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A document entitled "Assurance of Seafood Quality" was published by the Food and Agriculture Organization of the United Nations (FAO) in 1995 (Huss, 1995). This document was based on a series of lecture notes used at workshops and training activities organized by the FAO/Danish International Development Agency (DANIDA) Training Project on Fish Technology and Quality Control (GCP/INT/391/Den).

By the end of 2000 it became clear that this document required updating. New ideas and developments, particularly in the presentation of the Hazard Analysis Critical Control Point (HACCP) concept, needed to be included. In early 2002, I was requested by FAO to prepare an updated and expanded version of the 1995 document including available information on fish safety and quality, especially as it pertains to:

Extensive and significant changes have been made compared with the first document. For this reason a new title was chosen: "Assessment and Management of Seafood Safety and Quality". A number of colleagues, all eminent scientists, some with practical experience, have contributed to this new version and I wish to thank them all for their willingness to assist in completing this project within a reasonable time. First of all I wish to thank my co-editors and co-authors, Professor Lone Gram, DIFRES[1] and Professor Lahsen Ababouch, Chief, Fish Utilization and Marketing Service, FAO[2], Rome for their contributions. Very special and sincere thanks to Professor Gram for her skilful and high quality work in editing the text and contributions from a variety of authors.

For valuable contributions, I wish to thank:

Dr John Ryder, Director of FAO/Eastfish[3] Copenhagen, Denmark
Dr Paw Dalgaard, Senior scientist, DIFRES1, Denmark
Dr Marco Frederiksen, Scientist, DIFRES1, Denmark
Dr Peter Karim Ben Embarek, WHO[4], Geneva
Mr Alan Reilly, Deputy Chief Executive, Food Safety Authority[5], Ireland

I also wish to thank Dr Maria Rasch from DIFRES for great assistance in editing and proofreading, and Birgitte Rubæk and Valeriu Popesco for providing excellent drawings.

The Danish Institute for Fisheries Research provided secretarial assistance and other resources (stationary, photocopies, etc.) for the project, which was valuable and very appreciated. Special thanks to librarian Søren Tørper Christensen without whom we would not have managed to write the book.

Lyngby 6 January 2003

Hans Henrik Huss (HHH)

Danish Institute for Fisheries Research
Department of Seafood Research

[1] DIFRES: Danish Institute for Fisheries Research, Department of Seafood Research, c/o Technical University of Denmark bldg. 221, DK-2800 Lyngby, Denmark
[2] Fish Utilization and Marketing Service, Food and Agriculture Organization of the United Nations (FAO), Viale delle Terme di Caracalla, 00100 Rome, Italy
[3] FAO/Eastfish, Midtermolen 3, DK-2100 København Ø, Denmark
[4] World Health Organization (WHO), Avenue Appia 20, CH - 1211 Geneva 27, Switzerland
[5] Food Safety Authority of Ireland, Abbey Court, Lower Abbey Street, Dublin 1, Ireland

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