Page 40 - CIJ April 2025- Digital Edition

HYGIENE

HACCP Regulations

Tracing Checkboxes from

Catch to Consumer

India’s vast coastline and rich aquatic resources make the seafood
industry a cornerstone of both nutrition and economy. However,
with this bounty comes the critical responsibility of safeguarding
public health through compliance to cleaning and hygiene practices.
Nilanjana Dey, Senior Quality Control Microbiologist, Licious, shares
insights with Keerthana Sundar, Special Correspondent, Clean India
Journal on the checkpoints of adhering to norms during the entire
product cycle right from catch to consumer.

ACCP is more than just preventing rapid bacterial growth
a regulatory checkbox; within the “danger zone” of 5°C to
it is a fundamental 60°C. Fish is a highly perishable
pillar for ensuring commodity and if not properly
“Hsafe, high-quality chilled (0 to 4°C), it can quickly
seafood,” opines Nilanjana. From spoil. Usage of appropriate
preventing devastating outbreaks chemicals helps to prolong the
of foodborne illnesses caused by freshness of the fish, especially
pathogens like Vibrio, Norovirus, when it needs to be transported
Salmonella, Clostridium, Listeria, over long distances or stored for
Staphylococcus and E.coli to extended periods. Meticulous
maintaining the delicate freshness sanitation practices, from
and texture of seafood, HACCP personal hygiene to equipment
provides a structured approach cleaning, are paramount
to identifying and mitigating in eliminating microbial
potential hazards at every stage of contamination. The system also
the supply chain. enables robust traceability and
Why is HACCP so crucial? recall management, allowing
Consider the complex journey of for swift action in the event
seafood from catch to consumer. of contamination, protecting
Temperature control, a cornerstone consumers and preserving brand
of HACCP, is important in integrity.

40 APRIL 2025•Clean India Journal•www.cleanindiajournal.com