. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. past 14 years to update things," Jackie Varnam says. But HACCP training did convince the couple to make a few changes, such as buying fluorescent lightbulbs covered with tubing and storing cleaning products in another location. Jimmy Johnson, owner of Washington Crab Co. Inc. and chairman of the Marine Fisheries Commission, strongly supports the principles behind HACCP. But he tries not to think about how much money and time he has spent complying with the program, particularly in these tight tim
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. past 14 years to update things," Jackie Varnam says. But HACCP training did convince the couple to make a few changes, such as buying fluorescent lightbulbs covered with tubing and storing cleaning products in another location. Jimmy Johnson, owner of Washington Crab Co. Inc. and chairman of the Marine Fisheries Commission, strongly supports the principles behind HACCP. But he tries not to think about how much money and time he has spent complying with the program, particularly in these tight times when the Asian financial crisis has cut labor costs in half for his competition. "The price we're getting for crabmeat is the cheapest it's been in four years," Johnson says. "There's no margin in it — we're just hanging on until something happens. We were hoping that HACCP would give us a market- ing ; Johnson hired Sarah Harris to write and oversee the HACCP program at his crab-processing plant. The company, which employs about 100 workers during crab-picking season, has never had any reports of illness related to its products. In two years, Johnson estimates he will have filled a four-drawer filing cabinet with HACCP documents alone. The beauty — and burden — of HACCP is in the documentation. For example, plant owners can now pull records to show they correctly cooked a particular batch of crabmeat or they stored a shipment of tuna at the right temperature. They can do that because they now record the time and temperature at which each batch of crabs is cooked and monitor their coolers at least twice daily to make sure they work properly. At first glance, Harris seems to be an odd choice for a crab-processing plant's HACCP administrator. Before she went to work for Johnson, she supervised quality control for a pharmaceutical nc'beauty - burden — of HACCP is in the documentation For example, plant owners can now pull records to sh
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