A colleague sent me these pictures of fish seasoning purchased in a San Francisco Asian supermarket. The back mentions both HACCP (Hazard Analysis Critical Control Points) and ISO 9001, but doesn’t say what either mean.
In Brisbane, we bought a pint of fresh strawberries from Gowinta Farms, which bills itself as the largest strawberry farm on the sunshine coast, featuring a café, fruit shop, packhouse, transportation and a workshop.
And you can see from the plastic container, it’s all HACCP-certified.
I’m not sure what that means, or if consumers know what it means, but these are further indications of baby-steps to start promoting microbial food safety directly to consumers.