. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Under HACCP IHleS, crab processors must record the time. off problems in the first place was the best way to know the food was safe. Under the FDA's seafood regula- tion, companies first have to scrutinize their operations for "hazards that are reasonably likely to occur and would cause illness or injury to the ; These include biological hazards such as bacteria and viruses; chemical hazards such as histamine, which is produced naturally by bacteria on certain fish and can cause severe a
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Under HACCP IHleS, crab processors must record the time. off problems in the first place was the best way to know the food was safe. Under the FDA's seafood regula- tion, companies first have to scrutinize their operations for "hazards that are reasonably likely to occur and would cause illness or injury to the ; These include biological hazards such as bacteria and viruses; chemical hazards such as histamine, which is produced naturally by bacteria on certain fish and can cause severe allergic reactions in some people; and physical hazards such as broken glass. Businesses then must find ways to fend off any risks they discover through steps called "critical control ; To keep bacteria from growing on fish, for example, they refrigerate it. Or to reduce the risk of disease-causing bacteria, they harvest oysters, clams and mussels only from approved, unpolluted waters. The businesses also have to explain how they will detect and respond to problems and how they can verify that their HACCP program works. In addition, all companies that handle seafood must show they follow eight basic sanitation rules. For ex- ample, unsanitary objects cannot touch food and food packages. They also must document that their water comes from a safe source. They can't allow employees to work if they're sick or have certain wounds or sores. Early on, Johnson was excited about HACCP's promise because it seemed to be a way for businesses to tailor food safety programs to fit their own opera- tions. He earned HACCP certification six years ago, long before most people had heard of the program, and he has made several changes to help his business meet HACCP standards. Johnson built a separate ice room, and he used a Fishery Resource Grant from the state to install an automated monitoring system that checks the temperature of the coolers, freezers, crab cooker and pasteuriz
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