Hazard Analysis Critical Control Point (HACCP) in Water-Supply Phase for Sustainable Aquaculture.

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@article{1712939,
      author = {Nwachukwu O. P., Ejoh A. S., Nwachukwu C. I., Iwegbue C. M. A., Arimoro Francis O.; Iloba Kate I.},
      title = {Hazard Analysis Critical Control Point (HACCP) in Water-Supply Phase for Sustainable Aquaculture.},
      journal = {Iconic Research And Engineering Journals},
      year = {2025},
      volume = {9},
      number = {6},
      pages = {1542-1559},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1712939.pdf},
      abstract = {Aquaculture production in Nigeria grew steadily between 1999 and 2015, but has been on the decline in recent years. Its development in Nigeria is constrained by such as: water-quality/quantity, high cost of feed, diseases, among other factors. Although fish, can be enhanced to meet globally acceptable standard and the quality of water during production, can largely affect the health and cost of getting the product to the market. Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed via the analyses and control of possible hazards, all through the production process. This paper aims to look briefly at the origin and application of HACCP in aquaculture, the principles and procedures for developing a HACCP plan and to discuss the application of HACCP principles in the water supply for aquaculture. HACCP as a safety measure, was developed in the 1960s, in the United States, and was used to ensure the highest level of food safety that astronauts required during their exploration of the moon. It has met huge success and has been standardized by the Codex-Alimentarius (the global food-standard setting body). The production control system follows a two-step process: 1) setting-up a HACCP team and 2) applying the seven principles of HACCP to developing, verifying and implementing a flow diagram for operation. The principles of HACCP includes: conducting a hazard analysis, identifying critical control points (CCPs) in the process,HACCP includes: conducting a hazard analysis, identifying critical control points (CCPs) in the process, establishing critical limits, monitoring each critical limits, establishing corrective actions, establishing verification procedures, and establishing record keeping procedures. Developing a HACCP plan follows a logical sequence in its application to the specified operation, which is specific to the production location and specie in culture. Possible hazards in aquaculture could be biological, chemical or physical. The water sources for aquaculture may be ground water such as wells and springs or surface water such as rivers, lakes or streams, and must ?ideally? be uncontaminated from excessive nutrients, chemicals, or heavy metals and sufficiently available. When applying the principles of HACCP to the water-supply phase: (i)Potential hazards such as contaminants and their preventive measures are analyzed and identified for water supply, which can be controlled at point or non point sources. (ii)With the use of a decision tree (consisting of a series of questions), each phase is determined to be a critical control point or not. (iii) Critical limits must be established, that do not exceed the regulatory tolerance. (iv) A monitoringsystem, consisting of regular checking of the water source for the content levels of contaminant is established (v) If the water supply has levels of contaminants greater than the regulatory tolerance, then the farmer must draw up a corrective action plan. (vi) This stage requires setting up routine verification activities to ensure critical limits meet regulatory tolerance, water supply still comes from the same source and that analyses are properly documented and recorded. (vii) Records related to water supply, such as: analyses and observed changes, among others, must be signed and retained by appropriate personnel/ management. HACCP has the potential to make an excellent contribution to: food safety, enhanced cost efficiency, prevention of work related accidents, and enhanced customer satisfaction, among many other benefits. However, there is a need for major national and international efforts to be focused on the exploitation of this concept, include awareness programs in extension activities and fish farmers should be open to the concept of HACCP, for better output.},
      keywords = {HACCP, Hazards, Application, Principles, Water-supply},
      month = {December},
      doi = {https://doi.org/10.64388/IREV9I6-1712939}
  }