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.
Produce sets the squid catch limit at 420,000 tons Peru
Measure is established to guarantee sustainable extractive activities of the resource during the year 2023.
The Ministry of Production (Produce) established, through ministerial res...
When artificial is beneficial European Union
Much to the fishers’ dismay, cod populations in the Baltic Sea have been decreasing since the 1990s. The reasons are many, including habitat degradation. The same decade also saw the start of a ...
Squid fisheries are booming in a regulatory vacuum Worldwide
The following is an excerpt from an article published by China Dialogue Ocean:
The expansion of squid fisheries in parts of the high seas has left scientists and conservationists concerned about the ...
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