Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety. The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University.
HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality control methods which are less successful and inappropriate for highly perishable foods. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.
Two subsidiaries of Pacific Andes request to be declared bankrupt Hong Kong
As part of its restructuring process, Pacific Andes International Holdings (PAIH) announced that two indirect subsidiaries, Golden Target Pacific Limited and Nouvelle Foods International Limited, have filed a voluntary petition for relief under Chapter 11 of the United States Bankruptcy Code.
New fishing technology is 'a double-edged sword' Spain
A research study conducted by the Institute of Environmental Science and Technology of the Universitat Autònoma de Barcelona shows that future improvement of fishing technology poses a threat for the global fishery that could be greater than climate change.
Copyright 1995 - 2017 Fish Info & Services Co.Ltd| All Rights Reserved. DISCLAIMER