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.
Pacific saury August price is the highest ever Japan
Last month's saury trading price exceeded 1,300 yen per kilo due to record poor fishing, nearly doubling last year, a record high.
According to the "Fishery Information Service Center"...
Domestic market frozen fish prices show stability Russia Fed.
From 7 to 13 September, the dynamics of prices for frozen fish in the wholesale segment of the domestic market, basically, showed a tendency towards stability.
In the Far East region, there was a ten...
Alaska’s 2020 salmon season comes to a close United States
Alaska’s salmon harvest has topped 110 million and the total for the 2020 season will likely be aound 112 million fish. That’s roughly 85 percent of the preseason forecast.
Plugs of pinks...
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