Seafood Industry - Vessel Sector

We have a history of histamine poisoning in New Zealand associated with certain species of fish, particularly Scombroid species.  These events predominately occur in the summer if the fish is not kept adequately  chilled. While this is not solely attributed to practices on vessels, you need to make sure you are using best practices on-board so you can help to prevent these outbreaks. To help you with this the Seafood Standards Council has developed some food safety guidelines to assist: