Current Seafood Quality and Safety Concerns.ppt

Current Seafood Quality and Safety Concerns Problems, Opportunities and Threats U.S. Department of Commerce Voluntary Seafood Inspection Program Mission Assist industry and consumers in improving seafood safety, quality and marketability Assure all inspected products meet all FDA safety and DOC quality regulations Services to the Seafood Industry Voluntary fee-for-service Inspection and certification services (processors and products) Inspects both domestic and foreign firms for products consumed in U.S. (33%, 1.9 Billion Pounds in 2006) Product analysis Consultative services and training Purpose Ensures Quality and safety of seafood Grade standards Company or customer specifications Compliance to applicable regulations Sanitation Hazard Analysis Critical Control Point (HACCP)—Systems Audits Proper labeling Purpose (continued) Core business model satisfies quality needs of large buyers of seafood (supermarkets, federal agencies, distributors) Offer various federal marks that participants may use for labeling and marketing Participates in national and international food safety and quality fora NOAA Seafood Inspection Program in Food Regulatory Context FDA Responsible for Food Safety Except for Meat and Poultry Sharing information between agencies Currently negotiating an updated Inspection Agreement USDA Food Safety Inspection Service Responsible for Meat and Poultry Safety USDA has similar voluntary inspection programs to SIP with the same authority (Ag. Marketing Service) Work with USDA voluntary inspection programs to ensure quality and safety of food for the military and large distributors Cross Utilize Inspection Staffs Microbiological Risks Natural Vibrios Clostridium botulinum Listeria monocytogenes Anthropogenic Salmonella Staphylococcus The Great Debate: Contaminant Risks and Benefits of Consuming Seafood News Articles Question the Safety of Seafood Two Contaminants Methyl Mercury Poly Chlorinated Biphenyls (PC