{"id":34104,"date":"2016-11-08T13:14:00","date_gmt":"2016-11-08T13:14:00","guid":{"rendered":"http:\/\/dev.matis.is\/?p=29215"},"modified":"2021-07-16T09:27:49","modified_gmt":"2021-07-16T09:27:49","slug":"fjolbreyttar-og-gagnlegar-upplysingar-um-haccp-ogframleidslu-sjavarfangs","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/handbaekur\/fjolbreyttar-og-gagnlegar-upplysingar-um-haccp-ogframleidslu-sjavarfangs\/","title":{"rendered":"Diverse and useful information about HACCP and seafood production"},"content":{"rendered":"

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 from consuming unsafe food. 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.<\/h4>\n\n\n\n

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.<\/p>\n\n\n\n

The HACCP book<\/a> is a part of disseminating knowledge to those responsible for safe food production. For more than two decades, HACCP has been a regular part of the production of seafood in Iceland, and now no one should have a production license unless there is a certified HACCP system.<\/p>\n\n\n\n

P\u00e1ll Gunnar P\u00e1lsson, food scientist, wrote the text and set up the handbook. Margeir Gissurarson, a food scientist, was involved in the planning of the material, read over the entire material and was sincere in sharing his knowledge and experience.<\/p>\n\n\n\n