We are experts in seafood and shellfish.

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.

This includes:

  • receipt,
  • processing, including skinning, gilling and gutting, filleting, shucking, cooking, smoking, preserving or canning,
  • storing,
  • dispatching &
  • transporting

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:

  • cultivating, harvesting or collecting shellfish
  • depuration and wet storing of shellfish
  • cultivating spat ie juvenile bivalve molluscs to be grown on.

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

  • product identification and traceability,
  • internal audit
  • labeling,
  • pathogen testing,
  • maintenance,
  • calibration,
  • pest control,
  • hygiene and sanitation,
  • personal hygiene,
  • supplier approval,
  • staff training,
  • and product recall.

Our food safety programs will ensure that your seafood business complies with:

seafood and shellfish

Contact us today for a free consultation.

 

seafood

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Food Safety Programs