Application of HACCP to Fish Farm Biosecurity
LANXESS biosecurity products and procedures have been developed to maximise the benefits achievable through good cleaning and disinfection biosecurity practices. The procedures have been developed to be consistent with HACCP principles, the seven point systematic approach to food safety adopted by livestock producers around the world.
HACCP (Hazard Analysis Critical Control Points) strategies identify the areas where pathogens may enter the system, ways to eliminate them, and the methods to show that the chain of production is being continuously audited to ensure that every procedure within that chain is effective.
THE PRINCIPLES
Principle 1. Hazard analysis
To identify hazards, both microbiological and physical, at each step in the process through to delivery.
Principle 2. Critical Control Points (CCPs)
At CCPs action can be taken to reduce or eliminate the hazard. For example, within the fish farm, there are control points at which pathogen reduction can take place as part of a biosecurity programme.
| Control Point | Application/Programme |
| Site Security | Well boat and work boat disinfection, vehicle disinfection and footdips on piers and cages |
| Personnel Hygiene | Dive suits and equipment, hand hygiene |
| Equipment disinfection | Hand nets, harvesting equipment, vaccination and weighing equipment |
| Surface Disinfection | Tables, floors, walls |
| Aerial Disinfection | Misting within enclosed buildings to control airborne pathogens |
| Rodent Control | Pest Management Programme |
| Production facilities |
Broodstock, hatchery, fresh and sea water production |
Principle 3. Critical limits
Establish acceptable limits for each hazard identified. Cleaning and disinfection in accordance with LANXESS biosecurity procedures will ensure that microbiological hazards meet those limits. LANXESS technical team can advise in more detail in this important area.
Principle 4. Monitoring
Observation and measurement of cleaning and disinfecting to ensure the critical limits are met at each step.
Principle 5. Correction
Action must be taken if the critical limits are not met at each step. A review of the application procedure should be made to ensure that it is in accordance with LANXESS biosecurity guidelines.
Principle 6. Recording
A complete set of records is important for legal action and may form part of a current site Quality Scheme e.g. ISO 9001. Records must be kept to show that biosecurity procedures are in place and are being implemented correctly. Records should be kept of products used, critical limits, cleaning schedules and any corrective action taken.
Principle 7. Verification
Tests and procedures to ensure that the HACCP system is working properly. The audit is often external and may include verification of dilution rates, application rates and bacteriological tests.