What is HACCP in seafood industry?
Hazard Analysis Critical Control Point (HACCP) is a preventative system of hazard control rather than one of reaction or point inspection to decrease a hazard.
Is HACCP used in quality control?
The HACCP system, when applied as part of an overall quality assurance systems based on the Codex General Principles of Food Hygiene, serves as a tool to enhance food safety by focusing on identifying significant hazards and critical control points where control can be applied and is essential to prevent or eliminate a …
Does HACCP cover all fish and seafood?
A HACCP system is required to be implemented for all wholesale processors and distributors of seafood.
What is quality control in fish?
According to the. modern concept quality of a product greatly depends on the quality. of the raw material. Quality control can be defined as the maintenance of quality at a. level which satisfies the customer and the health authorities and.
What are the HACCP principles?
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
How many principles are there in HACCP?
Seven
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
What is quality control specifications?
Quality specifications are detailed requirements that define the quality of a product, service or process. Quality includes tangible elements such as measurements and intangible elements such as smell and taste.
How do you test the quality of fish?
Look for firm, shiny flesh: The flesh of the fish should bounce back on touching it. The skin has a natural metallic glow and should not look dull. The surface of the skin must be tight and the scales might be tightly attached. Cracked skin or loose scales could be signs of rotting fish.