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Training on Seafood HACCP for Fishery Establishments


How safe are the fishery products such as tilapia, tuyo, fishball, patis, bagoong, canned sardines, bottled bangus, etc. produced by local fishery processors and fish food manufacturers?

What are the identifiable hazards that are common in the processing of fishery products? What are the food safety requirements that are needed to ensure the safety of fishery products that we eat?

The answers to these questions are provided in the training seminar on Seafood Hazard Analysis Critical Control Point (HACCP) for fishery products which was conducted last Feb. 13-15, 2019 by the Bureau of Fisheries and Aquatic Resources Region 3. The resource speakers were Ms. Sheryll Aguirre, Regional Fish Inspector of BFAR Region VI and Ms. Josefina Generesa, National Fish Inspector for BFAR Central Office.

The main objective was to re-orient the participants on the latest international safety standard on fish food safety based on the USFDA HACCP. The system is widely used internationally as science-based control system for assuring food safety. The participants gained more knowledge and increase their awareness and food safety requirements for fishing products.