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The goal of the new federal Hazard Analysis and Critical Control Point Program is seafood safety - to prevent such occurrences as salmonella poisoning and other hazards. It requires that before seafood can be sold, strict safety guidelines must be met by processors and seafood dealers.
In processing seafood for market, safety of the product is the prime concern. The U.S. Food and Drug Administration's program, called Hazard Analysis and Critical Control Point, and regular inspection of seafood factories by North Carolina seek to minimize these hazards. Green describes how these two programs work in the state's seafood industry. The law requires that before seafood can be sold, strict safety guidelines must be met by seafood processors and dealers.