in the development of the deterioration of mollusks, Pseudomonas and Acinetobacter, Moraxella spp. predominate, while in the more advanced stages of deterioration, Enterococcus, Lactobacillus and yeasts dominate. Mollusk decay is basically fermentative, and the microbial quality of oysters can be determined, for example, by measuring the pH, considering the following scale: • pH 6.2-5.9 = good; • pH 5.8 = "not very good"; • pH 5.7-5.5 = moldy smell; • pH 5.2 or less = sour or putrid. The measurement of volatile acids in molluscs is an uncertain test for determining quality. In any case, organoleptic assessments and microbial counts are the best indicators of the microbial quality of molluscs. In squid meat, the volatile nitrogenous bases increase as spoilage occurs, just as it does in crustaceans.

Heat Conservation Heat, unlike cold, destroys microorganisms when they are subjected to a lethal temperature. This temperature can vary according to the species of the microorganism and the form in which it is found. Thus, the vegetative cells of microorganisms are usually destroyed at temperatures in the order of 65°C; bacterial spores are inactivated, in general, at temperatures above 100°C. &nbsp;&nbsp; Heat is used in various methods of preserving and preparing food, such as: pasteurization, sterilization, cooking (cooking) and concentration. In these methods, total or partial destruction of microorganisms occurs, according to the degree of heating (heat treatment) applied to the food. However, the application of lower heat temperatures can lead to the dehydration of food products, thereby reducing the amount of water available for microbial growth. Drying and smoking are examples of the application of these low heating temperatures.

4) Antimicrobial factors - Antimicrobial factors are substances that have the ability to slow or prevent microbial multiplication. These substances inhibit enzymatic functioning, interfere with cell genetics or bind to essential nutrients, preventing their use, mainly of gram-positive bacteria. However, its protective role is limited because numerous microbial species are resistant. In addition, several of these compounds are easily neutralized by heating, oxidation or microbial digestion. In fresh fish it is not possible to use antimicrobial factors; polyphosphates can be used on fish to dry. The natural antimicrobial agents are eugenol present in cloves and cinnamon; garlic allicin; cinnamic cinnamon aldehyde; thymol and isotimol of oregano; the lysozyme of egg white; lactoferrin in milk.

5) Biological structure - it also constitutes a barrier or obstacle for the access of microorganisms to the perishable parts of some foods, that is, the one that contains nutrients. The shell that lines the fruits, the skin of the animals, the shell of the eggs, the skin and scales on the fish are biological structures that naturally coat many foods and are protection against the entry and development of microorganisms.

1 - FISH Fishery products can be grouped into fish, molluscs and crustaceans. Fish - are animals that belong to the vertebrate class and breathe through gills that allow them to absorb oxygen present in water and, in some cases, atmospheric oxygen. The gills communicate with the outside through chambers and crevices in the case of cyclostomes and elasmobranchs. In the case of teleostome fish, the branchial cavities are protected by operculum.

• Cyclostome fish have a cartilaginous skeleton and bare skin. They have no jaws and seven gill chambers are opened on each side of the head. Examples: sea lamprey and river lamprey.

Principle 7 - Organize the documentation regarding all procedures and records related to these principles and their application, that is, to establish data recording and archiving systems. Record characteristics: • Indexed form; • Permanent; • Allow modifications and easy inspection; • Filed for a period depending on the shelf life of the product; • Signed and dated. System documents can include: • The data used in the hazard analysis; • The minutes of the HACCP team meetings; • PCC's identification records; • Determination of critical limits; • Monitoring and recording procedures; • System audit reports.

2 - Chemical Composition The chemical composition of fishery products varies widely between different species and even individually, depending on age, sex, environment and time of year. Fishery products, due to their chemical constitution, are more perishable than most food products, and proper conservation is essential. The water content in the fish is between 60% and 80% of the animal's weight. This high percentage of water content contributes to the development of microbial life. The protein constitution varies considerably from species to species, ranging from 12% (mussel) to 24% (tuna) of the total weight of the animal. Fishery products have a non-protein nitrogenous fraction. This fraction constitutes between 9 and 18% of the total nitrogen in teleosts and includes ammonia, trimethylamine oxide, free amino acids, creatinine, carnosine and, in cartilaginous fish, urea. Although the amount of this fraction is not very high in fresh fish, its content increases rapidly after death by degradation and favors microbial growth. This situation, associated with the easy denaturation of muscle proteins and the high activity of muscle autolytic enzymes, contributes to the deterioration of the products.

• When several perishable food products are transported simultaneously, the transport temperatures of each product must be compatible and none of these products must be the cause of modification or alteration of the others, in particular odors, dust, contaminations, organic and mineral fragments; • Use the vehicle exclusively to transport ready food. This means that no other type of food or material must be transported in the same vehicle at the same time. Such care is necessary to avoid cross-contamination, that is, an unhandled or improperly manipulated food, contaminating another correctly handled; • A closed, isothermal or refrigerated van type vehicle should be used. On the external side of the vehicle, the name of the responsible company, address, telephone and what it is destined for, that is, food transportation; • Place plastic platforms on the vehicle floor, to support the containers with food; • Keep the vehicle in excellent conditions of hygiene and cleanliness; • Guide the driver and assistant to use uniforms and adequate hair protection; • Leave the place where the food is prepared and go straight to the place where it will be distributed, not having to circulate with the food beyond the necessary time; • Consume perishable cooked food immediately upon arrival at the place of distribution. After distribution, food cannot be taken home or even kept for consumption at another time.

• UTENSILS and Surfaces knives, trays, cloths, boards, grinding parts on machines. Improper cleaning and disinfection can result in CROSS CONTAMINATION. Cleaning and disinfection chemicals The presence of detergent and disinfectant residues can be a source of contamination. Vessels with mechanical refrigeration systems in the holds must pay particular attention to leakage, so that the liquids or gases in the systems do not contaminate fishery products. These leaks of refrigerant substances are often detected by the appearance of characteristic odors and / or colors.

