What is Seafood HACCP?
HACCP stands for Hazard Analysis and Critical Control Point, which is a science-based system for assuring that many types of food remain safe from chemical, physical and biological hazards at critical points along the journey from the production to consumption. Seafood HACCP does just that – help the fisherman, dealers, processors and others identify and evaluate critical points during handling and production in order to set up control measures that help ensure safe seafood. HACCP has a long history beginning in 1959 when Pillsbury, NASA and the US Army Natick Laboratories were involved in developing safe “space foods” for US astronauts. From this early work, HACCP principles were developed and presented to the food industry in 1971. The initial three principles were: identify/assess hazards; determine critical control points (CCPs) and establish systems to monitor CCPs. Early uses of HACCP were in low-acid and acidified canned food regulations. In 1985 the National Academy of Sciences
