Nathan Morehead worked in food safety and biosecurity in a large smoked salmon processing operation before moving into fish production servicing industry for Aquatic Hygiene in Inverness, Scotland in 2009.
"I quickly found that the issues of food safety were very similar and the principles the same," he told The Aquaculturists at Aquaculture UK 2012 in Aviemore, Scotland.
"The challenges and risks associated with farming can be addressed in a similar way based on the benefits to be gained from program's such as the RSPCA's Freedom Food scheme. Freedom from disease is not just a welfare issue but can bring commercial benefits as well.
"Biosecurity and food safety are identical in principle and both can be managed in the same way," he adds.
He says identifying risks involved at every step, producers can eliminate them. This is particularly important with the growing demand for sushi and sashimi.
"We should all be working to reduce the likelihood of a major biosecurity scare or food safety risk occurring," he says.
Mr Moreland is not talking about 'one size' fitting the entire industry as each farm and processing facility are different if not unique.
"Once all risks have been identified, establishing a monitoring programme is the next step. This will help eliminate or minimise the risk. The final stage is verification of what is being achieved to prove the effectiveness of the controls.
"These procedures should be in place from egg production right through to the consumer purchasing the product."
"I quickly found that the issues of food safety were very similar and the principles the same," he told The Aquaculturists at Aquaculture UK 2012 in Aviemore, Scotland.
"The challenges and risks associated with farming can be addressed in a similar way based on the benefits to be gained from program's such as the RSPCA's Freedom Food scheme. Freedom from disease is not just a welfare issue but can bring commercial benefits as well.
"Biosecurity and food safety are identical in principle and both can be managed in the same way," he adds.
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| Nathan Morehead of Aquatic Hygiene Ltd, UK |
He says identifying risks involved at every step, producers can eliminate them. This is particularly important with the growing demand for sushi and sashimi.
"We should all be working to reduce the likelihood of a major biosecurity scare or food safety risk occurring," he says.
Mr Moreland is not talking about 'one size' fitting the entire industry as each farm and processing facility are different if not unique.
"Once all risks have been identified, establishing a monitoring programme is the next step. This will help eliminate or minimise the risk. The final stage is verification of what is being achieved to prove the effectiveness of the controls.
"These procedures should be in place from egg production right through to the consumer purchasing the product."
This blog is written by staff at International Aquafeed Magazine which is published and supported by Perendale Publishers Limited. To get your copy of PPL's web application, 'PPLAPP' click here
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