Test Tar Heels in the 

 Seafood Business 



By Debbi Sykes Braswell 



I he folks who catch tuna, dig 

 clams and pick crabmeat for your dinner 

 plate have all sorts of names for the 

 seafood safety regulation that the Food 

 and Drug Administration (FDA) began 

 enforcing a year ago. 



Just ask Barry Nash, North 

 Carolina Sea Grant's seafood technol- 

 ogy specialist, who has taught seafood 

 dealers and processors up and down the 

 coast about the program. 



Officially, the FDA's regulation is 

 called Hazard Analysis and Critical 

 Control Point Program. Most people 

 refer to the program by its acronym 

 HACCP, pronounced "ha '-sip," but 

 Nash can rattle off a few alternate 

 interpretations: 



■ Hazard Analysis Creates Crazy 

 People. 



■ Here's Another Command and 

 Control Program. 



■ Have A Cup of Coffee and Pray. 



■ Hard, Agonizing, Complicated. 

 Confusing Paperwork. 



There's plenty of joking about the 

 HACCP acronym, but not about its 

 mission. HACCP aims to prevent safety 



Continued 



COASTWATCH 7 



