Focus Areas 

KEY FOCUS AREAS of Consultancy (training and technical assistance):

HACCP - Hazards Analysis and Critical Control Points;

Hazards Analysis;

Food Safety; Food Safety Hazards & Risks;

Hygiene;

SSOPs;

Good Manufacturing Practices; Good Hygiene Practices;

Inspection and Competent Authorities organization

Quality Systems; Environmental Systems; Water Quality Systems;

Laboratory Accreditation ISO 17025

Processing Technology;

Traceability; Chain of Custody;

Regulations;

in particular applied to Seafood (fish, fishery and aquaculture products)

through Training, Technical Assistance and Auditing

Focus Areas includes the following:

• Technical Assistance in the application of EU and USA food hygiene and health Requirements and Regulations.  

• Industry Training and Technical Assistance topics covers: Post-harvest quality changes; sensory assessment; handling, preservation and processing; food and seafood hazards and associated risks; HACCP plans and HACCP systems; Risk Assessment & Management; Traceability systems; MSC-Chain of Custody Certification; Sampling plans; Residue monitoring; Hygiene requirements; Hygiene monitoring; Hygiene checklist; Hygiene evaluation; SSOPs; Good Manufacturing Practices (GMP); Good Hygiene Practices (GHP); Good Aquaculture Practices (GAP); HACCP requirements; HACCP pre-requisites; HACCP principles and steps; HACCP development tools; HACCP Verification; Traceability audits; Hazards Analysis; Microbiological criteria; Residue monitoring; Heavy Metals monitoring; Residue monitoring plans; Sampling plans.

• Technical Assistance to artisanal & industrial fleets, aquaculture production and food processing industry (in particular seafood), associating traceability along the value chain and integrating artisanal supplies for export industry;

• Training and assistance for Inspectors in: Inspection and Auditing procedures & techniques; application of checklists & test kits; Risk based evaluation criteria; Code of Conduct; Food Processing Technologies; Sensory Assessment; Hygiene requirements inspection; HACCP Pre-requirements; HACCP Verification; Traceability audits; Hazards Analysis; Microbiological criteria; Residue monitoring; Heavy Metals monitoring; Residue monitoring plans; Sampling plans.

• Technical Assistance to Competent Authorities covering: development of Official Controls; Laboratory Accreditation auditing; ISO 17025 application; Laboratory training; development of CA, to include: Organizational Protocol, Residue Monitoring Plans, Inspection Manuals, checklists, risk based evaluation and management systems, drafting of Regulations and Procedures, inspectors & auditors training. 

• Fishery Sector Studies: Fish Consumption; Non-declared Catches; Socio-economic – Fishery dependency; Fleet operational costs.

• Water and Laboratories: Laboratory Accreditation Systems (ISO/ IEC 17025). Water Quality Systems / Water Safety Plans. Specification of laboratory systems and layouts. Validation of analytical methodologies. Water & Food testing parameters and methods (chemical, physical and microbiological)