Title: Enhancing food safety in artisanal aquaculture in Papua New Guinea: a HACCP-based approach with a short overview of current post-harvest losses

Abstract

Lamella Kunei's final project will be published in due time. Until then we share the abstract and a link to a poster.

With artisanal aquaculture increasingly contributing to food security and rural livelihoods in Papua New Guinea (PNG), this study introduces a practical food safety framework tailored to artisanal freshwater aquaculture in PNG, focusing on Genetically Improved Farmed Tilapia (GIFT) and Rainbow Trout. The study applies Hazard Analysis and Critical Control Point (HACCP) principles to identify significant hazards and implement realistic controls suitable for small-scale fish farms. Two Critical Control Points (CCPs) were identified: the receiving of inputs (feed and fingerlings) and the harvesting step, with associated hazards including algal toxins and veterinary drug residues. Given the limited access to laboratory testing and infrastructure, critical limits and monitoring procedures were designed to be simple, enforceable, and within the capacity of farmers, such as requiring supplier certification and strict adherence to drug withdrawal times. Verification and record-keeping measures were also adapted for artisanal settings. Additionally, the study used the Informal Fish Loss Assessment Method (IFLAM) to evaluate post-harvest quality losses, revealing that cold chain limitations and poor transport infrastructure significantly impact fish freshness and market value. The findings support the development of scalable, low-cost interventions and policy recommendations to improve food safety, reduce losses, and promote commercialisation in PNG’s inland aquaculture sector.