Changes in Post-mortem Fish Several factors influence the onset and intensity of rigor mortis in fish, with emphasis on species, temperature, method of handling and death. Thus, it becomes necessary to resort to a set of appropriate handling and conservation practices. Immediately after catching the fish, a process of transformation in the muscle begins, culminating in putrefaction. This evolution in muscle is extremely important from a commercial point of view and it is possible to distinguish three phases: • Precision mortis phase Immediately after the fish's death, the muscles contain some accumulated glycogen, phosphocreatine and ATP that are related to the fish's physiological state, particularly with the level of exhaustion caused by the catch. The actin and myosin filaments are also able to move on top of each other because they still exist in the muscle of the ATP-Mg2 + complex, which plays a modeling role that inhibits the interaction between these two proteins. At this stage, blood circulation decreases, as does oxygen transport, which leads to changes in the redox potential, creating an environment conducive to anaerobiosis. During this period, which lasts only a few hours, the muscle of the fish is flexible and elastic. Later the muscle contracts, due to the irreversible and disordered binding of the main contractile proteins, myosin and actin (forming the actomyosin complex), caused by the decrease in ATP levels and an increase in calcium (Ca2 +) ions in sarcoplasma. This process alters the properties of proteins and, consequently, the texture of the muscle, which becomes hard, rigid and inextensible, characterizing the rigor mortis phase.

5 - Preparation of Fishery Products on board On board the vessels, slaughter, bleeding, header and evisceration operations, fin removal, refrigeration, conditioning and storage operations can be carried out, provided that the necessary conditions are met: • Sufficient space to carry out operations; • Own material, equipment and utensils; • The equipment and utensils used in the preparation must be made of corrosion resistant material and easy to clean and disinfect; • Correct hygiene and disinfection of utensils and places where operations are carried out. Certain preparation operations when performed correctly allow to increase the fish's conservation capacity, since sources that are rich at the microbial level (gills, viscera) are removed or that provide a rich means of microbial development such as blood.

Fish cleaning To clean the fish, it is necessary, first, to have adequate and clean utensils. Personal hygiene is also very important. It is important that the fish is cleaned on a clean table or bench, in an exclusive sector for the fish. The workbench must have a comfortable working height and can be made of plastic or stainless steel. The surface must be smooth and easy to clean. It is also practical to clean the fish on a synthetic cutting board (exclusive use for fresh fish), so as not to damage the table. Knives are the most important tools for cleaning fish. Short knives are used for small types of fish; long knives, flexible to fillet the larger types of fish; and a thick, robust knife to open large fish. The knives must be sharp, clean and disinfected. For salting, drying and smoking the fish, cleaning and opening the fish is important to increase the fish's surface area. In this way, the particles of salt and smoke can easily penetrate the fish and moisture can escape more easily.

Is this methodology legally permitted? According to the legislation currently in force, all food sector operators are responsible for ensuring that all food they make available to the final consumer is safe. For this reason, they must create, apply and maintain food security procedures based on HACCP principles based on the Codex Alimentarius. However, the requirements for implementing the HACCP principles must have sufficient flexibility to be applicable in all situations, so the new method is legally valid, provided it is well applied, since it allows the implementation of the principles, although in a simplified way. Who can use this methodology? Only micro and small companies can apply the CHAC methodology. The rest have to implement the HACCP system. However, micro and small companies that have already implemented the HACCP system can continue with it.

The descriptors used to identify the changes are, as far as possible unambiguous, clear and brief, involving only one or two keywords, so it is possible to minimize errors of interpretation by the tasters, making this type of assessment easier, faster and more objective . In this system, too little emphasis is placed on any particular aspect, so the sample is not rejected on the basis of a single attribute. In addition, small differences in the evaluation of an attribute do not influence the total score. The descriptors corresponding to the state of greatest freshness are scored with zero, while those related to the most advanced degradation states are scored with two or three. As a result, the Quality Index for fresh fish is zero and increases as deterioration continues. Thus, the theoretical curve of evolution of the demerit points starts at zero and the maximum is reached when the product is rejected, normally using the sensory analysis of the cooked fish to define the rejection point when the QIM table is prepared.

Organic compounds Organic compounds are mostly of human origin and include halogenated, polychlorinated hydrocarbons (PCBs), dioxins and insecticides. These compounds come from oil spills and industrial waste, and have great chemical stability that allows them to accumulate and persist in the environment. The presence of chemical contaminants in fishery products depends on their geographical location, species and the size of the animal (older animals and predators, such as tuna, tend to have greater amounts of, for example, mercury), solubility of chemicals and ability to persist in the environment. These hazards, with greater or lesser ease of detection and control, can be amplified and detected during and at the end of the food chain, that is, already in the final consumer, requiring the determination of their origin to proceed with the withdrawal from the market of others products with the same origin and eliminate or decrease the likelihood of a new occurrence.

The need for traceability &nbsp;Traceability allows to know the origin of the product and the processes to which it was subjected until reaching consumers. But for this to be possible, it is necessary to implement traceability systems that include procedures and tools to track and locate products; production and throughout the entire marketing chain. The establishment of an exhaustive system of traceability in food companies: • Contributes to the production of safer food; • Facilitates the diagnosis of problems that may occur during production, allowing the attribution of responsibilities in the face of these problems; • Enables targeted and precise withdrawals from the market (when necessary) and at a lower cost; • Informs consumers, not only in case of product withdrawal from the market, but also on the existence of certain specific ingredients, on the processes to which the foodstuff has been subjected, etc. Since traceability is a preventive measure that aims to allow product collection procedures from the market, whenever necessary, for reasons of food security, it must therefore include an internal follow-up in the supply chains of the agri-food companies / restaurants, that is from receiving raw materials to finished products.

Packaging for canned fish is usually made of tin, aluminum or glass. Thus, packaging should be chosen according to the product, costs and consumer preferences. The packages must be almost completely filled. The volume that should be left of "head space" depends on the nature of the product and the characteristics of the packaging, as well as whether the sterilization will be done by steam or in water under pressure. Generally, it is not convenient for the head space to be higher than necessary, which may allow the contents to move, increasing the risk of the packaging becoming deformed during heat processing. It is also important that the shape of the can is appropriate to the nature of the product. In the case of small fish, low cans and wide openings are used; for large fish, salmon or tuna, cylindrical cans are used. It must be ensured that the cans have the appropriate varnish for each type of product.

