Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety. The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University.
HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality control methods which are less successful and inappropriate for highly perishable foods. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.
Ecuador Relentless in the Fight Against IUU Fishing Ecuador
Ecuador’s fishing industry is of great importance to the country’s economy. Ecuador has the largest tuna purse seiner fleet in the Eastern Pacific; it is the second largest canned tuna pro...
Australia publishes final report for shrimp risk review Australia
The Department of Agriculture, Fisheries and Forestry takes the biosecurity risks associated with imported prawns seriously. We have released the final report for the Review of the biosecurity risks o...
Copyright 1995 - 2023 Seafood Media Group Ltd.| All Rights Reserved. DISCLAIMER