hi,
As manufacturer of equipment in various seafood processing industries, I
have seen many plants over the world. What has been interested for me is to
see how plants exporting to the US and EU have modernized and improved their
processing facilities and equipment to undertake the HACCP regulations.
However it has equally interesting to see how many processing plants in the
US have failed to do the same. I have seen frequently plants in the US that
are more the 10 years behind plants in northern Europe and far away from
being able to comply with the HACCP regulation. This made me think if the
HACCP was, or was initially set up a technical import restriction to the US.
I can’t think of any other reason why the US are so strict on enforcing the
HACCP rule for imported fish, while at the same time US produced seafood, at
least in some cases, have failed to enforced the same regulations.
I hope I am not offending anybody. I am sure that many seafood processors in
US have a good plant that have the HACCP regulation in order. My colleagues
and I have however personally visited number of plants that are not even
close of getting HACCP.
You must not for get that with HACCP you get a better and more secure
product, but it comes at a price (more cost of capital and higher operating
costs). Thus, the tendency will always be that some will slack in producer’s
effort to enforce such a regulation.
re,
jonpall
3X-Stal http://www.3x.is/
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Jon Pall Hreinsson Tel. +354 456 5079
Marketing Manager Fax. +354 456 5479
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