Food Transportation Food is not always prepared in the same place where it will be distributed and consumed. This food must be transported safely. Transport rules: • The interior of the suppliers' transport vehicles for perishable products, must be of impermeable material, resistant to corrosion, easy to clean, wash and disinfect, and must not emit or absorb odors; • The interior of the vehicle walls must be smooth, with only the necessary roughness allowed for the equipment and load securing devices, which must be easy to clean, wash and disinfect; • Products must be transported in order to maintain their hygienic and sanitary conditions, and must be protected from any dirt, with convenient ventilation and ventilation. Devices relating to vehicle closings; ventilation and ventilation must ensure these conditions, and the use of platforms and other devices that facilitate the free circulation of air should also be provided; All materials that may come into contact with food products must be suitable for the purpose, respecting the characteristics that are legally required, so as not to transmit undesirable properties to them;

• Food poisoning - is caused by eating a food that contains enough toxins or toxic substances to cause disease. Toxins are toxic substances that can be produced by microorganisms and can originate: - In the food itself - Under certain conditions, some vegetable products (potatoes, tomatoes, etc.), animals (namely some fish) or other organisms (poisonous mushrooms), produce toxins that are ingested when these foods are consumed. - Microbial - Sometimes foods are consumed where a microorganism that produced toxins previously grew, these end up being ingested together with the food. The pathogen may even have disappeared before eating the food, but not its toxins (eg seafood contaminated by toxins). The toxins act directly on the gastrointestinal tract and symptoms appear a few hours (two to four) after eating the contaminated food. In certain cases, food allergies are caused only by the presence of microorganisms.

For the conservation of eggs, the following rules must be observed: • Place the eggs in a cool, dry and protected from light; • Place the eggs with the narrow end down; • Store eggs away from highly smelling foods (fish, cheese, etc.); • In case the culinary preparation does not use egg whites or egg yolks, they can be kept in the refrigerator for 12 and 24 hours, respectively; • The boiled egg in shell should be eaten within 4 days, and 2 days if it is shelled. Recommendations for making eggs: • Have your hands washed so as not to contaminate the skin; • Remove all dirt (if any) with a dry cloth; • Wash the eggs, just and only, immediately before use; • Open the egg to a container and different from the one you will use for preparation / confection; • The shells, after each egg has been broken, must be immediately placed in a proper container and the surface where they were broken must be washed and disinfected at the end of the operation; eggshells must be heat treated for 15 minutes in an oven at 70 ° C before being disposed of in the general waste. • Wash and disinfect all containers used during the operation; • After handling the eggs, you should wash your hands with disinfectant liquid soap and water, as the shell may be contaminated. With the exception of eggs that will be served with fried eggs, all the rest must be broken in the raw meat preparation area, taking into account the instructions previously described.

Principle 2 - Identify Critical Control Points (CCPs) in order to control the identified hazards. Critical Control Point (CCP) - Point, procedure, operation or step at which control should be applied, being essential to prevent, reduce to acceptable levels or eliminate a danger, related to food safety. Preventive Measures - Activities that reduce or eliminate the occurrence of hazards to an acceptable level. The starting point for implementing this principle is to draw up a complete list of hazards and their causes and a list of preventive measures. The tool used to assess critical control points is the Codex Alimentarius Decision Tree. The Decision Tree is a sequence of questions that allow you to determine whether a point is a critical point. There is no limit to the number of CCP’s depending on the process and the type of food product.

Canned Canned fish are very common around the world, some of which are considered true delicacies. In countries with a long tradition of fishing, preserves began to be made to overcome the lack of fish, even in times of great scarcity. Nowadays they are great helpers in the kitchen, which is intended to be quick, providing food quality and speed of preparation. Canned fish contains nutritional qualities that are essential for the proper functioning of our body. Contains: • Vitamin A - Stimulates growth, improves mental attitude, maintains a normal functioning of the nervous system, muscles and bones; • Vitamin B - Essential for strong teeth and bones; • Phosphorus - Helps in the growth and repair of the organism. Increases energy and stamina helping in the metabolism of fats and starch; • Iodine - Helps in the diet by burning excess and fats. Improves mental equity. Promotes the health of hair, nails, skin and teeth; • Omega 3 - Helps to eliminate bad cholesterol and prevents cardiovascular attacks.

Heterocyclic Aromatic Amines (HAAs) Foods with high levels of proteins, amino acids and creatine, when subjected to temperatures above 1600 ° C, form aromatic heterocyclic amines. More than 20 compounds from this group of amines are identified, the most common of which are designated by the abbreviations: IQ, MeIQ, MeIQx, 4,8-DiMeIQx, PhIP, AαC, Trp-P-1, Trp-P-2. Epidemiological studies have revealed the existence of possible correlations between different human carcinomas and the consumption of meat and fish, due to the presence of HAAs in these foods when cooked at high temperatures, with the designation "well done". The amounts of amines formed depend on the food, the temperature and the processing time. In general, the higher the temperature and the duration of industrial / culinary processing, the greater the amount of HAAs present.

Preparation, refrigeration, wrapping and storage operations on board must be carried out hygienically and as soon as possible after capture. Viscera and other parts resulting from the preparation operations must be separated as soon as possible and removed from products intended for human consumption. Livers intended for the production of oil for human consumption must be treated like any fishery product. Livers destined for By-Products Transformation Units (UTS) must be classified as category 3 and stored in containers of easily hygienic material, watertight, properly identified and only for the purpose of containing livers. These by-products must be shipped to UTS accompanied by the respective shipping guide. Production and shipping records must be kept for a minimum of 2 years.

FOOD DISEASES The World Health Organization (WHO) defines foodborne illness as being a disease caused by agents that are transmitted to man through the ingestion of water or food. These diseases are usually of an infectious or toxic nature, caused by microbial agents that enter the human body through the ingestion of food or water. Food-borne illnesses can be classified into three groups: Food poisoning - are diseases transmitted by eating food contaminated by bacteria, fungi, viruses, protozoa and their respective toxic products. Chemical Intoxications - are diseases caused by the ingestion of food contaminated by metals, pesticides and rodenticides and insecticides used against pests. Natural Intoxications - occur due to confusion in choosing products similar to toxic species of plants and mushrooms, or natural contamination of fish, mollusks and mussels with toxic substances.

Intoxication from seafood can be caused by fish or shellfish. Usually, fish poisoning results from one of three toxins: ciguatera, tetrodotoxina or saxitoxina. • Ciguatera toxin is produced by certain microscopic algae that serve as food for marine fish with fins, from sub-tropical or tropical regions, and that accumulate in the muscle. The fish most associated with ciguatera can be mentioned: grouper, barracuda, red, round and mackerel. Sequence of the ciguatera toxin accumulation process in fish. Phases A, B, C and D. The sequence of phases in ciguatera poisoning: A) A tiny plant (the dinoflagellate) appears as a film over corals and plankton layers. Usually this film is not abundant when a high degree of nutrients is available. Nutrients naturally increase during the wet season with land drainage and during cyclones nutrients are released from damaged shorelines and coral reefs. Nutrients also increase when sewage and agricultural fertilizers enter coastal or coastal waters. B) Small fish eat the plant that has the poison. C) Small fish are food for large fish, which accumulate the toxin in their body. D) People who eat contaminated fish suffer from itching, sensation deprivation, muscle pain and a strange sensation of temperature change (cold objects are perceived as hot to the touch). In extreme cases, death occurs as a result of breathing problems.

