Seafood HACCP Documents and Forms
Example Seafood HACCP Plans
Primary Processor Scombrotoxin Controls - Overview and Testing at Receiving
Primary Processor Scombrotoxin Controls – Overview and Testing at Receiving discusses the general strategies recommended by FDA for preventing scombrotoxin formation at the receiving critical control point. This video discusses how scombrotoxin is formed, the types of fish susceptible to scombrotoxin formation, monitoring internal temperatures, conducting sensory examinations, and histamine testing considerations.
FDA Seafood HACCP Video Series
Seafood HACCP Resources
Videos, Forms, HACCP Plan Templates
Heat Process Validation
Heat Process Validation discusses the general factors to consider when validating heat processes for seafood products. This video includes discussions on identifying the target pathogen, pathogen reduction, verifying pathogen reduction, and identifying the controls and critical limits to include in the HACCP plan to ensure a consistently safe product.
Time and Temperature Controls during Unrefrigerated Processing
Time and Temperature Controls during Unrefrigerated Processing discusses how to control pathogen growth during unrefrigerated processing of raw ready-to-eat and cooked ready-to-eat seafood products. This video also includes discussions on evaluating time and temperature exposures during unrefrigerated processing and developing time-temperature profiles.
Secondary Processor Receiving and Storage Controls
Secondary Processor Receiving and Storage Controls discusses receiving and storage controls for Secondary Processors to control scombrotoxin formation and pathogen growth in seafood products. This video also includes discussions on continuous temperature monitoring, and accuracy checks and calibration of temperature recording equipment.
Primary Processor Scombrotoxin Controls – Harvest Vessel Records
Primary Processor Scombrotoxin Controls – Harvest Vessel Records discusses the Harvest Vessel Record control strategy recommended by FDA for preventing scombrotoxin formation at the receiving critical control point. This video discusses onboard chilling parameters for different harvest conditions, factors to consider when landing both live and dead fish, and the types of recorded observations, that when included on harvest vessel records, demonstrate that the fish were harvested, handled, and stored aboard the vessel in a manner that prevents scombrotoxin formation.
FDA Fish and Fishery Products and Hazards Controls Guidance, 4th Edition: Introduction and Overview
This presentation provides an overview of some of the significant changes in the 4th Edition of FDA Fish and Fishery Products and Hazards Controls Guidance
This video presents FDA’s recommendations for controlling Clostridium botulinum in seafood products using Time-Temperature Indicators or TTIs. The video discusses proteolytic and non-proteolytic Clostridium botulinum, conditions that may allow botulinum toxin formation, different forms of reduced oxygen packaging or ROP, and how a TTI should be used.
Fish and Fishery Products Hazards and Controls Guidance - Learning Module Videos
The module provides:
an overview of the federal identity labeling requirements for seafood offered in interstate commerce;
a list of the specific laws, regulations, guidance documents, and other materials pertinent to the proper labeling of seafood;
a description of the FDA’s role in ensuring the proper labeling of seafood;
and tips for identifying mislabeled seafood in the wholesale distribution chain or at the point of retail.