Sources of Information on Preparing HACCP Forms*

FDA's Home Page
http://www.fda.gov/
FDA's Evaluation of the Seafood HACCP Program for Fiscal Years 2004/2005 http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/SeafoodHACCP/ucm111059.htm 
HACCP Regulation for Fish and Fishery Products Questions and Answers for guidance to Facilitate the Implementation of a HACCP System in Seafood Processing
http://vm.cfsan.fda.gov/~dms/qa2haccp.html
Regulatory Fish Encyclopedia
http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/RegulatoryFishEncyclopediaRFE/default.htm
Seafood HACCP
http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/SeafoodHACCP/default.htm
Seafood Information and Resources
http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/default.htm

AquaNIC – Aquaculture Network Information Center
http://aquanic.org/

USDA, Food Safety Information Center
Education and Training Materials Database
http://foodsafety.nal.usda.gov/fsic/fseddb/fseddbsearch.php
Seafood HACCP
http://foodsafety.nal.usda.gov/nal_display/index.php?info_center=16&tax_level=2&tax_subject=177&level3_id=0&level4_id=0&level5_id=0&topic_id=1148&&placement_default=0

Seafood Discussion Group (Mailing List)
http://seafood.ucdavis.edu/listserv/listinfo.htm

SeafoodNIC – Seafood Network Information Center
http://seafood.ucdavis.edu/

Compendium of Fish and Fishery Product Processing Methods, Hazards and Controls
http://seafood.ucdavis.edu/haccp/compendium/compend.htm

 

SELECTED ADDITIONAL REFERENCES

FDA/DHHS. 1994. “Proposal to Establish Procedures for the Safe Processing and Importing of Fish and Fishery Products,” Government Printing Office, Washington, DC 20402 (202/512-2357), Jan. 28, 1994. Federal Register, pages 4142-4214.  

Federal Register 60 FR 65095 December 18, 1995.  Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule. 21 CFR 123 and 1240. Part I, Preamble, pp. 65095-65152

Federal Register 60 FR 65095 December 18, 1995.  Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule. 21 CFR 123 and 1240. Part II, Preamble, pp. 65152-65197

Federal Register 60 FR 65095 December 18, 1995.  Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule. 21 CFR 123 and 1240. Part III, Regulation, pp. 65197-65202

http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/SeafoodHACCP/ucm111304.htm

Lee, J.S. and K.S. Hilderbrand Jr., 1992. “Hazard Analysis and Critical Control Point Applications to the Seafood Industry,” ORESU-H-92-001, Oregon Sea Grant, Oregon State University, Corvallis, OR. http://nsgd.gso.uri.edu/oresu/oresuh92001.pdf (Requires Adobe Acrobat Reader)

Microbiology and Food Safety Committee, National Food Processors Association (NFPA). 1989. "Guidelines for the Development of Refrigerated Foods," NFPA Bulletin 42-L, 1989. 

“Out of Print” and scheduled to be updated.  A limited number is available upon special request to the Food Products Association (Phone: 1-800-355-0983).

NACMCF. 1992  Hazard Analysis and Critical Control Point Principles and Application Guidelines.  Adopted August 14, 1997. National Advisory Committee on Microbiological Criteria for Foods.  http://vm.cfsan.fda.gov/~comm/nacmcfp.html

Subcommittee on Microbiological Criteria.  Committee on Food Protection, Food and Nutrition Board, National Research Council, NAS. 1985.  "An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients," National Academy Press. http://books.nap.edu/books/0309034973/html/index.html

 

Table 1.  How the Hazards Guide Steps Correspond to the Hazard Analysis Worksheet

Refer to Chapters 2, (Conducting a Hazard Analysis and Developing a HACCP Plan), 3, 4-21 and Appendices 3-6 of the FDA Hazards Guide to identify the corresponding step sand instructions for completing the hazard analysis worksheet.  You may choose other equivalent peer reviewed publications or control strategies that are different from the Hazards Guide provided that they assume an equivalent degree of safety of the product.

Firm Name:        Chapter 2, Step 1   Firm Address:     Chapter 2, Step 1				Product Description:                             Chapter 2, Step 2   Method of Storage and Distribution:    Chapter 2, Step 3   Intended Use and Consumer:                Chapter 2, Step 4
(1)	(2)	(3)		(4)		(5)		(6)
Ingredient/processing step	Identify potential hazards introduced, controlled or enhanced at this step (1)		Are any potential food-safety hazards significant? (Yes/No)		Justify your decisions for column 3.		What preventative measures can be applied to prevent the significant hazards?	Is this step a critical control point? (Yes/No)
Chapter 2, Step 6.	Biological   Chemical      Physical        Chapter 2, Steps 7 and 8, and Chapter 3: Tables #3-1, 2, 3.		Chapter 2, Step 9 and Chapters 4-21: Steps 10 and 11.		Chapters 4-21: Steps 10 and 11.		Chapters 4-21: Steps 10 and 11.	Chapters 4-21: Step 12.
	Biological Chemical Physical
	Biological Chemical Physical

Table 2.  How the Hazards Guide Steps Correspond to the HACCP Plan Form

Refer to Chapters 2, (Conducting a Hazard Analysis and Developing a HACCP Plan), 3, 4-21 and Appendices 3-6 of the FDA Hazards Guide to identify the corresponding steps and instructions for completing the HACCP plan form.

Firm Name:          Chapter 2, Step 1 Firm Address:      Chapter 2, Step 1						Product Description:       Chapter 2, Step 2 Method of  Storage and Distribution:  Chapter 2, Step 3 Intended Use and Consumer:   Chapter 2, Step 4
(1) Critical Control Point	(2) Significant Hazards	(3) Critical Limits for each Preventive Measure	Monitoring					(8) Corrective Actions	(9) Verification	(10) Records
			(4)	(5)	(6)		(7)
			What	How	Frequency		Who
Chapter 2: Step 13.	Chapter 2: Step 13.	Chapters 4-21: Step 14.						Chapters 4-21: Step 16.	Chapters 4-21: Step 18.	Chapters 4-21: Step 17.
Signature of Company Official:            Chapter 2, Step 18							Date:           Chapter 2, Step 18