Drying must be carried out carefully and evenly. In either process, the temperature must not heat the fish so that the fat melts or forms a crust on the surface. In this case, the fish's interior would remain moist, so the degradation process would be fast. The best results are achieved by combining salting with drying. Salting ensures that during drying the microorganisms on the surface are inhibited, insects and other harmful animals are kept away, in the case of drying in the sun. Before the drying process, the fish must be cleaned and gutted, then scaled or fragmented. It can be hung on metal hooks or placed on drying racks. When drying racks are used, the fish must be turned periodically (sometimes during the day) so that the drying process is uniform. Drying can be carried out in mesh boxes. In natural sun drying, the best results are obtained in dry windy conditions. Fish must be protected with nets to avoid contact with insects and other animals, as well as night humidity and dust. In industrial dryers the time, temperature and air speed must be adjusted to each type of fish, as well as to their dimensions.

2 - Minimize Contamination • All surfaces in the handling areas must be non-toxic, smooth, impermeable and in good condition, in order to minimize the accumulation of fish, blood, scales and viscera waste and to reduce the risk of physical and microbial contamination ; • Whenever possible, there should be adequate facilities for handling and washing fish and seafood, which must have an adequate supply of cold drinking water or clean water for that purpose; • Adequate facilities must be provided for washing and disinfecting the equipment, when appropriate; • The entry of clean water must be in a place that avoids contamination; • All plumbing and sewers must be designed to be able to handle the maximum load; • Non-drinking water pipes must be clearly identified and separated from drinking water to avoid contamination;

• Quality Index Method (QIM) One of the schemes for sensory assessment of the degree of freshness is the method of quality index (QIM). QIM was developed for whole fish stored in refrigeration but has now been developed and applied to other products, such as fillets and frozen fish. This method is based on the evaluation of the attributes that best reflect the changes occurred in the fish, such as: skin appearance, eye shape and gill color. Each of the attributes is assigned a set of two to four descriptors that best reflect the changes that have occurred. Each of the descriptors is assigned a score, called demerit points, which varies between zero and three. The fact that each attribute can have two to four descriptors marks one of the differences of the QIM in relation to the traditional schemes for assessing the degree of freshness. Another difference is that several specific descriptors are used for each product. In addition, the degree of freshness of the product in question is not based on an average, but on the total number of demerit points attributed which is called the Quality Index.

In the analysis of hazards, some questions must be addressed: • The probability of the occurrence of some hazards and their severity in terms of health; • Qualitative / quantitative assessment of the presence of hazards; • The rate of survival and multiplication of pathogenic microorganisms and the unacceptable levels of chemicals in intermediate or final products; • The production or presence of toxins in food or other undesirable products derived from microbial, chemical, physical or allergenic metabolism; • Contamination (or re-contamination) of a biological (microorganisms, parasites), chemical or physical nature of raw materials, intermediate products or final products; • Points where incorrect handling occurs; • Identification of frequently contaminated vehicles; • Factors that contribute to food contamination. The issues described above can be addressed implicitly in a risk matrix. This tool allows a hazard analysis based on the probability of their occurrence and their severity: High, Medium, Low. Therefore, a hazard with a high severity but unlikely to occur is considered a significant hazard. This hazard analysis must be conducted for each existing product / process and for each new product. In addition, this analysis should be reviewed if changes occur in terms of process, raw material, formulations, etc.

The time in which the fish is kept in contact with the salt or brine is known as the salting time. Salted and dried fish is a product made from clean, gutted fish, with or without a head. Salting is an alternative for reducing fish aW and can be done in different ways: • Brine (fast or prolonged) • Salty green (“dry”) • Gaspé or “smooth” The prolonged use of saturated brines is intended to increase the subsequent conservation time. The fish is scaled and then placed in layers interspersed with layers of salt (the exudated liquids are eliminated). Like green salty, but in barrels and without removing exudate (2 - 3 days). Then, the fish is dried in the sun or in drying chambers.

Contamination by animals - microorganisms of animal origin come from your skin, respiratory tract and digestive system, with the two most important sources in the contamination of meat for human consumption. Animals are contaminated from the soil, manure, water, plants and forages, and among their contaminants are microorganisms of the genera Brucella, Mycobacterium, Salmonella and Escherichia. On the other hand, animals also transmit their own microbial flora to the environment that surrounds them (soil, water, plants), contributing to the spread of these contaminants. • AIR AND DUST: although all microorganisms can be found in the air, the ones that best survive are Gram positive bacteria and fungi. The air does not have its own microbial flora, but microorganisms transported on the surface of solid particles or inside water droplets. These microorganisms, while remaining in the air, have no multiplication capacity, but resist low humidity and for longer. The wind can carry mold spores and bacteria. Contamination during the field-restaurant route - the primary foods (for example fruits and vegetables) may be altered by microorganisms or insects present in the harvest or killing material or in the means of transport used to take them to the storage or transformation. The use of plastic boxes for transportation protects vegetables from injuries that can favor contamination. This type of contamination is also commonly referred to as natural contamination. Contamination during food handling and treatment - microbial contamination can occur through contact with equipment, packaging materials and handlers.

Food classification for acidity: • Low acid foods (pH&gt; 4.5) - Predominant bacterial growth due to shorter generation time, involving both deteriorating and pathogenic, aerobic or anaerobic, mesophilic or thermophilic species. Examples: meat and marine products, milk and some vegetables. • Acidic foods (pH between 4.5 and 4.0) - The growth of oxidative or fermentative yeasts and molds predominates; some sporolated bacteria (Clostridium sp.); or non-sporolated bacteria (Lactobacillus, Streptococcus). Examples: fruits such as tomatoes, pears, etc. • Highly acidic foods (pH &lt;4.0) - Microbial growth is practically restricted to yeasts and molds, however some lactic or acetic bacteria can develop. Examples: fruits, fruit juices, pickles, sauerkraut.

