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.
'This Olympic race on shrimp is not good for anyone' Argentina
Eduardo Boiero is the president of CAPeCA, the chamber that brings together most of the historical pole boats that developed the fishery. In this interview he talks about the shrimp quota, not only as...
Commercial fishing through auctions Ukraine
The beginning of 2023 was marked for the fishing industry by significant changes in the processing of permits for commercial fishing.
"One of the main goals of the implementation of the experi...
Cocaine in a tuna can container headed for the UK Ecuador
Ecuadorian authorities managed to seize 924 packages of cocaine destined for Great Britain. The drug was hidden in a container that intended to leave from one of the Guayaquil seaports. In addition to...
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