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 products must meet. That is what consumers want for 



seafood and that is what I want. 



I was therefore extremely pleased when FDA 

 Commissioner Kessler announced in March that FDA 

 would soon propose regulations to establish a mandatory 

 HACCP-based seafood inspection program. According to 

 Dr. Kessler, that program will be designed to be 

 preventive, and to ensure safety virtually from water to 

 table. 



I am told that regulations to implement this preventive 

 program will soon be proposed. They will reflect the 

 knowledge gained by FDA and NOAA in pilot studies the 

 two agencies conducted in developing the NOAA , 



