ABSTRACT
The HACCP principle has been applied in the seafood industry since the 1970s. In 1986, the National Marine Sanctuary Foundation (NMSF) and the National Seafood Inspection Laboratory (NSIL) examined the probable risks in seafood products via an of˜cial request submitted by the American Congress (Garrett et al., 1995). In 1991, the research for the HACCP application in the seafood industry was completed.
