Guides/Aquaculture and farmed seafood HACCP
Aquaculture and farmed seafood HACCP
Farmed fish introduce supplier and chemical residue considerations alongside the usual biological hazards. Receiving controls and supplier guarantees often carry more weight.
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Drug and chemical residues
Know what your farms use and collect documentation. Hazard analysis should address residues when they are reasonably likely.
Traceability from farm to plant
Lot coding and supplier identity help you respond if a farm-level issue appears.
Same HACCP discipline on the plant floor
Once product is in your facility, cooking, cooling, and cold storage controls look similar to wild-capture product — tailored to your process.
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