Search for: "Kenny T. Lum"
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4 Aug 2013, 10:01 pm
How seafood came to adopt HACCP early The fact that the majority of seafood-processing firms are small or medium in size prompted the seafood industry to request HACCP regulation back in the early 1990s, according to Kenny Lum, president of the Seafood Products Association, which provides processing assistance to Northwest seafood companies. [read post]
3 May 2011, 2:59 am
"In addition to a good strong sanitation program, another concept we should use is the 'hurdles' concept, where we have multiple interventions that will supplement your strong sanitation programs to prevent food safety issues," said Kenny Lum, president of the SPA and coordinator of the event. [read post]
