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Book (series)Assessment and Management of Seafood Safety and Quality 2003
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This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)Assessment and Management of Seafood Safety and Quality (Arabic version) 2007
Also available in:
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)Causes of detentions and rejections in international fish trade. 2005
Also available in:
No results found.Fish and fishery products are one of the major traded food commodities and this trade is likely to increase in the future to meet the ever increasing demand for fish and seafood. One of the most serious difficulties facing exporters is dealing with different standards and regimes of safety and quality requirements of the target markets. These differences concern regulations, standards and control procedures, including controls at the border where seafood products can be rejected, destr oyed or detained while awaiting resolution or destruction. In order to promote harmonization and equivalence among seafood trading nations, these differences need to be reduced and ultimately removed and replaced by international control systems and standards based on scientific techniques such as risk assessment. This paper analyses seafood detentions and rejections in the international trade focusing on the three largest fish and seafood importers – North America, European Union an d Japan. It is divided into four chapters including an introductory one. Chapter 2, after a general introduction, describes the international regulatory framework and details the import regulations in force for the European Union, United States of America, Japan and Canada providing a picture of what exporters face in each of these importing territories. Each major importing country/regions are then separately examined, with a look at border cases across a range of parameters: proble m type (microbial, chemical and other causes), species, geography, product type (fresh, frozen, cured, etc.). An analysis of the collective data for trends or patterns in border cases follows. The paper ends with a view towards the future and provides recommendations on what should change to improve fish safety and quality controls in international trade and examines the potential role of industry, governments and international bodies in this process. -
Book (series)Assessment and Management of Seafood Safety and Quality 2003
Also available in:
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)Assessment and Management of Seafood Safety and Quality (Arabic version) 2007
Also available in:
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)Causes of detentions and rejections in international fish trade. 2005
Also available in:
No results found.Fish and fishery products are one of the major traded food commodities and this trade is likely to increase in the future to meet the ever increasing demand for fish and seafood. One of the most serious difficulties facing exporters is dealing with different standards and regimes of safety and quality requirements of the target markets. These differences concern regulations, standards and control procedures, including controls at the border where seafood products can be rejected, destr oyed or detained while awaiting resolution or destruction. In order to promote harmonization and equivalence among seafood trading nations, these differences need to be reduced and ultimately removed and replaced by international control systems and standards based on scientific techniques such as risk assessment. This paper analyses seafood detentions and rejections in the international trade focusing on the three largest fish and seafood importers – North America, European Union an d Japan. It is divided into four chapters including an introductory one. Chapter 2, after a general introduction, describes the international regulatory framework and details the import regulations in force for the European Union, United States of America, Japan and Canada providing a picture of what exporters face in each of these importing territories. Each major importing country/regions are then separately examined, with a look at border cases across a range of parameters: proble m type (microbial, chemical and other causes), species, geography, product type (fresh, frozen, cured, etc.). An analysis of the collective data for trends or patterns in border cases follows. The paper ends with a view towards the future and provides recommendations on what should change to improve fish safety and quality controls in international trade and examines the potential role of industry, governments and international bodies in this process. -
Book (series)Assessment and Management of Seafood Safety and Quality 2003
Also available in:
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)Assessment and Management of Seafood Safety and Quality (Arabic version) 2007
Also available in:
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)Causes of detentions and rejections in international fish trade. 2005
Also available in:
No results found.Fish and fishery products are one of the major traded food commodities and this trade is likely to increase in the future to meet the ever increasing demand for fish and seafood. One of the most serious difficulties facing exporters is dealing with different standards and regimes of safety and quality requirements of the target markets. These differences concern regulations, standards and control procedures, including controls at the border where seafood products can be rejected, destr oyed or detained while awaiting resolution or destruction. In order to promote harmonization and equivalence among seafood trading nations, these differences need to be reduced and ultimately removed and replaced by international control systems and standards based on scientific techniques such as risk assessment. This paper analyses seafood detentions and rejections in the international trade focusing on the three largest fish and seafood importers – North America, European Union an d Japan. It is divided into four chapters including an introductory one. Chapter 2, after a general introduction, describes the international regulatory framework and details the import regulations in force for the European Union, United States of America, Japan and Canada providing a picture of what exporters face in each of these importing territories. Each major importing country/regions are then separately examined, with a look at border cases across a range of parameters: proble m type (microbial, chemical and other causes), species, geography, product type (fresh, frozen, cured, etc.). An analysis of the collective data for trends or patterns in border cases follows. The paper ends with a view towards the future and provides recommendations on what should change to improve fish safety and quality controls in international trade and examines the potential role of industry, governments and international bodies in this process.
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