Political Quotes

“on January 21, 1993, Health and Human Services Secretary Donna Shalala and Food and Drug Administrator David Kessler announced the completion of a comprehensive new seafood safety program based on the hazard analysis critical control point [HACCP] model. We have been working to develop a comprehensive national seafood safety program for quite a number of years now, and I feel certain that the fishing industry will generally be pleased by this important announcement. I compliment the Food and Drug Administration [FDA], the National Oceanic and Atmospheric Administration [NOAA], and the many industry and consumer groups who helped in developing these regulations. The FDA's proposed HACCP plan has not yet been published in the Federal Register, but in my opinion it will receive a good reception when published. The seafood industry and consumer groups have been anticipating the regulations, and the FDA intends to provide adequate time for all who are interested to comment on the proposed rule. HACCP is a preventative concept that was originally developed by the Pillsbury Company in the 1960's as part of its work on food for the U.S. space program. The basic idea of HACCP is that a processor identifies all of the steps in the process where hazards could occur, then defines preventative measures and operating parameters to control hazards at each of the critical points. In my State, a HACCP-type program was developed and implemented for seafood over 10 years ago.”