The mission of the MSC is to use their ecolabel and fishery certification program to contribute to the health of the world’s oceans. The MSC standards were developed through consultation with the fishing industry, scientists, conservation groups, experts and stakeholders
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. These standards detail the requirements for fisheries to be certified as sustainable and for businesses to trade in certified seafood...Read More
BRC Global Standard for Food Safety
BRC Global Standards is the world’s biggest provider of safety and quality standards for food manufacture, packaging, storage and distribution. Its standards are generated with the help of technical specialists, retailers, manufacturers and certification bodies from around the world. There is a suite of four technical standards, covering food safety, packaging and packaging materials, storage and distribution, consumer products...Read More
Hazard Analysis Critical Control Point is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation...Read More
USDC Seafood Inspection Program
The National Oceanic and Atmospheric Administration (NOAA) oversees fisheries management in the United States. Under authority in the 1946 Agricultural Marketing Act, the NOAA Seafood Inspection Program provides inspection services for fish, shellfish, and fishery products to the industry. The NOAA Seafood Inspection Program is often referred to as the U.S. Department of Commerce (USDC) Seafood Inspection Program and uses marks and documents bearing the USDC moniker...Read More