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  • HACCP Plans

    The Food and Drug Administration (FDA) has released the 4th edition of the Fish and Fishery Products Hazards and Controls Guidance (August 2019). This booklet provides excellent guidance for sanitary food plants in developing Hazards Analysis and Critical Control Point (HACCP) plans. Any fresh pasta producer can benefit from this guidance, even if not in the seafood industry. As a practical manner, the FDA may expect any food producer they have jurisdiction over to follow this guidance.

    The introduction says:

    This guidance is intended to assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find information in this guidance that will help them identify hazards that are associated with their products and help them formulate control strategies. The guidance will help consumers and the public generally to understand commercial seafood safety in terms of hazards and their controls.
    The booklet is available for download at the FDA website at the following link: