Senasa offered an update on tools for writing operating procedures, adequacy of local health authorities before visits, inspections or audits and the implementation of various health and quality standards.
In addition to the professional and technical areas responsible for corporate food quality, service chiefs attended Senasa, who reviewed issues such as content development and procedure manuals, Good Manufacturing Practices (GMP) and Operations Standardized Procedures Sanitation (SSOP's), as well as instrument calibration, product traceability and recall.
The meeting also provided an update on plans for Hazard Analysis and Critical Control Points (HACCP), in fishery establishments, review of national and international standards and guidelines for completing inspections and audits.