Dry fish salting In the case of dry salting, it is more appropriate to use coarse salt than fine salt. The fine salt would absorb the water too quickly from the outside of the fish, causing the outside to become stiff. Therefore, the water present inside the fish could not escape and the salt could not penetrate deeply into the fish. In this way, the fish would be spoiled despite being salted. This phenomenon is called "burning of salt". Coarse salt does not have this effect. Dry salting is more suitable for lean fish. Due to the addition of salt, moisture is removed from the fish. This moisture, which contains the dissolved salt, is called brine. The containers where the stacked fish is placed must have a brine drainage system, otherwise the fish below will be immersed in the brine. If this occurs, conservation will be caused unevenly.

Restaurants • Design and construction of facilities The installation must include a product passage pattern designed to avoid potential sources of contamination, to minimize delays in the process that may result in a progressive reduction in essential quality, and to avoid cross-contamination of the final product by raw materials. Fish, shellfish and other aquatic invertebrates are highly perishable foods and must be handled and refrigerated carefully without unnecessary delay. Thus, the factory or restaurant facility, equipment and utensils must be designed to promote rapid processing and subsequent storage.

• Teleostome fish may have a cartilaginous skeleton, a straight hedge tail (sturgeon) or a bone skeleton and a homocence tail (teleost). They have complete mandibles and a branchial cavity on each side of the head.

• Teleosts are subdivided into asymmetric fish (plaice noun, wide-eyed flounder) and symmetrical fish.

Raw food preparation 1 - Preparation of meat The operational procedures in the meat preparation area (washing, cutting and waiting time for cooking) must follow a sequence that ensures that: • Raw perishable products of animal origin are not exposed for more than 1 hour to the risk temperature; • Meat from poultry, rabbits and offal is not exposed for more than 30 minutes to the risk temperature. In agri-food processing and catering units, the following should always be kept in mind: • They should not buy fresh meat to be frozen, as long as they do not have industrial equipment for quick freezing. • When purchasing meat packaged in a vacuum, it must be removed 2 hours before its preparation, in order to resume its natural color and the vacuum odor disappears. During this period the meat must be stored in refrigeration chambers. • The preparation of minced meat must be carried out in the unit, as close as possible to its preparation. • The sausages to be served raw must be previously scalded, and must be introduced in boiling water for 4 to 5 seconds.

2) Temperature - storage is the most important environmental factor affecting the duration of conservation and the type of microbial changes in food products. The rate of development of a microorganism can be different depending on the temperature and beyond certain limits. In fact, each bacterium grows only in a specific temperature range, making it possible to define a minimum temperature, an optimal temperature and a maximum growth temperature. Refrigeration slows down microbial development, but prolonged storage can lead to the development of psychrophilic microorganisms. On the other hand, the use of high temperatures significantly limits microbial multiplication. The microorganisms present in tropical waters are, in general, more sensitive to the decrease in temperature than those in cold or temperate waters, so the products of hot water fisheries are better preserved in ice than those of other waters. Most pathogenic microorganisms grow at maximum human body temperature. But microorganisms are much more flexible than we are in terms of the temperature required for their functioning and development. At low temperatures, microorganisms grow very slowly (eg in the refrigerator, 4 ° C) or are inactive (eg in the freezer, -18 ° C) but do not die. Boiling (100 ° C) for 15 to 30 minutes destroys most bacteria, however it does not destroy spores.

- Chemistry - The prolonged consumption of food (including drinking water) contaminated with toxic substances of chemical origin, as in the case of heavy metals or dioxins, can result in an accumulation of these toxics which, in the medium / long term, can trigger various diseases of the oncological, neurological, among others. Generally, these toxics are transmitted by water, air, soil, or by materials in contact with food. Many of these diseases have common symptoms (diarrhea, abdominal pain, vomiting and dehydration), which makes it impossible to differentiate them exclusively by the symptoms. In addition, these same symptoms are typical of other diseases of non-food origin, which can lead to misdiagnosis. For many of the victims, the disease "only" results in discomfort and loss of time in their employment. For others, especially children of preschool age, elderly people in need of health care and those with a weakened immune system, illnesses caused by food can have more serious consequences and eventually cause life-threatening situations.

B) Hot maintenance Hot food should be kept above 63°C until it is eaten. They must be kept on tables, cabinets or hot baths, at temperatures of 80-90°C, so that the interior temperature is higher than 63°C. Cooling The cooling of the prepared foods should occur as quickly as possible, in order to maintain a good physical and microbiological quality of the food. After cooking, the food must be cooled, in less than 2 hours, to 10°C, and then stored at temperatures equal to or less than 4°C. Whenever possible, they should have ultra-fast cooling. The use of quick cooling units is recommended. This is a type of equipment specially designed to cool food, prepared in a hot way, quickly. If they do not exist, cooling should be carried out by placing the container with the food in a cold water bath with ice, and then introducing it into the refrigeration chamber. Food should never be allowed to cool to room temperature for a long period of time, as this practice places food in the “danger zone”.

Minimize Contamination • The layout of the facilities must be designed to minimize cross-contamination, which can be achieved through physical or temporal separation; • All surfaces in the handling areas must be non-toxic, smooth, waterproof and in good condition in order to minimize the accumulation of fish, blood, scales and viscera waste and to reduce the risk of physical contamination; • Work surfaces that have direct contact with fish, seafood and their products must be in good condition and must be durable and easy to maintain. They must be made of smooth, non-absorbent and non-toxic materials, inert to fish, seafood and their products, to detergents and disinfectants under normal operating conditions. • There must be adequate facilities for handling and washing products, which must have an adequate supply of cold drinking water for this purpose; • There must be appropriate and adequate facilities for the storage and / or production of ice; • Ceiling lights must be adequately covered or protected, to avoid contamination with glass or other materials;

1 - Cleaning and disinfection Surfaces, equipment and utensils that come into contact with fishery products must be cleaned and disinfected in at least two stages to maximize the effectiveness of chemicals or other processes used. In a first phase, the removal of solid residues must be carried out, followed by washing associated with the use of detergents, to remove organic matter. Rinsing after the use of detergents prevents chemical contamination. This phase is followed by disinfection which aims to decrease the microbial load to acceptable levels. Disinfection can be done through various processes, such as the use of liquid, ultraviolet, ozone disinfectants. In order for the performance of chemical products or other processes to be optimized, suppliers' specifications must be respected, mainly in terms of dosage (if applicable), application time and the materials to which they are directed. Detergents and disinfectants should be stored outside the working area, if possible, in a proper, closed and properly identified cabinet, to avoid possible contamination of fishery products.

