Acronym IFSAT
Category
Seafood Processing
Title Integrating Food Safety and Traceability Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Marco Thorup Frederiksen Coordinator email NA
Coordinator institution
DTU-AQUA - Technical University of Denmark; National Institute of Aquatic Resources (Denmark)
Institutions involved
DMRI - Danish Meat Research Institute (Denmark) ,
NA - Finnish Food Safety Authority Evira (Finland) ,
JFK - JFK (Faroe Islands) ,
MATIS - Matis Ltd (Iceland) ,
NIFA - Norwegian Institute of Fisheries and Aquaculture Research (Norway) ,
SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway) ,
SIK - Swedish Institute for Food and Biotechnology (Sweden) ,
Start year 2004 End year 2008 Funding (€) € NA Website https://www.diva-portal.org/smash/get/diva2:707109/FULLTEXT01.pdf Summary "The aim of the project has been to integrate food safety and traceability by finding common features within food safety and traceability that can benefit each other. To integrate, in a constructive way, food safety and traceability in the management systems that are used in the food sector. To document the achieved synergetic effect by integrating food safety and traceability in the management systems. Networking and dissemination activities and liaison to other projects have also been important aims in the project.
The project group has worked on a food safety oriented traceability analysis method. Several tests have been made on RFIDtags and international workshops on data capture technology have been arranged. A traceability software solution for generating data on pelagic fishing vessels has been made.
A guideline “Recommendations for Good Traceability Practice (GTP)” has been developed.
A food safety oriented preparedness test has been conducted in the Nordic countries and reported.
The conclusion is that the Nordic industry in general is not prepared for a recall.
The QIM (Quality Index Method) has been verified by three studies of salmon from Norway to Denmark. The conclusion is that QIM is a very important tool to settle quality-related discussions in a chain by objective means.
The SSSP (Seafood Spoilage and Safety Predictor) program has been tested by three series of temperature
measurements in the whole chain from fishing vessel to retailer shop. The program is very suitable to validate the product information on freshness provided by a traceability system when a temperature record is available. "
Keywords
Fishing technology;
Food safety;
Vessel technology;
Traceability;
Fish products;
Engineering;
Marine Region
76
Not associated to marine areas
0
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