Published on the Packaging World Web site
| January 31, 1998
Seafood HACCP active
FDA's HACCP (Hazard Analysis Critical Control Points) regulations for the seafood industry became effective December 18. Seafood processors are responsible for identifying points in the processing system, including those relating to packaging, where contamination is likely to occur, and then designing procedures to reduce or eliminate such contamination.
Similarly meat and poultry processors also are subject to mandatory HACCP regulations that will be fully implemented by year 2000.
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