ABSTRACT
The way food safety is managed by the food industry has changed considerably at the world level. In fish processing units, food safety is managed in a similar way as in any other branch of the food industry, so similar challenges have to be faced. Many fish companies need improvements of their food safety management system and reduction of context riskiness to assure good food safety performances, but the direction of these improvements is different in developed countries than in developing or underdeveloped countries. Food safety managers have to be highly qualified persons as they are the on-site food safety and regulatory authorities at the facilities. Implementation of a safety management system has an associated cost, and in fish processing industry, as in any other food business, a successful such system is considered the one able to meet customer requirements and government regulations at a manageable cost.
