New scientific and management knowledge in both public and private sectors is improving economic incentives for food safety. New threats, such as bovine spongiform encephalopathy (BSE, popularly known as “mad cow disease”) are altering global markets. Market incentives for food safety are relatively weak, however, because food safety is a credence good. Even after food has been consumed, the la...

El análisis de peligros y control puntos críticos (HACCP), es una herramienta preventivo, utilizada para proteger el suministro alimentos contra biológicos, químicos físico facilitando la inspección por parte las autoridades reguladoras, fomentar comercio internacional. objetivo este estudio consistió en implementar sistema HACCP proceso elaboración del picadillo pescado congelado empresa EPICI...

Incorporating Hazard Analysis Critical Control Points (HACCP) in the initial stages of food product development allows for an assessment of the risk and severity of hazards, which may be associated with the raw materials used, their processing, the system of distribution, and the intended use. Implementation of a HACCP plan provides a mechanism to ensure that product safety is continuously achi...

Science is identifying new food-borne pathogens and understanding their potential for serious consequences. Meanwhile, demand for safer food is growing, as consumers become more affluent, live longer, and better understand the links between diet and health. Additionally, trade in food products is a larger source of supply in may countries as both technical and trade barriers to food trade are r...

The Hazard Analysis and Critical Control Point (HACCP) approach is widely used to develop food safety procedures in restaurants and other food related businesses. IoT devices could be deployed in this context to automate monitoring of critical control points (such as the maximum storage temperature of raw meat). However, such sensor infrastructures will result in the generation of significant a...

Fisheries are of crucial importance to many Pacific Island countries and for several, one of the largest earners of foreign exchange. The most significant fish and fishery products exported from the region are tuna and tuna products, i.e. sashimi, canned tuna and dried tuna. With the introduction of US Seafood HACCP Rule 1995 there is a strong incentive for countries that export seafood product...