The U.S. population is eating more seafood than at any time in the nation\u27s history. Strong national and local marketing and consumer education programs have encouraged this increased consumption. AF, consumers become more knowledgeable about seafood products, and as sales respond to competition, high quality products will be the 1ule rather than the exception. This guide focuses on the very beginning of quality assurance, on-board handling.
Areas of focus for on-board quality control measures include vessel sanitation, icing-temperature control, harvesting techniques, on-deck handling, and storage. These procedures, outlined on the following pages, are in line with preliminary requirements being set forth under the developing mandatory federal inspection program, which, in part, governs vessel sanitation and handling practices