Food safety for seafood processors & exporters

Industry overview

Seafood carries specific hazards — histamine formation, Vibrio and other pathogens, and a cold chain that starts at the point of catch. We help processors and exporters manage these risks while meeting the certification demands of international buyers.

Challenges

• Histamine formation from temperature abuse post-catch
• Pathogen risk (Vibrio, Listeria) in raw and processed seafood
• Export certification and destination-market requirements
• Cold-chain integrity from catch through export

Our solutions

• HACCP — hazard analysis addressing histamine and seafood-specific pathogens.
• Export documentation — destination-market certification and requirements.
• Testing coordination — histamine and pathogen testing through partner laboratories.
• Cold-chain guidance — from catch through processing and export.

Recommended services

• HACCP
• Export Documentation
• Food Testing Coordination

Testing support

We coordinate histamine and pathogen testing through qualified partner laboratories, aligned to destination-market requirements.

Frequently asked questions

Do you handle EU/US export certification specifically?

Yes — Export Documentation covers destination-market-specific requirements including EU and US.

Can you help design a histamine monitoring programme?

Yes, this is a standard part of our HACCP and testing coordination work for seafood processors.