Study On China Seafood Quality And Safety Management Strategy

Prominent food scares and recent trends have tighten regulations on the handling of seafood products. These include an increased emphasis on food safety regulations in international trade; a tightening of standards in the developed countries; a reorientation of the private sector quality assurance techniques towards preventive management; a corresponding shift by regulatory agencies toward process-based standards including"mandatory HACCP"and an increased concern for the public health risk imposed by seafood products is how seafood safety is guarded. However, China's resent regulatory mandates Present regulatory mandates and programs on seafood quality and safety lack sufficient integration for effective risk mitigation, So This dissertation's aim is to seek a strategy ensuring China's seafood quality and safety.This discusses the concept of a"chain of custody"--from the pond to the table--provides a useful integrating framework for seafood quality and safety management and compiles the state of knowledge on seafood safety and quality with the view to provide a succinct yet comprehensive resource to the risk, seafood quality and safety management.This dissertation has an introduction and nine chapters.introduction includes the background and importance, framework and methodology of studying on the seafood quality and safety management. It reviews and remarks of the domestic and overseas literatures on the quality and safety of seafood too.Chapter 1 uses the method of strategy management method to analyze the extra and intra environment of China's seafood industry to find the opportunities, threats, advantages and weakness of China's seafood industry. It indicates the inevitability of trends to improvement to the China's seafood quality and safety. Chapter 2 reviews the history of the food quality and safety management. It gives a detailed description of the requirements for the implementation of Good Hygienic and Manufacturing Practices (GHP/GMP); and of the Hazard Analysis and Critical Control Point (HACCP) system and of risk analysis in order to provide effective measures for whom need use them. The chapter has also revealed the important role played by government for the food chain safety.Chapter 3 discusses known data on each hazard and provides information useful in the control of seafood quality and safety. It should be noted that the information provided in this chapter is some of the aspects that are needed:"Exposure Assessment"and"Hazard Characterization"are two of the elements in a Risk Assessment project.Chapter 4 describes the general situation of China's aquiculture. It points out the inputs of raw materials, therapeutic antibiotics, and aquaculture feed and water that affect the quality and safety of seafood. Second, it introduces the new standard of EurepGAP and the COC method of aquaculture management experience in Thailand as a reference for China's aquaculture management. Finally, this chapter puts forward HACCP based GAP strategies and a strategy of strengthening government functions, enhancing industrialization and elevating farms'diathesis to ensure seafood quality and safety.Chapter 5 describes the general situation of China's fisheries industry, and analyzes the hazards, which cause unsafe seafood in seafood process. This chapter devotes three strategies to risk mitigation for fisheries industry. First, the fishery industries are asked to set up quality management system based on Good Hygienic and Manufacturing Practices (GHP/GMP) and the Hazard Analysis and Critical Control Point (HACCP) system to target quality and safety. Second, fishery industries are asked to use a certification process that ensures a quality management system of enterprise that works well in assuring the safety of the seafood. Third, fishery industries are asked to build a trace ability system to obtain the purity of raw materials and gain confidence and credibility of the consumer and stockholders. Chapter 6 introduces the framework for seafood supply chain; quality management and quality problems in the seafood supply chain. It discusses the role of logistics, distribution centers, chain fresh seafood supermarket are crucial in ensuring seafood quality and safety. A chain and distribution seafood supply chain model is provided to ensure seafood quality and safety.Chapter 7 describes the influence of the consumer's cognitions on the seafood quality and safety, and the demand function of safety seafood. The chapter uses economic methods to analyze consumer's adverse selection on how to shape a "Lemons Market" in the condition of information asymmetries between seller and buyer. Finally, this chapter emphasizes the increase of consumer concerns over seafood quality and safety and use consumer behavior selection strategies to ensure the seafood quality and safety.Chapter 8 analysis of the necessity of government's strengthening the administration of food safety. It analyses of the current situation of China's government management of seafood quality and safety. This chapter makes a comparative research of the positioning of government functions in the administration of food safety in some developed countries, in Europe, America and Japan, concluding with the administration experiences that the Chinese government should learn from. Finally, this chapter puts forward a government seafood surveillance and control strategy to ensure seafood safety. This seafood surveillance and control strategy comprised of food laws and regulations; effective seafood control systems; inspection services; laboratory services for food monitoring; and epidemiological data information; education; communication and training system; information collection of system; seafood alert system for improving food safety and quality along the seafood supply chain.Chapter 9 presents the research conclusions and recommendations.