Seafood Processing
Food safety for fishing, aquaculture, and seafood processing.
Typical sector problems
- Control of sector-specific risks, such as histamine in fish or marine biotoxins
- Maintaining the cold chain from catch or harvest through processing
- Origin traceability required by export markets
Commonly applicable requirements
- HACCP system with critical control points defined for hazards specific to seafood
- Good Manufacturing Practices in processing plants
- GFSI-recognized certifications when required by the target market
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