The measures to be taken to reduce the risk of food contamination and prevent the appearance of foodborne illnesses are as follows: 1. Have quality raw materials and keep them free from contamination. 2. Avoid bacterial multiplication throughout all stages of food production. 3. Cooking food to eliminate existing bacteria. The World Health Organization has synthetically defined 10 golden rules in food preparation. Due to their scope and versatility, they can be adopted as prevention rules that allow to improve food safety and contribute to the prevention of the occurrence of foodborne diseases. Ten WHO golden rules 1 - Carefully select foods; 2 - Food must be thoroughly cooked; 3 - Consume food as soon as possible after it is cooked; 4 - Food should be stored in accordance with its characteristics and properly packaged; 5 - The reheating of food must be complete; 6 - Avoid contact between raw and cooked foods; 7 - Wash your hands whenever necessary and repeatedly; 8 - Keep all surfaces and utensils in contact with properly cleaned food; 9 - Protect food from insects, rodents and other animals; 10 - Always use drinking water.

The HACCP team is responsible for: • Develop the HACCP plan; • Supervise the operation of the system; • Maintain documentation (system records); • Prepare periodic information for management; • Modify and review the plan; • Motivate and train the personnel involved; • Schedule and conduct internal audits.

In order to learn the technique of salting fish, for example, with regard to the necessary amount of salt and the effects of such amounts on the texture / hardness and flavor of the fish, it is recommended to use, in the first place, small amounts of different types of fish that are easily available. It is easier to start with non-fat types of fish. Lean fish is recognized by its white or very light flesh. The fatter types of fish generally have a darker color. The quality of the material to be used for salting has to be high. Fish that is not fresh, rotten or fish of poor quality does not improve its quality through salting and, certainly, it will not be able to be stored in a longer way.

Toxins of biological origin 1 - Toxins of non-bacterial origin - are toxins of natural origin that can produce diseases in the body, these are: • Mycotoxins - metabolites that grow in many known molds. This group includes all mycotoxins, toxins produced by algae and all toxins produced by food. Mycotoxins result from the growth of many of the known molds. • Aflatoxins - produced by Aspergillus flavus and Aspergillus parasiticus, in nuts, peanuts and other oily seeds, flours are the most frequent and serious mycotoxins, with some of them having a potent carcinogenic action. Other mycotoxins such as ochratoxin A, patulin and fumesins from other mold species, such as Penicillium and Fusarium, are much less toxic. • Muscarin - a dangerous substance present in mushrooms (poisonous fungi), can cause poisoning resulting from the ingestion of any of the many existing species of poisonous mushrooms. The potential for poisoning can vary within the same species, at different times of the growing season and as they cook. • Poisoning by rye ergot occurs when eating cereals contaminated by the purple Claviceps fungus. This fungus is responsible for a disease called ergotism, also known as "Poisoning by Ergot" and "Sant´ Anthony fire".

Fish conservation Fishery products, whole or prepared, are fresh when they have not undergone any transformation process, such as cooking and smoking, with refrigeration being the only treatment intended for their conservation. Handling of fish on the boat Fresh fish should be packaged and stored in boxes with ice (preferably without edges to avoid damaging the products). &nbsp;When packing fish in boxes, it must be avoided that they are too full so that the fish is not crushed when the boxes are stacked. The distribution of fish by layers must be organized and uniform. At the most and depending on the species, two layers of fish should be placed interspersed with layers of ice, so that crushing and lacerations do not occur. The boxes must be impermeable and allow the melting water to drain from the melted ice from the top box, in order to prevent it from leaking into the product from the box below and being in contact with the products, refrigeration is more effective and microbiological contamination is reduced.

Deterioration of crustaceans The most consumed crustaceans are prawns, lobsters, crabs and crayfish. Crustaceans differ from fish in that they have 0.5% carbohydrates. Shrimps have shown a higher level of free amino acids than fish and contain catheptic enzymes that break down proteins quickly. The bacterial flora of freshly caught crustaceans reflects the water in which they were captured, in addition to the contaminating microorganisms from boats, handlers and washing waters. Many of the microorganisms present in fish are found in crustaceans, being Pseudodomonas, Acinetobacter, Moraxella and yeasts spp., The microorganisms prevalent in the degradation of the meat of crustaceans. In shrimp deterioration, at 0 ° C for 13 days, Pseudomonas predominate, with only 2% of microorganisms being Gram-positive, in contrast to 38% in fresh produce. Moraxella and Proteus dominate at 5.6 ° -11.1 ° C and 16.7 ° -22.2 ° C, respectively. The deterioration of the crustacean meat appears to be very similar to that of the fish's muscles and begins on the outer surfaces. Crustacean muscles contain more than 300mg of nitrogen / 100g of meat, much more than fish. The initial deterioration of crustacean meat is followed by a large production of volatile nitrogenous bases (including TMAO), just as in fish. The microbial deterioration of shrimp is accompanied by an increase in its hydration capacity, just as it happens in meat and poultry.

Pathogenic microorganisms are found mainly in the intestines and on the skin of the fish and can proliferate in the cutting operation on all surfaces. The number of microorganisms can be reduced by washing with drinking water, thus removing any fluid or blood that may remain. If containers are used to wash gutted fish, a continuous flow of drinking water should be used that is sufficient to prevent the accumulation of the contaminating product. Fish such as lobsters and crabs used for preserving must be processed quickly after their death. Lobsters and crabs deteriorate very quickly after death, especially if their viscera are not removed quickly or if they are not quickly frozen. Usually lobsters and sometimes some crabs are cooked live. In this case, the enzyme activity ceases immediately. In some preserves, death, evisceration and washing are done before cooking. Death and evisceration are operations carried out at the same time. It is important that the viscera are completely removed and the carcass is washed to remove the remains of viscera and blood, after which they must be cooked.

Symptoms range from transient gastroenteritis, to neurological (botulism), liver (Hepatitis A) problems, and impaired kidney function (E.Coli O157: H7) that are life-threatening. Bacteria, due to their diversity and pathogenesis, are by far the most important microbial group and most commonly associated with foodborne diseases. Foods that are eventually contaminated by disease-causing microorganisms, when ingested, allow pathogens or their metabolites to invade host fluids or tissues causing some serious illnesses, such as tuberculosis or Malta fever, also known as undulating fever, resulting from the ingestion, for example, of unpasteurized milk or of cheeses, in particular fresh cheeses, contaminated by bacterial populations, of Mycobacterium bovis and Mycobacterium tubercolosis, or by Brucella abortus, agents respectively responsible for the referred diseases.

