A Model HACCP Plan for Fish Seasoning Powder Production

Abstract

Many kinds of seasoning powder available in market contain high amount of monosodium glutamate (MSG) in Myanmar. So, natural seasoning powder without MSG from fish and vegetables seasoning powder was considered for safe and healthy product as substitute of MSG. The main aim of this research is to design Hazard Analysis and Critical Control Point (HACCP) plan for fish based seasoning powder production. Local indigenous raw materials such as Ngar-Gyin (Mrigal fish), cabbage, carrot, cauliflower, chinese cabbage, garlic and ginger were used in the formulation of fish based seasoning powder. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. A sample generic HACCP plan was recommended. Three Critical Control Points (CCPs) in the processing; cold storage of raw fish; pressure cooking and packaging were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards.