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SEAFOOD HACCP The U.S. food and drug administration has adopted a method of inspection for food safety in the seafood and aquaculture industry. This system of inspection is calld "HACCP" for " Hazard Analysis Critical Control Point" and is designed to prevent and control food safety problems. the continuing concerns regarding seafood borne illnesses, public expectations, industry requests, and market trends created a need this system as it is the most effective way to ensure seafood safety. HACCP relies mostly on industry self-regulation through "preventative maintenance" with only periodic regulatory oversight.
	RECREATIONAL SEAFOOD SAFETY RAW SEAFOOD Eating raw fish or shellfish is the most frequent cause of seafood-borne illnesses.Raw seafood carries bacteria and other contaminates that may be harmful to consumers. Those specially with certain health conditions that impair their health defense systems, must avoid eating raw seafood. SHELLFISH filter water to obtain food. This water may contain harmful types and of bacteria or viruses that can concentrate and survive in shellfish. Mishandling of shellfish harvested can also contribute to the growth of bacteria . shellfish should only be harvested from approved coastal waters. Approved waters apply to all clams and oysters whether raw or cooked and scallops that are to be eaten raw. All raw shellfish must be stored in refrigeration to slow or minimize bacterial growth. Direct storage in ice is not recommended and may kill the shellfish. Dead shellfish should not be eaten . live shellfish should be iced indirectly in a cooler with insulation such as towels, or paper, that prevent direct contact with the ice. Live fish can also carry parasites which are a natural part of the marine environment. In most instances,these parasites are not harmful to humans. Those visible can be removed with a knife. Ones that are not easily removed can be destroyed by cooking. An added safety measure for consumers desiring raw fish or sushi is to place the seafood in frozen storage below 0 degrees Fahrenheit for at least 48 hours prior to serving. This kills the parasites.

	HOW TO SPOT A SAFE SEAFOOD SELLER Anyone who's ever smelled rotting seafood at the fish counter has a pretty good idea of what a poorly run seafood market smells like. but the absence of any strong odor doesn't necessarily mean that the seller is practicing safe food handling techniques. based on FDA's Food Code ,here are some other points to consider: * Employees should be in clean clothing but no outwear and wearing hair coverings. They shouldn't be smoking,eating,or playing with their hair. They shouldn't be sick or have any open wounds. Employees should be wearing disposable gloves when handling food and change gloves after doing nonfod tasks and after handling and raw seafood. Fish should be displayed on a thick bed of fresh,not melting ice, preferably in a case or under some type of cover . fish should be arranged with the bellies down so that the melting ice drains away from the fish, thus reducing the chances of spoilage . What's your general impression of the facility ?Does it look clean? smell clean? Is it free of flies and bugs? A wellmaintained facility can indicate that the vendor is following good sanitation practices. *Is the seafood employee knowledgable about different types of seafood ? Can he or she tell you how old the products are and explain why their seafood is fresh? If they can't, you should take your business elsewhere.

	Figuring Out What's Fresh @ The fish's eyes should be clear and bulge a little. Only a few fish ,such as walleye, have naturrally cloudy eyes. @Whole fish and fillets should have firm and shiny flesh. Dull flesh may mean the fish is old. Fresh whole fish also should have bright red gills free from slime. @If the flesh doesn't spring back when pressed, the fish isn't fresh. @There should be no darkening around the edges of the fish or brown or yellowish discoloration. @The fish should smell fresh and mild, not fishy or ammonia_like .
+++WHO'S AT RISK ? +++ People with certain disease and conditions need to be specially careful to follow safe seafood practices. Their diseases or the medicines they take may put them at risk for serious illness or death from contaminated seafood. These conditions include : $ liver disease, either from excessive alcohol use, viral hepatitis, or other causes. , an iron disorder $ diabetes problems, including previous stomach surgery and low stomach acid disorders, including HIV infection -term steroid use , as for asthema and arthritis. Older adults also maybe at increased risk because they more often have these conditions. People with these diseases or conditions should never eat raw seafood --only seafood that has been thoroughly cooked.