Hazard analysis and critical control point (HACCP) in seafood processing: An analysis of its application and use in regulation in the Sultanate of Oman

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• 作者：Moza A. Al-Busaidi^a ; ^{M.A.A.Al-Busaidi@reading.ac.uk} ; ^{moza_albusaidi@yahoo.com} ; David J. Jukes^a ; ^{d.j.jukes@reading.ac.uk} ; Shekar Bose^b
• 关键词：Seafood ; HACCP ; Pre-requisite programmes ; Trade ; Food safety and quality ; Oman
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：900-915
• 全文大小：2605 K
• 卷排序：73

文摘

The research assessed HACCP implementation in the Omani seafood sector. Significant gaps in aspects of seafood safety and quality are highlighted. The use of HACCP in Omani seafood processors is limited and the reasons assessed. The poor use of prerequisites programmes makes HACCP implementation more complex. Inspection resources and the location of the processors are poorly matched.