Seafood HACCP

Seafood HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to ensuring seafood safety. It identifies potential hazards—like bacteria, toxins, or parasites—that could contaminate seafood. The process involves analyzing each step of handling, processing, and distribution to control these risks. Critical control points are specific stages where actions, such as proper cooking or storage, can prevent hazards. Implementing HACCP helps protect consumers by proactively managing food safety risks, ensuring seafood is safe to eat while maintaining quality throughout the supply chain.