Good Manufacturing Practices for Fishery Products

Based on the data obtained about the establishment and the information collected on Good Manufacturing Practices, an instruction manual was devised to implement this prerequisite. Current world problems indicate that 80% of Food Transmissible Diseases (FTEs) are linked to problems of poor handling and hygiene practices in the places where food is produced, as well as to the actions of operators who are not properly trained to carry out their work in a responsible manner and owners of companies who only want to produce large quantities without taking into account the safety and quality of their products. It is essential to comply with the requirements of the regulations of our country by implementing "Good Manufacturing Practices", with the primary objective of achieving safe and good quality food.

Autorentext

Veterinarian and National Auditor of Food Industries graduated from the Faculty of Veterinary Medicine, National University of the Centre of the Province of Buenos Aires. Teacher at the School of Agriculture and Livestock of the National University of the South. Registered Veterinarian, Ministry of Agroindustry. Born in Bahía Blanca on October 5, 1970.