Last year, the U.S. Food and Drug Administration wrote stern warning letters to about 60 U.S. seafood processors and fish importers. In carefully drafted American legalize, such warnings to those in the fish and fish products industry are almost always over failures to comply with seafood Hazard Analysis and Critical Control Point (HACCP) regulations. For FDA, seafood safety seems to be a game of Whac-A-Mole as the agency will work for weeks bringing one seafood processor into compliance. The seafood HACCP is suppose to address each species of fish and fish product being produced. And in a industry where fish fraud is rampart, just getting that part accomplished takes effort. But it seems FDA never can get the seafood industry running on the straight and narrow because there is always another processor with problems popping up. It’s enough to make one think there must be a better way to get through to this stubborn sector. A book being released today by Wiley-Blackwell just might be more effective in speaking to the seafood industry. Titled “Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation,” this book comes at the problem not through American legalize, but the more practical world of international standards. The “FSSC 22000” is the Food Safety System Certification recognized by the Global Food Safety Initiative (GFSI) based on the Geneva-based International Organization for Standardization or ISO. With currently 100+ Licensed Certification Bodies and over 1,500 auditors worldwide, our mission is to ensure consumer trust in the supply of safe food and drinks. Lead author Nuno F. Soares is a doctoral student at the University of Minho, a public university in Portugal, He’s had the practical experience of a plant and quality control management before turing to his PhD work new solutions to improved food safety in glazed frozen fish. The seafood industry will find the book useful in numerous ways. It is practical. For example in explaining that workers who exercise their functions with autonomy are viewed under the international standards as being in management. And top management has the “resources necessary to achieve food safety (both in terms of material resources and human resources.” The authors including University of Minho facility members Christina M.A. Martin and Antonio A. Vicente, says seafood is one of the most traded commodities worldwide that needs to protect its supply chain. They seem committed to achieving such a goal. They ‘re asking readers to contact them after getting through with the book. If they succeed in opening a worldwide discussion of seafood safety, it might even help to get more compliance with those seafood HACCP regulations. There might even come a day when there won’t be so many warning letters going out to seafood processors. “Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation”
- ISBN: 978-1-96507-8
- 200 pages
- Publisher: Wiley-Blackwell
- Available where books are sold.
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