Seafood safety problems can occur during both the farming and processing of seafood. Most problems result from microbial, chemical or physical contamination that can affect both culture animals and consumers, and cause product rejections in international commerce. As outlined in this course, effective seafood safety controls focus on prevention and are arranged in layers of increasing specificity. Receiving is a key point that links controls between farming and processing.
Processing procedures can introduce potential seafood safety problems that decrease value and affect consumer health. Most of these issues stem from microbial pathogens, and physical or chemical contamination. This course explains that processing plants must employ proper design and maintenance of equipment and utensils. Workers must apply good health and hygiene practices. Other controls focus on monitored procedures for cleaning and sanitizing, and pest control.
Enacted to address potential food safety threats, the Food Safety Modernization Act called for more inspections and prevention of persistent problems – and its implications are raising seafood buyers’ expectations. This course outlines existing regulations and proposed FSMA changes. HACCP requirements remain, but importation of aquaculture products will increasingly require supplier guarantees and audits. Both processors and farms face additional responsibilities regarding potential hazards.