Recent projects: Review of the risk management practices employed throughout the fish processing chain in relation to controlling histamine formation in at-risk fish species in Scotland
Recent projects: Review of the risk management practices employed throughout the fish processing chain in relation to controlling histamine formation in at-risk fish species in Scotland
Thursday, 24 July 2014
The findings of our recent review for the Food Standards Agency in Scotland on the risk management practices employed throughout the fish processing chain in relation to controlling histamine formation in at-risk fish species in Scotland have just been published by the FSA in Scotland.
The aim of this project was to provide a comprehensive review of current risk management practices for controlling histamine in at-risk fish species throughout the Scottish fish processing chain. The review has identified key risk areas in the whole chain (from-catch-to-fork) and gaps in the management of these. Details, and a link to download the complete report, can be found by clicking on the following link.
We would like to thank all of the processors that cooperated and provided their vital data to this project.
If you would like more information regarding this project, please contact us.