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Article: HACCP-based seafood inspection: an FDA mandate in the making. (Hazard Analysis Critical Control Point, Food and Drug Administration)
- Article from:
- Food Processing
- Article date:
- March 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The FDA has announced that it will require the seafood industry to adopt food safety practices based on the Hazard Analysis Critical Control Point (HACCP) system and that it will inspect seafood processing plant records to ensure the controls are working. The new inspection program, unveiled by Secretary of Health and Human Services Donna E. Shalala on Jan. 21, 1994, overhauls the department's regulations for seafood handling and gives the FDA the responsibility for enforcing a science-based seafood safety program to prevent food-borne illness.
"This system of mandatory controls draws its strength from one simple principle: the notion that the best way to provide ...