What is HACCP?

• A preventative system for assuring food safety
• A systematic and documented method of food control
• Specific and tailored to a particular production line
• HACCP implements control over:
  • raw materials,
  • processes,
  • environment,
  • people, and
  • storage and distribution 
• Hazards are evaluated, monitored and a corrective action is set to prevent, eliminate and detect hazards throughout the production process by the development of Critical Control Points
  
• A Critical Control Point is an operation (point, procedure, process or step) during which a loss of control could result in an unacceptable health risk to consumers.
  
• For Sea Products Limited, an HACCP plan would be:
  • Approved and audited by the New Zealand Ministry of Agriculture & Forestry (MAF),
  • Meet seafood industry requirements set out under:
    • Industry Agreed Standards (IAIS 003.5),
    • Fish Processing Circular 1995, and
    • US Food and Drug Administration (USFDA) standards

• For the Consumer, the Sea Products Limited HACCP means safer food is produced

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Mail: Sea Products Limited, 3 Foundry Drive, Christchurch, New Zealand 8002.
E-Contact: mark.s@seapro.co.nz
telephone. (+64) 3 337 2400,
fax. (+64) 3 337 2402.