Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 320379
Title HACCP plan fresh fish processing Marituna
Author(s) Aalberts, C.H.J.
Source IJmuiden : RIVO (RIVO report C020/03) - 19
Department(s) RIVO Seafood & Aquaculture
Publication type Scientific report
Publication year 2003
Keyword(s) voedselveiligheid - visproducten - eu regelingen - voedselinspectie - preventie - analyse - food safety - fish products - eu regulations - food inspection - prevention - analysis
Categories Food Quality and Safety / Fish and Fish Products
Abstract In the past regulatory authorities for food products had a duty to ensure that foods offered tothe consumer are at least safe to eat. The authorities required a positive approach of using Good Manufacturing Practices (GMP), producing food in a hygienic manner, and by inspection of finished product. It is now realised that inspection of finished product gives a poor control over the safety of foods. Therefore, since 1 January 1993, regulatory authorities in Europe required that companies take a preventative approach to safety based on the principles of Hazard Analysis and Critical Control Points (HACCP). Anyone exporting fish products to Europe or North America will have to implement a programme based on HACCP. If a company cannot demonstrate to the satisfaction of regulating agencies in importing countries that it has an effective programme operating in their processing plant, importers will not be permitted to accept the products. The United Nations food standard group Codex Alimentarius Commission has recommended HACCP's adoption as a system for ensuring the safety of foods (including finfish and shellfish) and the prevention of foodborne diseases.
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