The HACCP book which is now published on the web is intended as a support material for those who want to get acquainted with HACCP and the installation of such a system in fisheries companies. This educational material is part of the dissemination of knowledge to those responsible for safe food production.
Ensuring the safety of consumers and ensuring that everyone can be sure that the food on offer is safe is not a simple matter. Every year, thousands in the wider world die because of poor eating habits. It must be borne in mind that some groups of consumers are more vulnerable than others, such as young children and people with underlying diseases.
Therefore, the whole process of each production must be reviewed and all available means must be taken to ensure that food consumers are not harmed because the production process was not carried out correctly. It is and will be a responsibility to produce food, and it is therefore necessary to set a clear framework for all aspects of food processing, and the public interest and consumer safety must be the guiding principle.
Páll Gunnar Pálsson, a food scientist, wrote the text and set up the manual, Margeir Gissurarson, a food scientist, was involved in the planning of the material, read over the entire material and shared his knowledge and experience.
The preparation of this handbook was funded by Matís with good support from the Herring Industry Research Fund.
At Matís, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.