Risk analysis and food safety for Marine Harvest
Photo: Colourbox.
Quality managers from Marine Harvest got deeper insight into risk analysis, as well as updated information about chemical and microbial risk factors being relevant in ensuring safe seafood at a workshop hosted by the National Veterinary Instiute recently.
The workshop was part of an annual gathering in the global food safety network in Marine Harvest. The participants came from five countries and three different continents. The National Veterinary Institute was engaged as a partner.
One of the primary tasks of the National Veterinary Institute is giving science-based advice to the authorities, who make decisions and develop regulations based on this information. The National Veterinary Institute also has a responsibility in providing knowledge to the society at large, including food producers. The workshop held for Marine Harvest is a part of this approach. The workshop was organised as a combination of lectures and practical work sessions where the participants were presented relevant cases which potentially could influence food quality and safety. The workshop proved to be a useful and interesting meeting where both participants and lecturers had a lot to learn from each other.
Marine Harvest is the world’s largest salmon producer with head office in Oslo, Norway, fish farming in six countries and processing of fish and seafood in eleven countries worldwide.
Lecturers from the National Veterinary Institute were Helga Høgåsen, risk analysis, Janneche Utne Skåre, chemical risk factors, and Taran Skjerdal, microbial risk factors. Organizer from Marine Harvest was Øyvind Oaland, manager for food safety and quality assurance in the Marine Harvest Group.
Contact at the National Veterinary Institute
Taran Skjerdal
E-mail: taran.skjerdal@vetinst.no
