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Seafood haccp review - Alaska Sea Grant College Program - seagrant uaf

Seafood haccp review - Alaska Sea Grant College Program - seagrant uaf 2025

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The document outlines the Hazard Analysis and Critical Control Point (HACCP) system, a regulatory framework mandated by the FDA for ensuring food safety in seafood processing. It emphasizes the importance of identifying and controlling biological, chemical, and physical hazards to minimize risks associated with food safety. The document details the seven principles of HACCP, including hazard analysis, critical control points identification, monitoring, corrective actions, verification, and recordkeeping. It also distinguishes between HACCP and sanitation procedures while highlighting specific hazards related to seafood.

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When did the FDA mandate HACCP rules for all seafood?

On December 18, 1995, The Food and Drug Administration (FDA) published as a final rule 21 CFR 123, Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products that requires processors of fish and fishery products to develop and implement Hazard Analysis Critical Control Point (HACCP)

Who is exempt from HACCP?

However, food service providers, including hospitals, restaurants, and supermarkets, are retail establishments, and are, therefore, exempt. A food service distributor must perform a hazard analysis and develop and implement a HACCP plan if the analysis identifies a hazard that is reasonably likely to occur.

What is the Haccp plan for seafood?

A comprehensive seafood HACCP plan includes identification of hazards, critical control points, critical limits, monitoring procedures, and corrective actions. Importer verification is required to ensure foreign suppliers meet U.S. safety standards, involving product testing and supply chain assessments.

What are the hazards of seafood?

Seafood can contain harmful chemicals, biological agents and physical contaminants which can pose health risks to consumers. Fishes are harvested from waters that are contaminated by varying amounts of industrial chemicals, heavy metals, pesticides and antibiotics.

What foods require a HACCP plan?

Specialized Processes that require an approved HACCP plan include: Vacuum packaging raw meats, raw frozen fish, raw poultry, hard cheeses, or raw vegetables. Cooking food using the sous-vide method while docHubing standard final cooking temperatures.

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What are the 7 steps of the HACCP plan?

The seven steps of HACCP Perform a hazard analysis. Determine Critical Control Points (CCPs). Set critical limits. Establish a monitoring system. Establish corrective actions. Establish verification procedures. Establish record-keeping procedures.

Are HACCP programs mandatory?

The implementation of HACCP is often mandatory for food manufacturers, processors, and handlers in order to meet regulatory requirements and industry standards.

Seafood haccp review - Alaska Sea Grant College Program - seagrant uaf 2025

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