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HACCP was first introduced to the Thai seafood industry in 1991 and became mandatory for all fish processing establishments approved for export since 1996 - approved establishments must have HACCP programme implemented, documented and verified. Guidelines for development of documented programme have been provided and updated to meet international standards. Currently, 222 of the 244 (91%) approved export establishments have successfully implemented HACCP and the rest are being verified. Traditional product processors producing fermented fish, fish sauce, shrimp paste, for example, are the latest group in the industry to implement HACCP. Currently, there are 40 traditional product processors registered for export of which 31 (78%) have fully implemented HACCP in their establishments. The rest are in the process of improving their controls and having re-assessment from the DOF.
Keerativiriyaporn, S. (2003). Thailand. In S. E. Yeap & I. Hariono (Eds.), The Application of HACCP in the Fish Processing Industry in Southeast Asia 2000-2003 (pp. 53-60). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.