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.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.