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Is HACCP mandatory?

Hazard Analysis Critical Control Point (HACCP) is mandatory by law for manufacturers of meat and poultry, seafood, and juice products . It is otherwise voluntary, provided that the food plant implements a written preventive controls plan according to the Food Safety Modernization Act .

What is a Haccp plan and why would I need one?

The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence. However, ideal circumstances do not always prevail and deviations from established processes may occur.

Who is required to have a seafood HACCP plan?

All seafood processors are required to have an established HACCP plan. The 21 CFR 123 or seafood HACCP regulation applies to both domestic and international food businesses dealing with seafood processing in the US.

What food requires a HACCP plan?

In the past, USDA required a HACCP plan for all meat and poultry processing. Also in the past, FDA required a HACCP plan for seafood processors and juice processors. The 2010 FDA Food Safety Modernization Act, as enacted by Congress, now mandates FDA to require Food Safety plans for all other food processing.

When was the seafood HACCP regulation developed?

In December 1997 the United States Food and Drug Administration (FDA) began to enforce regulations to increase the safety of the U.S. food supply by requiring fish processors to use preventive controls to keep unsafe products from reaching consumers.

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How important is the role of HACCP in fish processing?

HACCP systems must be considered as essential for any enterprise that deals with fishery products whether or not other organized management systems are in place, therefore HACCP systems must be capable of operating independently of other quality management systems.

Does seafood require HACCP?

Answer: All seafood processors, as defined by the regulation, must perform a hazard analysis, and must develop and implement a HACCP plan that addresses all of the hazards that the hazard analysis identifies as reasonably likely to occur.

How important is the role of HACCP in fish processing?

HACCP systems must be considered as essential for any enterprise that deals with fishery products whether or not other organized management systems are in place, therefore HACCP systems must be capable of operating independently of other quality management systems.

How important is the role of HACCP in fish processing?

HACCP systems must be considered as essential for any enterprise that deals with fishery products whether or not other organized management systems are in place, therefore HACCP systems must be capable of operating independently of other quality management systems.

When was the HACCP system developed?

The HACCP concept was first developed in the 1960s by the U.S. National Aeronautics and Space Administration (NASA), working with Pillsbury, to ensure crumb- and pathogen-free food that had extensive shelf-life properties for space travel\u2014the first pathogen monitoring and measurement requirement imposed on the food ...

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