TTIA Members produce products in accordance with food safety principles. It is controlled from raw materials to storage of food in the ways that prevent foodborne illness by using the GMP Good Manufacturing Practice and the HACCP Hazard Analysis and Critical Control Point (HACCP).

The WHO World Health Organization states that Food Safety is a significant public health issue. The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.

The association has established TTIA’s Guideline Quality Standard for Frozen Raw Tuna to be used by all members of TTIA in order to purchase quality and safe fish. We do encourage suppliers to deliver raw fish as the requirement, More. TTIA has also promoted quality inspection system for both private sector and Government to ensure the tuna is a source of food protein, high quality and safety, such as choosing the laboratory that is certified to ISO/IEC 17025 to serve the analysis of Histamine and Salt content in frozen raw tuna. In addition, we hold a meeting of TTIA Technical Sub-Committee to discuss technical issues and find solutions together.