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Book (series)Seafood Safety - Economics of Hazard Analysis and Critical Control Point (HACCP) programmes 1998
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No results found.Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting countries. Seafood safety as a commodity ca nnot be purchased in the marketplace and government intervenes to regulate the safety and quality of seafood. Theoretical issues and data limitations create problems in estimating what consumers will pay for seafood safety and quality. The costs and benefits of seafood safety must be considered at all levels, including the fishers, fish farmers, input suppliers to fishing, processing and trade, seafood processors, seafood distributors, consumers and government. Hazard Analysis Critical Control P oint (HACCP) programmes are being implemented on a worldwide basis for seafood. Studies have been completed to estimate the cost of HACCP in various shrimp, fish and shellfish plants in the United States, and are underway for some seafood plants in the United Kingdom, Canada and Africa. Major developments within the last two decades have created a set of complex trading situations for seafood. Current events indicate that seafood safety and quality can be used as non-tariff barriers to free trad e. Research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented. -
BookletIntroduction to Hazard Analysis Critical Control Point (HACCP) 2023
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No results found.This guidance document introduces the seven principles of Hazard analysis and critical control point (HACCP) according to the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), and how to apply them using the 12 steps to enhance the control of significant hazards in a food business and ensure food safety. Hazard analysis and critical control point is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption. The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. A food business should only implement HACCP once it has established solid prerequisite programmes of food safety management, as described in the sections on Good hygiene practices (GHP). Implementing HACCP may be challenging for some businesses. However, HACCP principles can be applied with flexibility in individual operations, and businesses may use external resources or adapt a generic HACCP plan to their specific circumstances. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. -
Book (stand-alone)Food quality and safety systems. A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system. 1998The manual is structured to provide essential information in a standardized, logical and systematic manner while adhering to effective teaching and learning strategies. It is composed of three sections. Section 1 reviews principles and methods of training; Section 2 introduces and elucidates the Codex Alimentarius General Principles of Food Hygiene; and Section 3 explains the HACCP system and its implementation. Each section is made up of specific training modules which can be combined and custo mized to meet the specific needs of the students. FAO has prepared this manual in an effort to harmonize the approach to training in the HACCP system based on the already harmonized texts and guidelines of the Codex Alimentarius Commission. It is clear that HACCP systems can only be effective when they are a part of a broader food quality and safety programme based on the General Principles of Food Hygiene and good manufacturing practices. Consequently, these aspects of quality and safety controls are incorporated in the training materials. We invite readers' comments and suggestions for improving this manual as part of our continuing effort to provide high-quality advice and reference materials to FAO member countries.
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