Functional Food Safety can develop, document and implement HACCP based food safety programs for any type of seafood processing business and we have many years of experience in the industry.
Our HACCP based food safety plans identify known food safety risks and assist you to place robust control measures in place.
Poorly handled seafood and shellfish products can result in a number of food born illnesses namely Hepatitis A, Norovirus, Vibrio parahaemolyticus and Ciguatera poisoning.
Seafood processing means all activities, procedures and hygiene controls used in the sale of fresh or ready-to-eat (RTE) products for human consumption.
Shellfish means bivalve molluscs ie cockles, clams, mussels, oysters, pipis and scallops intended for human consumption.
Regulated businesses activities include commercially producing, storing or processing shellfish including:
We specialise in developing food safety programs for high-risk activities including shucking of oysters, cooking & smoking ready to eat seafood and vacuum packing of ready to eat seafood.
We can customize your HACCP based food safety program to include critical operations such as
Our food safety programs will ensure that your seafood business complies with:
Contact us today for a free consultation.