A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF FRESH FISH FILLET

Abstract

The presentation focuses on implementing Hazard Analysis and Critical Control Points (HACCP) to ensure the safety and quality of fresh fish fillets, addressing growing concerns over food safety in the seafood industry. It provides a detailed understanding of HACCP principles tailored specifically for fresh fish fillet processing. Topics covered include hazard identification, critical control point determination, monitoring, corrective actions, verification, and record-keeping, with a focus on challenges like temperature control and microbial growth. Case studies and practical examples demonstrate HACCP implementation in real-world scenarios, emphasizing collaboration among stakeholders for effective food safety management. Overall, it serves as a comprehensive guide for stakeholders involved in fresh fish fillet production, enabling them to establish and maintain robust HACCP programs to uphold food safety and quality standards.