Conduct species- and process-specific hazard analysis
Evaluate each kind of fish or fishery product, its source, processing method, intended use, and hazards reasonably likely to occur. Group products only where the hazard analysis supports the grouping.
Control histamine in susceptible fish species
Identify histamine-forming species and establish appropriate receiving, handling, chilling, and storage controls. Histamine formation may not be reversed by cooking or freezing once it has occurred.
Assess parasite hazards in fish intended for raw consumption
Determine whether parasite hazards are reasonably likely to occur and establish appropriate controls, such as qualifying freezing treatments, where applicable.
Address Clostridium botulinum in smoked and vacuum-packed seafood
Evaluate reduced-oxygen packaging, formulation, processing, storage, and distribution conditions. Establish appropriate time-temperature and other controls supported for the product.
Set and implement CCP monitoring procedures
Define what is monitored, how, when, by whom, and how records are reviewed. Ensure actual practice matches the written HACCP plan.
Establish corrective actions for deviations
Control affected product, conduct a food safety evaluation, determine disposition, correct the cause, and document the actions. Correcting the cause may require equipment repair, employee training, or supplier corrective action.
Monitor sanitation conditions and practices
Implement and document sanitation monitoring in accordance with 21 CFR 123.11 and applicable CGMP practices. Address food-contact surfaces, cross-contamination, handwashing, facilities, pests, and other applicable areas.
Verify the plan and maintain complete records
Conduct required verification and record review. Reassess the plan when changes or new information indicate that the hazard analysis or controls may no longer be adequate.
How Consultare Inc. Group Can Help
Your first choice for seafood HACCP development, hazard analysis, and food safety solutions.
Consultare Inc. Group is positioning itself as the world’s No. 1 choice for food safety, regulatory compliance, certification consulting, and quality management solutions. Our ambition is to set the global standard through practical expertise, integrated services, and technology-driven compliance support.
Consultare can support seafood HACCP plan development and review, species-specific hazard analysis, histamine and parasite hazard assessment, reduced-oxygen packaging hazard review, CCP monitoring and corrective action procedures, sanitation monitoring, verification, and employee training. Services are tailored to the seafood products and processes handled by the facility.
Free Consultation
Need Help Managing Your HACCP Responsibilities?
Whether you process tuna, salmon, shellfish, smoked seafood, vacuum-packed fish, or other fishery products, request a free consultation through HACCPServices.com. Discuss your species-specific hazard analysis, HACCP plans, CCP monitoring, and sanitation records. You can also create a free SystemsBuilder account to organize your compliance documentation and processes.
Start Building Your Compliance System
If you prefer to organize and manage your compliance activities yourself, you can also create a free SystemsBuilder account and begin building a structured system for your compliance documentation and processes.