Hazard Analysis Critical Control Point (HACCP)
To Register for this 2 1/2 day course call our office at 206 659 7178 or Pat Boyle at 425 320 6441
Due to COVID we are offering this course in two formats:
1. Online in a telepresence format
2. In class
HACCP is a science-based food safety system that commercial fish and fishery products (seafood) processors must use to identify potential food safety hazards and keep them from occurring. Processors are required to implement those written HACCP plan controls to reduce the risk of the identified hazards from occurring.
The seafood HACCP program further requires importers of seafood products to develop written verification procedures to assure the seafood they import has been processed in accordance with seafood HACCP requirements. The FDA Seafood HACCP program was designed to increase the margin of safety and to reduce those illnesses that do occur to the lowest possible levels.
The objective of the seafood processor and imported seafood compliance programs is to ensure the safety of fish and fishery products consumed in the United States (U.S.) This is done by determining compliance with the Federal Food, Drug, and Cosmetic Act (the Act) and its supporting regulations by conducting inspections that evaluate the food safety controls (HACCP) implemented by seafood processors (Processor is defined in 21 CFR 123.3(l) on website: https://www.gpo.gov/fdsys/pkg/FR-1995-12-18/pdf/FR-1995-12-18.pdf) and importers of seafood products.
The seafood HACCP program utilizes two compliance programs, one for processing facilities (CP 7303.842) and one for imported seafood products (CP 7303.844). FDA further utilizes compliance Programs specific to raw molluscan shellfish (CP 7318.004) and the surveillance of aquaculture seafood products (CP 7304.018). This evaluation focuses on the compliance programs for processing facilities and imported seafood