A. Baltazar
Coimbra Health School, Portugal
Title: Food safety good practices in seafood retailers in Portugal
Biography
Biography: A. Baltazar
Abstract
Fish and shellfish are an important part of a healthful diet but, as with any type of food, it's important to handle seafood safely in order to reduce the risk of foodborne illness. Fresh seafood is one of principal foods available in Portugal, so the retail of this products is very common. The companies in the retail trade sector of fish and shellfish are from the 1st of January, 2006, covered by Regulation (EC) No 852/2004 of 29 April 2004, which lists the requirements to Food Safety.
The Code of Practice (CP) is an important pillar for any quality system and is an integral part of a food safety program, because lists a set of good practices with the aim of produce food products safely. The CP does not replace the implementation of the HACCP system or a system based on their principles, nor a quality system, and does not guarantee the safety of a product at the time of consumption, but it is a good basis for their implementation.
This article suggests good practice standards to the retail distribution of fish, allowing the companies in this sector to get to know and inform their employees, with ease, which are the acceptable / unacceptable performs.