ABSTRACT
This chapter discusses HACCP (Hazard Analysis Critical Control Point) program management for the seafood industry as recommended by the U.S. National Marine Fisheries Service (NMFS).
HACCP is a nontraditional, noncontinuous inspection technique recommended by the National Academy of Sciences as a more scientific, analytical, and economical approach than that provided by traditional inspection and quality control methods. HACCP, which focuses on problem prevention and problem solving, relies heavily on proper monitoring and record keeping by the industry. One of the primary economic benefits of HACCP is that it provides for reduced destructive sampling of the finished product as compared to the end-product sampling required under traditional inspection systems. The application of HACCP principles to seafood inspection has been adopted by several countries, including Canada, Iceland, and the European Union, and is becoming more broadly recognized by the international community as a mechanism to apply uniform inspection procedures.
