Safe seafood production practices

Steps to ensure seafood safety using safe seafood production practices

Seafood is an important source of food globally – it is the only major food commodity that is extensively harvested from the wild and aquaculture is also the fastest growing sector in the food industry. However there are a number of contaminants in the marine and aquaculture environments such as bacterial and viral pathogens, parasites, marine toxins, heavy metals, and other chemical contaminants from anthropogenic sources, such as pesticides and pharmaceuticals. Almost every category of known biological, chemical, and physical hazard can occur in seafood. Furthermore, seafood is also a common cause of food allergies. Nonetheless hazards can be effectively mitigated although some that are introduced pre-harvest can increase following post-harvest handling. 

Key topics covered:

• Get an overview  of the complexity of the seafood supply chain and market

• Gain insights  to the important developments in seafood safety requirements that is constantly changing

• Learn how  safe seafood product practices can ensure seafood safety using prerequisite programs and HACCP

About the speaker

Rahul Soman
Lead Auditor, Food, TÜV SÜD South Asia

Rahul Soman has over 7 years in food industry and 8 years of auditing experience. He started his career in South India as a supervisor in accelerated freeze drying of shrimps and spices, then as a manager in a Dairy Unit and followed by working in the production of value-added products including seafood in an Export Oriented Unit (EU approved). He later moved to Nairobi, Kenya for a food processing plant feasibility study and subsequently joined as factory manager for a seafood processing plant in Dar Es Salaam, Tanzania, overseeing trolling of three marine vessels.

In 2008, he joined as a food auditor responsible for auditing as well as training in South India and headed the training division, before taking the role of Lead Auditor, Food, TÜV SÜD South Asia. He performs audits for BRC Global Standard for Food Safety Issue 07, FSSC 22000, ISO 22000:2005, HACCP, ISO 9001 and GMP/GHP Standards and guidelines.

Mr. Rahul Soman has degrees in M.Sc Food and Nutrition, and B.Sc in Food Science and Quality Control. Currently, he is in his final year of PhD in Food Processing.

Related Services: Food Quality and Safety Assurance | Seafood and Fish Products | Supplier Audits