|
home > mop
Seafood Safety
 You are probably well aware of seafood’s positive attributes, such as their significant nutritional benefits, variety, and taste. The medical community encourages you to eat more Omega-3s and seafood is a great source. However, in the last decade you've probably heard the concern about seafood health risks due to contaminants.
Because of its perishable nature, seafood must be properly handled, stored, and prepared to extend its shelf life, maintain its quality, and prevent contamination with pathogenic organisms. The major causes of seafood-related illnesses, however, are well defined, highly focused, and limited to certain species. Below, we have provided information that you can download about these risks and how to avoid them.
HACCP
To ensure the safety of seafood, regulators and the industry must learn about the U.S. Federal Food and Drug Administration’s seafood regulations, which require that seafood processors (domestic and from abroad) as well as importers, process seafood under the system known as HACCP (Hazard Analysis and Critical Control Points) and monitor eight sanitary control procedures. Our Program has the only AFDO/National Seafood Alliance certified instructor in Puerto Rico, and in coordination with the Puerto Rico Health Department, the FDA and the UPR Extension Service has been instrumental in helping the industry, in the archipelago and in South and Central America, comply with FDA’s requirements.
If you would like more information about seafood safety and HACCP, please contact us.
Seafood Safety Files
|
