Home > Food Poisoning, Food Processing > Fish HACCP: FDA Publishes Updated Fish and Fishery Hazards and Controls Guidance Document

Fish HACCP: FDA Publishes Updated Fish and Fishery Hazards and Controls Guidance Document

On April 28, 2011, the FDA gave notice that it had updated and implemented guidance standards for fish that “support[] and complement[] FDA’s regulations for the safe and sanitary processing and importing of fish and fishery products using hazard analysis and critical control point (HACCP) methods.”  According to the Federal Register, the FDA implemented the new standards immediately, without public comment, to promote consumer safety and “provide important recommendations for conducting a hazard analysis and implementing a HACCP plan.”

A .pdf copy of the guide can be downloaded here.

The 476-page document provides an organized and comprehensive overview of how to identify potential hazards, determine whether they are significant, identify critical control points to reduce the hazard, and develop a control strategy (which includes setting critical limits, establishing monitoring procedures, establishing corrective action protocols, record-keeping, and verification procedures).

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