The importance of aquatic foods in global nutrition and food security cannot be overstated. Valued for their nutritional benefits and their contribution to livelihoods, the production and per capita consumption of aquatic foods have seen significant growth over the past decades. This trend is expected to continue, highlighting the crucial role these foods play in global food and nutrition. However, with increased production and consumption come associated risks. Understanding the food safety hazards linked to aquatic foods is essential for managing these risks effectively. Despite the adoption of hygiene measures at various levels, further guidance is necessary, particularly in implementing Good Hygiene Practices (GHP) and the Hazard Analysis Critical Control Point (HACCP) system in fisheries and aquaculture. To address this need, a team of FAO and Codex Alimentarius officers, along with other fisheries experts, organized a virtual training event from October 21 to 23, 2024. The event aimed at sharing global expertise on GHP and HACCP, providing practical guidance for the fisheries and aquaculture sectors.

The 1,400 participants from public and private sectors, academia, and international organizations worldwide were provided with comprehensive guidance on the practical application of food safety management in the fisheries and aquaculture sectors. In opening the event, Catherine Bessy, FAO Senior Food Safety Officer, emphasized the importance of this knowledge in moving beyond end-product testing to a more proactive and preventive approach to food safety management.

Esther Garrido Gamarro, FAO Fisheries Officer, kicked off the technical training sessions by detailing the hazards associated with fisheries and aquaculture products. Throughout the sessions, Ms Garrido also emphasized that the foundation of an effective HACCP system is a solid prerequisite programme (GHP). Cornelia Boesch, FAO Food Safety Officer, and Lingping Zhang, Food Standards Officer, Codex Secretariat, introduced FAO’s GHP and HACCP toolbox for food safety and relevant Codex Alimentarius texts and standards respectively. The training concluded with leading experts, including Kennedy Bomfeh, Ansen Ward, and Margarida Correia, who discussed HACCP implementation in traditional fish processing techniques, vessels, and fish farms.

This virtual training event marks a significant step in enhancing food safety management in the fisheries and aquaculture sectors, ensuring that the growing demand for aquatic foods is met with the highest standards of safety and quality.

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Code of Practice for Fish and Fishery Products (CXC 52-2003) 

General Principles of Food Hygiene (CXC 1-1969)

FAO’s GHP and HACCP Toolbox for Food Safety

For more information, please contact:  food-quality @ fao. org