Using the FDA’s Fish and Fishery Products Hazards and Controls Guidance to Develop HACCP Plans for Fish and Fisheries Products

This series seeks to help the seafood industry in FL understand the seafood safety regulations.

The process to maintain aquatic resources that are important to fisheries, such as assessment of aquatic stocks, environmental monitoring and fishery regulation enforcement.

A systematic approach to be used in food processing as a means to assure food safety. [NALT]

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [AGROVOC]

The UF/IFAS Department of Food Science and Human Nutrition is among one of the world's largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department. 

The Florida Sea Grant College Program supports research and education activities that help Florida's shoreline communities, industries and citizens wisely use the state's coastal and marine resources.
Source: Florida Sea Grant Marine Extension