Abstract
An auction house at the place of origin is the endpoint of the production stage of fishery products and the starting point of the distribution stage. It plays a key role in the distribution of fishery products as large quantities of the product are collected here, and it is where the price is determined. The primary sanitation management in the auction house may affect the freshness and quality of the products for subsequent distribution and processing. Nevertheless, this aspect is mostly neglected. In addition, the current laws are ineffective as the announced sanitation management standards are not presented in a specific and obvious manner, and thus, they are rarely utilized in the field. Therefore, this study aims to develop a hazard analysis and critical control points model for an auction house at the place of origin, which is a food safety management system with considerable recognition and reliability, to ensure that high-quality and safe fishery products are supplied to the consumer.
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