Hygiene tightened at seafood factories after Samut Sakhon outbreak
The Fisheries Department has tightened hygiene rules at seafood factories in a bid to gain confidence from consumers and exporters after the Samut Sakhon Covid-19 outbreak.
The outbreak has triggered worries over the safety of Thai fishery products, explained department deputy director general Vicharn Ingsrisawang.
Seafood processing factories have been ordered to frequently disinfect all surfaces at risk of contamination. They must also disinfect containers before loading products and adhere strictly to Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) standards.
Meanwhile all workers must be screened and made aware of Covid-19 prevention measures, as per Health Ministry guidelines.
Vicharn said Thai fishery products can be consumed without fear of Covid-19 because there is no evidence that aquatic animals can transmit the virus.
He also advised consumers to buy fishery products with certified production standards, clean them before cooking and use utensils while eating.
