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Key HACCP Methodology for Seafood Procurement

Moving into the 21st century where seafood sustainability become a key question for many environmentalists, humans are constantly struggling to seek a balance between the exponential growth in demand for food source and its sustainability. With the advance in technology and the internet where product information and business-to-consumer (B2C) platform can easily influence a buyer’s interest, buyers are now overwhelmed with choices.

It is therefore imperative to have an industrial standardization for the seafood industry to align the type of quality, fishing process, rule and regulation for fishing; and area for fishing exploration. The Hazard analysis and critical control points (HACCP) is implemented to ensure that global food supplies are safe and maintain at a hazard-free and sustainable status for all consumers.


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Jasmine Tan Yan Lin, DPSM
Jasmine Tan has several years of experiences in the field of procurement and supply management, and specifically in the food industry. She is a member of the Singapore Institute of Purchasing and Materials Management (SIPMM). Jasmine completed the Diploma in Procurement and Supply Management (DPSM) course on March 2019 at SIPMM Institute.
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