Seafood HACCP

» FDAs Hazards & Controls Guide	» Generic HACCP Forms and Plans
» HACCP Training Schedules	» Seafood HACCP Regulation
» Other HACCP Resources

FDAs Hazards & Controls Guide

Generic HACCP Forms and Plans

Generic Flow Diagrams, Used in HACCP Plan Development
Generic Import Product Specification
Generic Supplier's Guarantee
HACCP Forms
HACCP Plan Examples
Monitoring Record Examples

HACCP Training Schedules

AFDO/HACCP Alliance Registered Seafood HACCP and Sanitation Control Procedures Courses
HACCP Training Calendar
Seafood HACCP Alliance Internet Training Course

Seafood HACCP Regulations

Seafood HACCP Regulation: Part I - Preamble (FDA 1995)
Seafood HACCP Regulation: Part II - Preamble (FDA 1995)
Seafood HACCP Regulation: Part III - Regulation (FDA 1995) Final Rule

Other HACCP Resources

About Seafood HACCP
Auditing and Inspection Information

Common Mistakes in HACCP - Alaska Sea Grant
Costs and Benefits of HACCP - USDA

Evaluation of HACCP for 1998/1999 - US FDA
Evaluation of HACCP for 2000/2001 - US FDA
Evaulation of HACCP for 2002/2003 - US FDA

Fish, Seafood and Production QMP - CFIA
FOOD SAFETY, FDA's Imported Seafood Safety Program Shows Some Progress, but Further Improvements are Needed (GAO-04-246)*, 61 p. - US GAO
Food Code: HACCP Guidelines - US FDA
FOOD SAFETY, Federal Oversite of Seafood (GAO-01-204)*, 62 p. - US GAO
Food Safety Risk Analysis Clearinghouse - U. of Maryland
Foreign Processors Approved by their Governments - US FDA

Guidance on Regulatory Assessment of HACCP - FAO

HACCP Consultants**
HACCP Definitions (FSIS/FDA/NACMCF/CODEX) - USDA
HACCP Information - USDA
HACCP - National Sea Grant Depository
Hazard Analysis and Critical Control Point Principles and Application Guidelines - NACMCF
HACCP Principles* 2 p. - NCSU
HACCP Products and Services**
HACCP Questions and Answers (US FDA)
HACCP Systems in the Seafood Industry Guide - New Zealand
HACCP Training Manual - FAO
HACCP Training Manual - HACCP: PROGRAMA DE CAPACITACION EN ANALYSIS DE PELIGORS Y PUNTOS CRITICOS DE CONTROL*, 4th ed. (Spanish) 289 p. - Seafood HACCP Alliance
HACCP Training Manual*, 4th ed., 288 p. - Seafood HACCP Alliance

Inspection Information
International HACCP Alliance
Introducing HACCP* 14 p. - WHO

NMFS HACCP Manual - USDC
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments - US FDA
Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems - US FDA^NEW

Other HACCP Publications

Rapid Test Methods - Seafood Hazards
Retail HACCP Principles (Draft - 1998) - US FDA

Scientific Criteria and Performance Standards to Control Hazards in Seafood* 16 p. - NAS
Seafood HACCP - US FDA
Seafood HACCP Alliance
Seafood HACCP Encore Course Manual* 68 p.
Slide and Video Presentations
Software
Sources of Info on Preparing HACCP Forms* 6 p.

Training Resources
U. of Alaska
U. of Maryland

**These links are provided for your information. No endorsement of products or services is intended, nor is criticism implied of similar products which are not mentioned.

Updated: 12/05/09

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Pamela D. Tom, SeafoodNIC Director

Sea Grant Extension Program
Food Science & Technology Department
University of California
One Shields Avenue
Davis, CA 95616 USA

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