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Scallop Processing - The Importance of HACCP | 02
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Scallops - The Importance of HACCP in industry (Hazard Analysis and Critical Control Point procedures). The HACCP method addresses each stage of shellfish processing so as to virtually eliminate the risks of shellfish toxins reaching a consumer. HACCP also provides a reliable traceability trail which can trace the origin of a product through every stage of processing right back to the boat and location in which it was caught. The video shows that correct shucking AND correct washing are the two most important HACCP steps in reducing shellfish poisoning risks.

Part of a series of videos for the shellfish processing industry on following good health and hygiene practices.

View the entire playlist:
https://www.youtube.com/playlist?list=PLjmL1YNydu1FfCc7pBwF2H7TFaq3lF_0F

Filmed and edited by Classlane Media
Executive producer for Seafish: Lee Cooper
©Sea Fish Industry Authority 2006

http://www.seafish.org
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