ABSTRACT
A system of quality assurance based on Hazard Analysis Critical Control Points (HACCP) for fresh fish is in use for post-harvest handling and processing. The HACCP method can be applied to the traditional salted, dried fish products of Asia and Southeast Asia using the basic principles of salting and drying together with knowledge of the physical, chemical, and biological agents that affect the quality of salted, dried fish. The production of dried, salted fish is a major industry in Indonesia. Japan, being a highly quality-sensitive society, is in the forefront of the application of quality assurance in the dried-squid industry. The contamination of seasoned smoked squid with low numbers of potentially toxigenic organisms normally found in the environment may or may not be regarded as a hazard. These organisms are frequently found on raw materials and are very difficult or impossible to keep completely away from the final product.
