Regulatory framework for food safety in the fish canning sector

This document examines the current regulatory framework for food safety applied to the canned fish sector, with an emphasis on the Peruvian context. The objective was to analyse the main national and international regulations governing the production, processing, and marketing of canned fish products, as well as to identify the control mechanisms implemented to guarantee their safety. Regulations such as Supreme Decree N° 020-2022-PRODUCE and its amendments were reviewed, as well as international standards such as Codex Alimentarius, ISO 22000:2018, IFS Food v. 8, and BRCGS Issue 9. The implementation of management systems such as HACCP, Good Manufacturing Practices, and Standard Operating Procedures for Sanitation was key to preventing biological, physical, and chemical hazards. Furthermore, the regulatory requirements of countries such as Chile, Ecuador, and the United States were compared, revealing similarities in terms of structural, sanitary, and personnel training criteria. Among the challenges identified are the persistence of microbiological contamination, the presence of heavy metals, and infrastructure deficiencies. In conclusion, the need to strengthen a food safety culture, improve sanitary oversight, and promote the use of emerging technologies to guarantee the quality and safety of canned seafood products is emphasized.