Bacteria Bacteria are the main cause of foodborne illnesses, not only in number but also in frequency, although other agents such as viruses or parasites can also cause them. Bacteria are single-celled microorganisms with a very simple structure, which allows them to replicate very quickly if they find favorable nutrients, temperature, pH, humidity and oxygen concentration. In some cases, only 20 minutes are enough for the number of bacteria to double, which means that an initial number of 10 bacteria in a given food, under favorable conditions, will multiply in such a way that 640 bacteria will form after 2 hours.

Preserves that show signs of adulteration; such as expansion of cans or lids (glass bottles), rust, denting of the container and unpleasant smell, color or texture are considered unfit for consumption. The expiration date of the products, which generally varies between 3 and 5 years, must also be confirmed.

The raw material must be rejected whenever it is in a state of decomposition or whenever foreign substances are not removed by normal procedures of choice or preparation. Thus, low quality fish that cannot be sold fresh or frozen cannot be processed for canned fish either. Fresh fish should be processed as soon as possible after being caught. The time that the fish can be stored in cold rooms before being processed depends on the species, the time that has elapsed since the capture and the handling that has been subjected during transport.

Intoxications caused by Yersinia enterocolitica and by some strains of Escherichia coli have become prevalent in recent years, although there are other bacteria such as Staphylococcus aureus, Clostridium botulinum, or Bacillus cereus, implicated in food poisoning. Regarding bacterial toxin infections, it appears that there are four agents that are most often responsible for cases of collective toxin infection: Salmonella; Clostridium perfringens; Staphylococcus aureus and Campylobacter.

Virus They are smaller than bacteria and need a host to multiply. Although they do not multiply in food, their destruction only occurs when they are well cooked. Viruses are infectious agents with a very simple organization: a protein layer and a nucleic acid (DNA or RNA) inside. They are much smaller than bacteria and to multiply they require a living cell, of a species for which they are specific, to serve as a host. Some viruses cause foodborne illnesses. Although they do not multiply in food (because they are specific to human cells), their destruction does not occur unless the food is properly cooked. Its specificity also implies that viruses that infect animals, such as the swine fever virus, do not pose any dangers to human health, and their control is justified only for the sake of animal health. The viruses most often implicated in foodborne illnesses are hepatitis A and hepatitis E, rotavirus (the main cause of childhood diarrhea) and viruses in the Norwalk family (which cause gastroenteritis).

The HACCP Plan Review is necessary to verify whether it still remains appropriate or whether it is necessary to add a new verification process. The review may be associated with changes in the following areas: • Factory layout; • Cleaning and disinfection program; • Equipment changes; • New information on hazards and risks. Steps in the implementation of the HACCP system The application of the HACCP principles consists of the following steps: 1st stage - Formation of the HACCP team The first phase of the implementation of the HACCP system is the formation of an HACCP team. This is responsible for the elaboration, implementation and maintenance of the system in the company. The team must be multidisciplinary, that is, formed by technicians specialized in several areas relevant to industrial food processing, such as: microbiology, chemistry, quality, production, maintenance and technology. It is extremely important that at least one person directly involved in the production is part of the team, for a perfect implementation of the HACCP system, since he is the one who knows the production process best. In case the company does not have people with training or knowledge in the areas mentioned above, it should use external experts, as they are equipped with knowledge about the possible health risks.

The content of carbohydrates in the muscle of fishery products is very low (less than 1%) and decreases rapidly after being caught. Carbohydrates are stored in the form of glycogen and are of particular importance in the appearance and intensity of the cadaveric stiffness that takes place after the fish's death. At this stage there is an important muscle acidity in the subsequent conservation of the products. Thus, a fish caught after a great muscular effort, as in the cases where gillnets are used, provides a less acidic type of meat and, consequently, more difficult to preserve. The constitution of fish in vitamins is comparable to that of mammals, except in the case of vitamins A and D, which are found in large quantities in some lean species, for example in the liver of cod and halibut. Regarding minerals, fish is particularly rich in calcium, phosphorus, iron, copper, selenium and, in marine species, iodine.

• INTESTINAL TREATMENT OF MAN AND ANIMALS: rich in microorganisms, in quantity and variety, they are the main source of contamination of enteropathogens such as: Salmonella, Shigella, Campylobacter and many others. Viscera are a source of contamination when handled incorrectly. • FOOD HANDLERS: hands, clothing (may contain soil and water microorganisms), nasal cavities, mouth and skin. Handlers with poor hygiene can contaminate food with microorganisms from the intestinal tract, or chemical residues. • ANIMAL FEED: an important source of Salmonella for birds and other animals and Listeria monocytogenes in forage silage. • ANIMALS SKIN: main source of milk contamination, when the necessary hygiene and care are lacking. In fish the mucus on the surface of the scales.

FORSYTHE, S. J., Higiene de los alimentos: Microbiologia y HACCP. Zaragoza: Acribia, 2002. HALL, G. M., Tecnología del Procesado del Pescado. Colecção Biología Marina e Industrias del Mar. Zaragoza: Editorial Acribia, 2001. HONIKEL, K.O., HAMM, R., Enfriado, congelado y descongelado: aspectos coloidoquímicos de la calidad de la carne. Fleischwirtsch, espanõl, v.1, 1985. Instituto Internacional del Frío, Guía del Transporte Frigorífico. Madrid: AMV / Mundi-Prensa, 2002. MONTEIRO, V. M., Higiene, Segurança, Conservação e Congelação de Alimentos. 2.ª ed. Lisboa: Lidel, 2004. Codex Alimentarius - CÓDIGO DE PRÁTICAS DE HIGIENE PARA A CARNE, CAC/RCP 58-2005&nbsp; FAO - Food and Agriculture Organization of the United Nations (FAO), Fisheries and Aquaculture Department (2000-2007). GRAHAM J.; JOHNSTON, W. A.; NICHOLSON F. J. (1992). Ice in Fisheries – FAO Fisheries Technical Papers n.° 331. FAO, Roma. HALL, G. M.; Tecnología del Procesado del Pescado. Colecção Biología Marina e Industrias del Mar. Zaragoza: Editorial Acribia, 2001 HUSS, H.; Quality and quality changes in fresh fish – FAO FisheriesTechnical Paper n. ° 384. FAO, Roma, 1995. JAY, James M.;&nbsp;Microbiologia de&nbsp;alimentos. 6ª ed., Artmed, Porto Alegre, 2005.&nbsp; RUITER, A. (coord.); El Pescado y los Productos Derivados de la Pesca: Composición, propiedades nutritivas y estabilidad. Zaragoza: Editorial Acribia, 1999. VALE, P.; Biotoxinas Marinhas. Revista Portuguesa de Ciências Veterinárias. 99(549), 2004.

