52 



seafood -- although diverse — are identifiable and, to a 

 significant extent, controllable by innovative measures aimed at 

 geographically restricted or species-specific problems." NAS 

 noted that, for the most part, health risks cannot be identified 

 solely by an organoleptic inspection system and endorsed the 

 proper application of a Hazard Analysis Critical Control Point 

 (HACCP) system to control seafood safety risks. 



We believe that use of HACCP offers industry and government 

 a food protection system based on sound modern technology that 

 can supply consumers with the safe, wholesome, and properly 

 labeled fishery products that they expect. HACCP offers the 

 means for industry to use its knowledge and experience to help 

 design and implement a system by which food safety, 

 wholesomeness, and labeling risks can be controlled. 



NOAA'S SEAFOOD QUALITY AND SAFETY PROGRAM 



NCAA addresses seafood safety matters because of its 

 legislative mandates for the conservation, management, and wise 

 use of the Nation's living marine resources and for assistance to 

 the seafood industry. These mandates encompass a concern that 

 seafood provided by the industry can be safely used for human 

 consumption. NOAA fulfills these responsibilities through its 

 inspection, research, technology transfer, and fishery management 

 efforts. NCAA's authority to address seafood quality and safety 



