National Seafood Industry Haccp Implementation Survey Report--National Seafood Haccp Alliance For Training And Education

This report presents the results of a survey sent to seafood companies (distributors and processors) that had sent at least one employee to a three-day Hazard Analysis and Critical Control Point (HACCP) training course. The authors present and discuss the survey data concerning such subjects as HACCP plan development and costs; changes implemented in order to comply; resources devoted to routine requirements; and industry attitudes and perceptions.