The Seafood HACCP Regulation and its Effects on Aquaculture

Fish processors are required by law to use preventive controls to keep unsafe products from reaching consumers. These controls are based on principles of a system called Hazzard Analysis Critical Control Point (HACCP) and focus on prevention rather than reactive measures. This publication discusses HACCP and how utilizing them can keep food safe for consumers.

Pages / Length: 6
Publication Date: 03/2019

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