Seafood is one of the safest products you can put on your plate
Seafood safety is overseeen by the FDA’s Hazard Analysis and Critical Control Point (HACCP) standards. The system is internationally recognized as one that successfully identifies where hazards might happen and puts in place measures to prevent them from occurring. Each step in the process is strictly monitored and controlled.
HACCP successfully regulates both imported and domestic production making seafood one of the safest foods available.
Seafood from the Pacific is Safe and HealthyLearn More
Extensive research finds Pacific seafood has not been tainted by radiation from the 2011 Fukushima nuclear incident. In fact testing finds radiation levels “500 times lower than U.S. government safety limits for drinking water.”
FDA’s Hazard Analysis and Critical Control Points (HACCP)Learn More
Both domestic and international companies providing seafood to Americans have to comply with FDA’s Hazard Analysis and Critical Control Points (HACCP) regulatory system, an internationally recognized risk-based supply chain model.
Reality Check: The Real Story About Fish and MercuryLearn More
Dire warnings and ominous mercury watch outs provide distorted information about seafood to consumers. The truth about the mercury myth lives here.
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