Tim,
I would be very intersted in the reply's from your onboard HACCP Sanitation
inquiry.Especially the tuna purse seiners.
Thanks
Paul Dion
Paul Dion Associates,Inc
Plymouth, MA
USA
In a message dated 6/18/2006 8:11:38 PM Eastern Standard Time,
tnumilengi@fisheries.gov.pg writes:
> Subj: HACCP on fishing vessel.
> Date: 6/18/2006 8:11:38 PM Eastern Standard Time
> From: tnumilengi@fisheries.gov.pg
> To: seafood@ucdavis.edu
> Sent from the Internet
>
>
>
> Dear List,
>
> I have couple of queries which I require your expert advise. We are a
> Competent/Regulatory Authority involved in ensuring HACCP is applied on fishing
> vessel and fish processing facilities as per the EU requirement. My queries
> are;
>
>
>
>
> Do we need to apply full HACCP on fishing vessels (Prawn trawlers that
> process on board, tuna long liners that only gill &gut, tuna purse seiners that
> only catch and store as frozen on board?, or basic GMP/GHP is okay.
>
>
> We have large tuna purse seine fishing vessels that do not use
> cleaning/sanitization chemicals on board to clean food contact surfaces. Their reason
> being they use seawater at high seas (> 12 nautical miles which is free from
> harmful bacteria) to clean food contact surfaces and certain that it is clean.
> Secondly they do not want to have problems with chemical residue. Is this okay
> as per food safety is concern.
>
>
> Please direct me to specific EU regulations on this matter.
>
> Thank you and I look forward to your appropriate advises.
>
>
>
> Timothy Numilengi
> National Fisheries Authority
> P.O. Box 2016, Port Moresby, PNG
> Tel: +(675) 309 0444 Fax: +(675) 320 2061
> Email: TNumilengi@fisheries.gov.pg
> Web Site: www.fisheries.gov.pg
>
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>
>
>
>
>
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