Seaweed Food Safety: Comparing Compliance with Preventive Controls for Human Foods and Seafood HACCP

Details

• Personal Author:
  Ciaramella, Michael ; Concepcion, Anoushka ; Janasie, Catherine ; Otts, Stephanie
• Corporate Authors:
  New York Sea Grant Institute. ; Connecticut Sea Grant College Program. ; National Sea Grant Law Center (U.S.)
• NOAA Program & Office:
  Sea Grant ; OAR (Oceanic and Atmospheric Research)
• Sea Grant Program:
  NYSGI/NYEXT (New York Sea Grant) ; CONN (Connecticut Sea Grant) ; NSGO/NSGLC (National Sea Grant)
• Description:
  This guide was created to help the emerging seaweed industry understand the prevailing regulatory requirements surrounding the production of seaweeds as foods. There are currently two regulations that are being used to regulate seaweeds at either the federal or state level: the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (GMP/PCHF) regulation and the Seafood Hazard Analysis Critical Control Point regulation. This guide will help the reader understand the similarities and differences between the two regulations and help the reader understand how their operation might be regulated.
• Keywords:
  HACCP Seaweed Food Safety
• Format:
  pdf
• Sea Grant Document Number:
  NSGLC-23-05-02
• Document Type:
  Manuals & Handbooks
• License:
  https://creativecommons.org/publicdomain/zero/1.0/
• Rights Information:
  CC0 Public Domain
• Compliance:
  Submitted
• Main Document Checksum:
  urn:sha-512:2909b31047ba8c754948a9ab7b39e75a2b68183ae19da696806e69490e21a0c1a42cb34381de79096a88988bdd8b6e3c6c456daca52e08484ee3aed8898fec1a
• Download URL:
  https://repository.library.noaa.gov/view/noaa/70263/noaa_70263_DS1.pdf
• File Type:
  [PDF - 890.44 KB ]