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.
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European fishing industry representatives are sounding the alarm over the likelihood of the European Commission’s plans to shut down 94 sea areas across French, Spanish, Portuguese and Irish wat...
Cedepesca says that shrimp certification is closer Argentina
The entity pondered that INIDEP elaborated a limit reference point, the CFP incorporated abundance criteria for the opening and closing of subareas and increased ground controls in the first week of t...
New shrimp prospecting and closure of subarea 15 Argentina
Taking into consideration the biological data of the season that indicate the movement of shrimp north, it was decided to carry out a survey in subareas 11 and 12. Eight freezer vessels were designate...
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