3 - Decomposition of Fishery Products Fishery products can undergo at least two types of decomposition, bacterial and enzymatic (autolysis or self-digestion). Together, these two types of degradation contribute to the general loss of fish quality. 1. Enzyme Autolysis - The enzymes present in Organs internal organs and muscles actively intervene in the decomposition after death. 2. Bacterial Decomposition - Microorganisms are found on all external surfaces (skin and gills) and in the intestines of live and freshly caught fishery products. After death, these microorganisms invade the muscle and multiply, especially if no ice is added.

Salted fish can have surprisingly high levels of N-nitrosamines (3-300 μg / kg), grilled squid have levels of N-nitrosamines of the order of 13 μg/kg, vegetables, due to the high content of nitrite in some soils , can also contribute to the intake of worrying levels of these compounds, for example in soup, where 11 μg/Kg can be detected. Alcoholic beverages such as beer can also contain varying levels of N-nitrosamines (0.5 to 3.60 μg/kg). The antioxidants present in some foods can act at different stages of the human carcinogenesis process, either by minimizing the formation of these compounds during processing, or by inhibiting their carcinogenicity, influencing the activity of endogenous enzyme systems and the capacity for cell repair in lesions of the DNA. The risk of chronic exposure to contaminants resulting from culinary / industrial processing depends on the dose, the frequency of exposure to each compound and the genetic susceptibility of each individual. In this way, a varied diet, which includes foods rich in antioxidants (eg vegetables, fruits, wine, beer), minimizes the harmful effects of these contaminants.

7th stage - Identification of critical control points The identification of a critical control point for a hazard requires a logical approach. This approach can be facilitated using the Codex Alimentarius decision tree. The determination of the CCP's is based on the assessment of the severity and probability of the hazards occurring and what can be done to eliminate, prevent or reduce the hazards in a given step. It is not necessary to have a CCP for each identified hazard, however, actions must be taken to ensure the elimination, prevention or reduction of all hazards. Question 1 - This question can be answered as "Yes" even if there are no control measures in place but if they can be instituted. If the answer is yes, the measure considered in this question must be documented. If the answer is no, the process needs to be redesigned to include these measures. Many of these measures can be associated with prerequisites and good practices. Question 2 - This question refers to the probability and severity of the occurrence and must be judged based on the data collected previously. In either case, it is always interesting to document the rationale for the decision, at least for future analysis. Question 3 - This question assesses the likelihood of contamination occurring at each specific step. Question 4 - This question assesses the capacity of the process to eliminate or reduce the existing danger. Critical control points can be identified using an alphanumeric combination. This combination refers to the order and type of PCC (B-Biological, Q-Chemical and F-Physical). For example: PCC-1B refers to PCC No. 1 of the biological type. This identification is thus the first phase for the preparation of the HACCP plan.

The design and construction of an installation must take into account the following aspects: &nbsp;Facilitate Cleaning and Disinfection • The surfaces of walls, partitions and floors must be made of impermeable, non-toxic materials; • All surfaces that come into contact with fish, seafood and their products must be made of corrosion resistant material, waterproof, light in color, smooth and easy to clean; • The walls and partitions must have a smooth surface up to a height suitable for operation; • Floors must be constructed to allow adequate drainage; • Suspended ceilings and accessories must have a construction and finish that minimizes the accumulation of dirt and condensation, as well as the fall of particles; • Windows must be constructed in such a way as to minimize the accumulation of dirt and, when necessary, have screens for removable and washable insects. When necessary, windows should be fixed; • Doors must have smooth and non-absorbent surfaces; • The joints between the floor and the walls must be constructed in order to facilitate cleaning (curved joints); • Facilities and equipment must include adequate means for hygienically washing and drying hands; • Bathrooms and changing rooms for personnel must be located and indicated appropriately.

The changes that fish undergoes after death can be divided into four different types: sensory, chemical, physical, microbiological (lipid oxidation is still considered, often separately, although it can be included, for example in chemical changes and sensory). • Sensory changes - are those that can be detected by the organs of human senses. As an example, the appearance of unpleasant smells or the loss of transparency in the eyes of fish stands out; • Chemical changes - are those verified by chemical analysis of compounds that undergo changes, in their quantity, during the degradation. There are compounds that are degraded, others that are formed; as long as there are changes related to the course of degradation, they may serve as an indicator method of the quality (or, at least, of some “qualities”) of the fish. For example, fish, at the time of death, usually have a high content of ATP, which is consumed quickly in minutes or hours. • Physical changes - are those that occur in physical parameters, measurable with appropriate instruments. The electrical resistance of the tissues and the stiffness of the muscle because they gradually decrease until the advanced degradation of the fish, are some examples; • Microbiological changes - those caused by microorganisms in the fish, either naturally or through contamination after their capture. For example, the total number of bacteria generally increases during fish degradation; • Lipid alterations by oxidation - although they are chemical alterations, possibly with sensory implications, they are often considered separately, since they occur mainly in fatty fish, being (unlike lean fish) the main causes of degradation.

The traceability system can be computerized or not and must allow the tracking of information of different types (referring to the process, product, personnel and or service) downstream and or upstream of a chain link or an internal department of a company / restaurant. Thus, traceability aims to: • Ensure the origin and quality of the materials and components that are used in the manufacture of each product; • Identify different products, which are used to replace the original products; • Allow the return of the suspicious product, as well as locate faults and enable corrective actions. Traceability must function as a form of social responsibility for suppliers, distributors and consumers, guaranteeing product safety, through identification, registration and labeling. Although it seems that traceability only concerns the Food Processing Industry Sector, it is also very important for catering, as it is necessary to know how to choose the suppliers to which it relies.

Traceability and labeling The purpose of food labeling is to provide relevant information to the consumer and thereby facilitate their choices, protecting against unfair or misleading commercial practices. In this context, traceability improves the reliability of product labeling and its credibility. In addition, it allows the identification of products and their route, even over long distances, and facilitates the control of the veracity of the labeling, as well as the preservation of the identity of specific products (products with designation of origin).