Quality assurance program for frozen surimi in Thailand

Abstract

Frozen surimi has been a major export fishery product of Thailand for many years. Approximately 70% of its total production is exported to Japan, while the remaining is locally used and exported to France, Korea, Taiwan and Singapore. Although surimi is not categorized as a high risk item, as it is not a ready-to-consume product but prepared to serve as a raw material for a variety of surimi-based products, it still needs to meet the minimum requirements of product safety control. In this study, the quality assurance program is established for the Thai surimi industry. The guidelines are prepared and based upon risk assessment and potential health hazard identification associated with routine surimi production, from the point where raw material is received at the plant, through the lineprocessing steps, and ending with the finished product s transportation. Besides the Hazard Analysis and Critical Control Point (HACCP) principles applied in this program, Good Manufacturing Practices and sanitation standard operating program are also added to strengthen the aim of assurance in food safety.