Title: Review of food safety assurance and application of HACCP in production of sea frozen squid in DPR of Korea

Author(s): Kwang Bok Jo
Type:
Final project
Year of publication:
2009
Publisher:
UNU-FTP
Place of publication:
Reykjavík
Number of pages:
35
Supervisors: Margeir Gissurarson

Abstract

The production of squid (Todarodes pacificus) has a great proportion in fisheries and export of fish products in DPRK. The squid is a migratory species that travels through the west and east seas of Korea from June-December every year. The main methods of the squid capturing are the otter trawling, purse seine, gill net, jigging and manual hook. It is general to use middle-sized boats (600-650hp) equipped with blast freezing and storage facilities for fishing squid and packing in bulk. Most of the squid production is at sea were it is processed frozen and exported directly. In light of future development of fish processing and export from DPRK it is suggested that HACCP should be introduced to the fish industry in the country. The paper reviews the HACCP system as it is internationally accepted and suggests and a generic HACCP model for the production of squid, frozen at sea in DPRK freezing vessels. Application of the HACCP system in production of frozen squid on the fishing boat is significant to understand effective food safety management system and generalize HACCP system in DPRK.

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