Drug-related import refusals at U.S. ports were up in 2015 for the third straight year. Representatives from the National Fisheries Institute and the Food and Drug Administration discussed U.S. aquaculture drug policy at Seafood Expo North America and how the
One of the most important ways to prepare for certification audits is through staff meetings that review job descriptions and management practices, as well as employee behavior, such as hygiene and record keeping. Internal auditing is also key to a
Seafood was one of the first U.S. commodities to be placed under the FDA's mandatory Hazard Analysis Critical Control Point (HACCP) regulations.
Based on seven basic principles, HACCP plans identify critical control points and critical limits, and establish monitoring methods, record-keeping procedures and appropriate corrective actions.
ISO standards address documentation of operational and management activities required to fulfill customer expectations and requirements for food safety.
Detailing the HACCP procedures and specifications for every stage of production and processing in a total procedures manual is a hallmark of quality.
Seafood processors must increasingly codify all procedures, not just those related to food safety and hazard analysis critical control point (HACCP).
Processors maintain facility and product security via HACCP procedures and supporting documentation that control physical security, employees and visitors.
HACCP plans bring the benefits of quality assurance, documented chain of custody, monitoring and inputs and better supervision of employee actions.