Overview of HACCP implementation in Singapore's fish processing industry

Abstract

The Hazard Analysis Critical Control Point concept (HACCP) is gaining increasing attention internationally as the system of choice for ensuring food safety and is also becoming an important component for international trade and market access. In Singapore, the Veterinary Public Health and Food Supply (VPHFS) Division of the Agri-food and Veterinary Authority (AVA) has recently mandated HACCP requirements for meat, poultry and fish processing. This paper reviews the current status of the fish processing industry in Singapore and their progress in the application of HACCP.