Contents

1. International Trade Considerations
   - The Impact of International Trade and Trade Agreements on Fish Inspection and Quality Control - Harmonization of Trade and Quality Control Issues - The Industry Considerations of Inspection and Quality Control
2. Technical Assistance Programs
   - FAO Technical Assistance on HACCP in the Fisheries Industries - The ASEAN-Canada Fisheries Post-Harvest Technology Project-Phase Two - USAID Programs in Fisheries and Aquaculture - The Pan American Health Organization Regional Program for Technical Cooperation in Food Protection - UNIDO Technical Assistance in Fish Inspection and Quality Control
3. Emerging Inspection Systems
   - Review of HACCP and HACCP-Based Food Control Systems - An Overview of HACCP Implementation in the Seafood Industry - Industry Considerations in HACCP Program Implementation (N. Berg) - HACCP Industry Application in Thailand - Industry Considerations in HACCP Program Implementation (C. Haltaman) - HACCP in Ireland - Seafood Quality Monitoring in Iceland HACCP Implementation in the Mexican Shrimp Industry - Introduction of HACCP into Japanese Seafood - Practical Experience in Applying EU Fish Hygiene Directives to Exporting Countries - The CCIB Inspection and Quality Control System for Export Manufacturers of Aquatic Products - EU Implementation of HACCP
4. Special Hazards and Their Control
   - Control of Indigenous Pathogenic Bacteria in Seafood - The Status of Phycotoxin Research in Canada - International Regulatory Aspects of Chemical and Drug Residues
5. Essential Quality and Product Integrity Considerations
   - Essential Quality and Product Integrity Considerations - Fish Product Standards Development and Implementation-A Canadian Perspective - Standards Development and Implementation - Essential Quality and Product Integrity Considerations in Industry Monitoring - Integration of Computer and Laboratory Techniques for Species Identification Including Development of a Regulatory Fish Encyclopedia
6. Special Quality Control Considerations in Handling and Processing Raw and Further Processed Products
   - Proper Processing and Handling of Raw Tuna - Specialty Quality Control Considerations in Handling and Processing Chilled and Frozen Fish - Radiation Processing Overview - Controlled Atmosphere Packaging - The Application of a HACCP Plan for Ready-to-Eat Cooked Products in Processing Cooked Shrimp - Monitoring of Parasites - Control of Clostridium botulinum and Listeria monocytogenes in Smoked Fishery Products - Application of the HACCP Principles in the Fish-Canning Industry in Morocco
7. International Approaches to Control for Molluscan Shellfish
   - Food Safety Assurance of New Zealand Shellfish - The Monitoring and Surveillance of Molluscan Shellfish Waters in Australia - The Changing Face of Monitoring in Canada - HACCP Assessment of Oyster Depuration in Australia - International Approaches to Control for Molluscan Shellfish Monitoring and Surveillance EU and CODEX - Bacteriological Classification of Shellfish by Automated Malthus Conductance Methods
8. International Hazard Control for Aquaculture
   - Safety Hazards and the Application of the Hazards Analysis Critical Control Point System (HACCP) in Aquaculture - Codex Alimentarius: Draft Code of Practice for the Products of Aquaculture - Hazard Control in Aquaculture - Quality Control and HACCP in the Catfish Industry - Norwegian Hazard Controls for Aquaculture - Chemical and Microbiological Studies on Fish from Egyptian Fish Cultures
9. Control of Quality and Safety Hazards on Vessels
   - Quality Assurance on Board Fishing Vessels - HACCP and the Control of Quality Aboard Fishing and Processing Vessels - Proper Shipboard Handling of Fresh Tuna for the Sushimi Market - Russian Mother Vessels-Introduction of HACCP 1996
10. Sanitation, a HACCP Prerequisite
    - Sanitation Issues in a HACCP Program - Sanitation and Food Hygiene in the Processing of Fish and Fishery Products
11. Sensory Monitoring
    - Use of Sensory Evaluation in Mandatory Inspection of Fish and Fishery Products - NMFS Sensory Program - Sensory Application in Thailand - Strategic Applications for Sensory Evaluation at National Sea Products Limited - Automated Sensory Procedures for Shrimp
12. Rapid Tests and Sampling
    - Application of FDA's Regulatory Fish Encyclopedia - Inherent Risks in Acceptance Sampling - Rapid Chemical Tests: Laboratory and Field Screening Methods for Seafood Analysis - A Rapid, Easily Used Test Kit to Determine Histamine Concentrations in Fish - Rapid Methods of Seafood Microbiological Analysis-An Overview
13. Automated Computer Systems
    - Assessing Seafood Information Electronically - Building and Maintaining HACCP Programs with Computers - Automated Monitoring and Record-Keeping Systems
14. Implementation of Regulatory HAACP-Based Seafood Inspection Programs
    - The New U.S. FDA HACCP Program - Canada Implementation of the Quality Management Program - A Regulatory Approach to HACCP-The Australian Perspective - HACCP Application in Thailand - Quality Inspection of HACCP in China - Regulatory Approach to HACCP in New Zealand - Establishment of Seafood Quality Control Standards in the Sultanate of Oman - Encouragement of the Seafood Industry by Introducing HACCP - Development of a HACCP-Based Integrated Quality Management Program (IQMP) of Fish and Fishery Products - HACCP-Based Inspection Programs: Mexican Experience - HACCP-Based Inspection Programs in Norway - Brazil's Implementation of HACCP Programs - HACCP-Based Inspection Programs - Polish Approach to the HACCP System in the Fish Industry - Current Status of HACCP Applications in African Fisheries-Problems and Prospects - The Role of Government in the Implementation of New International Standards on the Processing of Fish and Fishery Products-A Korean Perspective
15. Training and Regulatory and Industry Personnel
    - FAO's Experience in HACCP Training of Regulatory and Industry Personnel - HACCP: A New Inspector Focus - HACCP Training in Thailand - Training and Regulatory and Industry Personnel-The U.S. Seafood HACCP Alliance - Industry Training at Iceland Seafood International - HACCP Training by Satellite - Role of Training in Business Development
16. Equivalency and Inspection Agreements
    - A Global Approach to Determining Equivalency between Inspection and Certification Systems - FDA's View on Seafood Inspection Agreements
17. Recommendations
    - Canadian Official Development Assistance to the Oceans and Fisheries Sector - Chile's National Fisheries Service Approach to HACCP