Fisheries
Current date 02/05/2012
 
 

FRIDAY, 13 JANUARY WRITTEN BY Latonya Linton, JIS Reporter Minister of Agriculture and Fisheries, Hon. Roger Clarke, says ensuring that  >>

Thursday 5 January 2012 The Agency has updated its list of product ranges that do not contain the six food  >>

Avia Collinder, Business Writer The timing of a decision by the United States Food and Drug Administration (FDA) to postpone  >>

For Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors. This  >>

KINGSTON — By Alphea Saunders, JIS Reporter Government is offering food exporters a special loan of $100 million and general  >>

KINGSTON — By Athaliah Reynolds, JIS Reporter Jamaicans are being encouraged to eat more locally produced chicken meat, in an  >>

FSQJ Seafood HACCP

FSQJ Links

Resources

National Seafood HACCP Alliance for Training and Education

Seafood Hazard Guide: Letter Updating Chapter 6 - Natural Toxins


Seafood HACCP Transition Guidance December 1999


Seafood HACCP: Final Rule - 60 FR 665095 - December 18, 1995
(Regulation Title: Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products)

Fish and Fisheries Products Hazards and Controls Guidance Third Edition


Aquacutlure

The Aquaculture Network Information Center (AquaNIC)

Maryland Sea Grant Extension

FishBase

Digital Libraries: Environmentally Friendly Aquaculture

FINS: Fish Information Service

Fishing for Information

Sanitation

Sanitation Control Procedures Course Power Point Slides

Seafood HACCP Regulations

Seafood HACCP Regulation: Part I - Preamble (FDA 1995)

Fish and Fisheries Products Hazards and Control Guidance - Third Edition; June 2001


Seafood HACCP Regulation: Part III - Regulation (FDA 1995


FSQJ DOC


Find out more and visit our Document Library

Welcome to our Seafood Resources Site. Clicking on the name of a resource links to the farm food safety resource web site, where even more detailed information is available.  >>

The harmonization of standards, the control and promotion of their quality is fundamental in order to avoid multiplicity of standards. Standardization promotes collaboration among food actors, reduction of obstacles to trade, allow to differentiate the quality of products, goods and services, and it is a way of getting consumer protection objectives.  >>

 

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