Quality Control

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Need assistance with wildlife and fish management on your ranch, backyard, or pond? Simply call your local County Extension Agent.

Regulations governing the safe processing and importing of fish and fishery products were enacted by the U.S. Food and Drug Administration (USFDA) in December, 1997. The regulations take a preventive approach to food safety. Biological, chemical and physical hazards are identified, then process controls are established to minimize the risk of food-borne illness. From this approach comes the acronym HACCP, which stands for Hazard Analysis and Critical Control Point.

-SRAC Publication No. 4900, The HACCP Seafood Program and Aquaculture

Southern Regional Aquaculture Center

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University of Florida

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