Quality and Safety
The International Organization for Standardisation, ISO, is the worldwide federation of national standards bodies. ISO defines quality as "the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs."(ISO 8402). The quality of fish and fish products depends on safe and hygienic practices. Outbreaks of fish-borne illnesses are reduced if appropriate practices are followed when handling, manufacturing, refrigerating and transporting fish and fish products. Ensuring standards of quality and safety are high also minimizes the post-harvest losses."
"The fishing industry must ensure that their fish handling, processing and transportation facilities meet requisite standards. Adequate training of both industry and control authority staff must be provided by support institutions, and channels for feedback from consumers established. Ensuring high standards for quality and safety is good economics, minimizing losses that result from spoilage, damage to trade and from illness among consumers."
Fish processing highly involves very strict controls and measurements in order to ensure that all processing stages have been carried out hygienically. Thus, all fish processing companies are highly recommended to join a certain type of food safety system. One of the certifications that are commonly known is the Hazard Analysis Critical Control Points (HACCP).
Read more about this topic: Fish Processing
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