![]() ![]() ![]() The guidance will help consumers and the public generally to understand commercial seafood safety in terms of hazards and their controls. Processors of fish and fishery products will find information in this guidance that will help them identify hazards that are associated with their products, and help them formulate control strategies. (240) guidance is intended to assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Department of Health and Human ServicesĬenter for Food Safety and Applied Nutrition To help FDA effectively investigate, remove unsafe seafood products from the market, and develop new prevention strategies, the FDA relies on illness reporting from public health officials and healthcare providers. How to Report Seafood-Related Toxin and Scombrotoxin Fish Poisoning Illnesses ![]()
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