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HACCP
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Crab, Dungeness
Fish, fillets (parasites)
Fish, hot-smoked
Fish, whole, H&G, G&G
Imitation Crabmeat
Mussels
Oyster, Pacific
Oysters, raw (Florida)
Oysters, raw
Salmon, canned (NFPA)
Salmon, pouched*
Sea Urchins
Shrimp, dried
Shrimp, Pacific
Squid
Surimi
Tuna, canned
Aquaculture drugs in live lobster (control during holding)
Aquaculture drugs in aquacultured trout (QA program)
Aquaculture drugs in farm-raised catfish (on-farm visits)
Aquaculture drugs in farm-raised catfish (drug residue testing)
Aquaculture drugs in pond-reared shrimp (supplier's certification)
Aquaculture drugs in pond-reared shrimp (records of drug use)
Chemical contaminants in aquacultured salmon (supplier's certification)
Chemical contaminants in aquacultured trout (QA program)
Chemical contaminants in farm-raised trout (records of testing and monitoring)
Chemical contaminants in flounder (source control)
Chemical contaminants in pond-raised catfish (on-farm visit)
Chemical contaminants in pond-raised shrimp (contaminant testing)
Clostridium botulinum toxin formation in pickled herring (pickling)
Clostridium botulinum toxin formation in vacuum packaged hot-smoked
salmon (salting/smoking)
Introduction of pathogens after pasteurization of blue crab meat (recontamination
control)
Metal fragment inclusion in frozen fish sticks (metal detection or separation)
Metal fragment inclusion in frozen tuna steaks (metal inclusion prevention)
Natural toxins (CFP) in Hawaiian barracuda (source control)
Parasites in salmon fillets (freezing)
Pasteurization of blue crabmeat (pasteurization control)
Pathogen growth and toxin formation in blue crab meat (time/temperature control)
Pathogen growth and toxin formation in blue crab meat (time/temperature control)
Pathogen growth and toxin formation in salmon jerky (drying control)
Pathogens from the harvest area in oysters (source control)
Pathogen survival through cooking of shrimp (cooking control)
Scombrotoxin formation in mahi mahi (harvest vessel control)
Scombrotoxin formation in canned tuna (histamine testing)
S. aureus toxin formation in hydrated batter mixes for breaded fish (batter
control)
Sulfiting agents in shrimp (labeling controls)
Sulfiting agents in shrimp (raw material screening)
Sulfiting agents in shrimp (labeling controls with raw material screening)
Generic SSOPs
Generic Import Product Specification
Generic Supplier Guarantee
HACCP Products and Services*
Hazard-Analysis Worksheet and HACCP Plan Form
Inspection Information
NACMCF: HACCP Principles
Rapid Test Methods
Sources of Information on Preparing HACCP Forms
Training Resources: Food Safety, HACCP and Sanitation
IFT Seafood Technology Division
Links and Information Sources
Marketing
Nutrition and Food Labeling
Publications
Books
Journals
Libraries and Depositories
Publishers
Software
Trade Magazines
Web Newsletters
Sanitation
Seafood HACCP Alliance
Updated: 03/28/06
- Sea
Grant Extension Program, Food Science & Technology, University of California, Davis
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