Hold on to your end of the “safety net.”

After years of preparation, the seafood industry, in cooperation with the federal government, is the first to undertake a comprehensive analysis of its operations to make sure finfish and shellfish products are even safer.

The FDA Office of Seafood has initiated a mandatory fish inspection program that is based on the Hazard Analysis Critical Control Point (HACCP) system. This state-of-the-art food safety system was originally developed for astronauts to ensure safe food in space. The program requires companies to anticipate key stages in seafood processing and handling where problems can occur. These “critical control points” are then monitored to ensure that problems don’t occur. Each seafood processor is required to keep detailed monitoring records of their procedures for review by federal and state inspectors. Companies must also follow rigorous sanitation standards on facility cleanliness and worker hygiene. Records must be carefully maintained and monitored by companies and officials.

The FDA also has issued its updated Model Food Code, which is designed to help state and local governments prevent foodborne illness. The code incorporates HACCP principles and outlines practices for safe food handling at the retail level.

When you hear “seafood safety,” think of a safety net designed to protect you, the consumer, from foodborne illness. Every facet of the seafood industry, from harvester to consumer, plays a role in holding up the safety net. The role of state and federal agencies, fishermen, aquaculturists, retailers, processors, restaurateurs, and scientists is to provide, update and carry out the necessary handling, processing, and inspection procedures to give consumers the safest seafood possible. The consumer’s job is to follow through with proper handling techniques, from purchase to preparation. It doesn’t matter how many regulations and inspection procedures are set up; the final edge of the safety net is held by the consumer.