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Preventing seafood safety hazards has long been a priority
for UGA food scientist Yao-Wen Huang. He has taught the Hazard
Analysis Critical Control Point (HACCP) system to seafood
industry personnel and government regulatory agencies since
1998. But today, his focus is on food security as well as
food safety.
Early on, the purpose of HACCP was to reduce levels of food-borne
pathogens like Salmonella to protect consumers, in itself
a serious mission. Then when the U.S. Food and Drug Administration
passed new regulations in 1998 designed to increase the margin
of safety and reduce the incidence of food-borne illness,
it marked a big change in the way the U.S. government inspects
food.
“Before 1998, the burden to inspect and protect was
on the government,” Huang said. “Food processors
had to take responsibility for the safety of their products.
HACCP made the government and food processors partners in
food safety.”
Since September 11, 2001, Huang promotes another use for HACCP.
“Terrorists may cause chaos and confusion by adding
toxic substances intentionally to food,” said Huang.
“Because of this risk, more steps have been added to
the process of documentation and traceability,” Huang
said. “We don’t want anyone using food as a vehicle
for terrorism.”
HCAAP has been an ideal system to prevent major outbreaks
and has been closely tied to new anti-terrorism measures to
ensure food safety, Huang said. “People coming to seafood
plants must be checked,” Huang said. “Distribution
trucks and other forms of transportation must have safeguards.
“All domestic and foreign food manufacturers that have
interstate trade activities in the U.S. must register with
the FDA. And other countries must give prior notice that products
are coming to the [U.S.]. There’s no pulling up in Savannah
and calling to say, ‘We have a product here.’”
HACCP uses a systems approach to food safety. Under it, potential
food safety hazards are identified and evaluated. Then necessary
controls are put into place to prevent those hazards from
occurring or to keep them within acceptable limits. “We
look at the whole system to find which steps we can take to
control outbreaks of food-borne illness,” Huang said.
Competing
in a Global Economy
The University of Georgia is at the forefront of the globalization
movement in higher education with a wealth of opportunities
for international experiences. Our students are flocking to
study-abroad programs, thriving on the challenges inherent
in confronting a new cultural environment. More and more,
students on campus are also making choices that reflect an
understanding of the importance of global awareness—from
living in a residence hall-based language community to starting
a radio program in another language to minoring in a foreign
language. These experiences, whether at home or abroad, influence
how our students perceive the world and their place in it.
We’re producing graduates prepared to be world citizens—well
informed, culturally sensitive and technologically sophisticated.
They’re ready to take on the challenges of our global
society, and they’ll be equally at home whether in the
Peach State or the Republic of Georgia.
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University
of Georgia food scientist Yao-Wen Huang teaches the Hazard Analysis
Critical Control Point system to members of the seafood industry and
government regulatory agencies. HACCP plays an important role in safeguarding
the U.S. food supply.
