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

The Bandırma district of Balıkesir province has an important place in terms of production and export of aquatic and frozen fish products. Silverfish (Atherina boyeri Risso, 1810) has high protein quality (protein content >70%) and low price. It constitutes an important alternative source of raw material for economic fish meal production. Fresh silverfish exported to the European countries in recent years is demanded in two different product forms: Frozen and breaded frozen. In this study, the production of frozen silverfish was carried out in a business 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, was defined to obtain a safe product in accordance with customer expectations and needs. Hazard analysis was carried out by analyzing 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 these points have been set forth.

Cite this article as: Günşen, U., Eseceli, H., Atan, R.M., 2019. Determination of Critical Control Points and Potential Hazard Analysis in the Production of Frozen Silverfish (Atherina boyeri Risso, 1810). Acta Vet Eurasia 45, 80-90.