Hygiene requirements, controls and inspections in the fish market chain
Kitaplar > Mesleki Kitap · 2013
Yazarlar: Haydar Fersoy, Şükran ÇAKLI, Onur Hasaltuntaş, David Gwyn James, Iddya Karunasagar
Mesleki Kitap, 2013, FAO, Rome , A, Türkiye, Ankara, Uluslararası
Özet
<p>Today, fish and fish products have become the most traded food items at international level. Therefore,</p> <p>effective controls and inspections in the fisheries marketing chain are of high importance in terms of</p> <p>food safety and consumer protection. Many countries are now enforcing more regulations and measures,</p> <p>taking into consideration internationally recognized good practices and handling and manufacturing</p> <p>standards related to hygiene and health legislation, including the Hazard Analysis and Critical Control</p> <p>Points (HACCP) system.</p> <p>This circular is intended as an introduction to the hygiene requirements, controls and inspection of</p> <p>fresh fish, molluscs and crustaceans throughout the market chain between capture, or production in</p> <p>aquaculture, and the consumer. It is primarily targeted at mid-level government staff engaged in fish</p> <p>(or food) inspection. It is also intended for those involved in commercial operations of the capture and</p> <p>aquaculture sectors, who will be subject to inspection. Safety, quality and production management is</p> <p>of paramount importance to the fishery industry as fish and fishery products are particularly perishable.</p> <p>The safety and quality of seafood ultimately depends on its condition at capture or harvest, and how it</p> <p>is treated and stored before reaching the consumer. This might include such things as: coastal pollution;</p> <p>hygiene on board the fishing vessel, at the landing centre, and during transport, storage and marketing;</p> <p>and contamination either by workers or the environment.</p>