Determination of Critical Control Points and Potential Hazard Analysis in the Production of Frozen Silverfish (Atherina boyeri Risso, 1810)

Özet

The Bandırma district of Balıkesir province has an importantplace in terms of production and export of aquatic and frozen fish products. Silverfish (Atherina boyeri Risso, 1810) hashigh protein quality (protein content >70%) and low price. Itconstitutes an important alternative source of raw material foreconomic fish meal production. Fresh silverfish exported tothe European countries in recent years is demanded in twodifferent product forms: Frozen and breaded frozen. In thisstudy, the production of frozen silverfish was carried out in abusiness that produced aquaculture products for a considerable level of export in Bandırma. The production flow diagram, in accordance with TS EN ISO 22000 Food Safety Management System and British Retail Consortium Standard, wasdefined to obtain a safe product in accordance with customerexpectations and needs. Hazard analysis was carried out byanalyzing each step using decision tree. In this way, potential hazards and the precautions to be taken to prevent them,critical control points, and critical limits belonging to thesepoints have been set forth.