ABSTRACT
Crisis ................................................................................................. 324 19.1.3 Risk Analysis: A New European Union Approach to the Food
Safety Issue ....................................................................................... 325 19.2 Traceability Legislation ................................................................................ 325
19.2.1 European Union Traceability Requirements .................................... 325 19.2.2 Other Traceability De nitions .......................................................... 326 19.2.3 Bioterrorism Act and COOL (U.S.) .................................................. 326
19.3 Traceability as a System ............................................................................... 327 19.3.1 External/Chain Traceability ............................................................. 327 19.3.2 Internal Traceability ......................................................................... 328 19.3.3 Tracking and Tracing ........................................................................ 329 19.3.4 Main Types of Data Transfer Used in the Traceability Systems ...... 329
19.4 Hygiene, Quality, and Traceability of Seafood ............................................ 330 19.4.1 Codex Alimentarius Recommendations in Reference to Traceability .. 330 19.4.2 Hygiene: European Union Regulation No 853/2004 ........................ 331 19.4.3 Quality of Fish in Connection to Traceability .................................. 332
19.5 Information for Consumers about the Name and Origin of the Fishery Products ........................................................................................................ 332 19.5.1 European Union Regulations No 104/2000 and No 2065/2001 ....... 332 19.5.2 FAO Catch Areas .............................................................................. 333 19.5.3 Global Problems in Reference to Fish Traceability .......................... 334
19.6 Advanced Traceability Systems for Collecting Fishery Data ....................... 335 19.6.1 GS1 Standards .................................................................................. 335 19.6.2 Project TRACEFISH ........................................................................ 336 19.6.3 Vessel Monitoring System ................................................................ 337
19.7 Seafood Products on the Market................................................................... 337 19.7.1 Recall of Food Products from the Market ........................................ 337 19.7.2 RASFF-Seafood Noti cation in 2006-2008 ................................. 338 19.7.3 Fish Recall Simulation Conducted in Five Nordic Countries .......... 338
19.8 Conclusions ................................................................................................... 339 References .............................................................................................................. 339
Fresh sh and many sh products are highly perishable food items, therefore the caught sh and sh products that are not handled under proper hygienic conditions and low enough temperature undergo accelerated spoilage. Moreover, nowadays the sh supply chains are very long and complicated. For example, large European producers process their sh in China and then sell the end product in Europe (Schröder 2008). In addition, the logistic chain for chilled food is more complex every day: the origin is far away from the destination, involving onboard handling in ships, air transport, and more intermediate points in the logistic chain (Abad et al. 2009).
