Maintains food safety and product quality
Fisheries products should ensure food safety as a priority to prevent diseases and contaminants. Fishery products should be safe for human consumption and provide nutritious protein sources. Capture, handling and processing operations should maintain hygienic practices to ensure food quality and safety while reducing the potential of fish-borne illnesses. Fisheries production should prioritize quality from point of harvest to processing along to the end consumers. Food quality and safety should be maintained with lean fisheries practices and manufacturing. Fisheries should also improve efficiency in production and processing towards reducing food waste both while operating at sea and at processing. Fisheries gears and practices efficiency are key to ensure waste is reduced or avoided.