A joint event organised and delivered by FAO’s Fisheries and Aquaculture and Food Systems and Food Safety Divisions including contributions from Codex Secretariat experts and technical experts.
The training event was held online from 21 to 23 October 2024. Two news items have been published: on the Codex Alimentarius website and on the Fao Food safety and quality website.
A thorough understanding of the hazards associated with fisheries and aquaculture products is crucial for implementing an effective HACCP system. The knowledge about hazards reduces reliance on traditional end-product testing and enables a more effective and preventive approach to food safety management in production and processing facilities.
The three-day virtual training provided information on how to identify food safety hazards associated with fisheries and aquaculture and explained how to set the basis for the implementation of a PRP and HACCP system in the fisheries and aquaculture sector. In addition, relevant FAO GHP and HACCP tools, and relevant Codex Alimentarius texts have been introduced.
The materials presented during the webinar can be downloaded below. Please note that these are available until 15/11/2024.
Day one
Food safety hazards in fisheries and aquaculture - Fisheries and
Aquaculture Division
Prerequisites programme for HACCP - Fisheries and Aquaculture Division
Day two
HACCP implementation - Fisheries and Aquaculture Division
HACCP tools - Agrifood Systems and Food Safety Division
Codex guidance and Codes of Practice - Codex Secretariat
Day three
HACCP Implementation in a vessel - Mr Ansen Ward, NFIMV, FAO
HACCP implementation in a fish farm - Ms Margarida Correia - Senior Consultant Food Safety and Veterinary Megapesca Lda
HACCP implementation for traditional fish processing techniques - Kennedy Bomfeh, PhD Dept. of Nutrition and Food Science University of Ghana
Further reading:
Complementary HACCP guidance for fisheries and aquaculture
For more information, please contact: [email protected]