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Seafood Hazard Analysis and Critical Control Points (HACCP) is a federal program to help seafood processors and importers meet food safety regulations. It has been in effect since December 1997.

HACCP, by design, prevents, eliminates, or reduces a hazard to safe levels. This approach to food safety looks at the biological, physical, and chemical hazards in production processes that can cause a food to become unsafe.

HACCP is proactive rather than reactive. HACCP begins with conducting a hazard analysis of both species- and process-related risks associated with seafood. Critical control points are steps along the flow of food through the facility when failure to implement a critical food safety control could result in harm to a customer.

Fresh oysters.

If you are a domestic seafood processor or importer to the United States, HACCP applies to you. A processor is defined by the United States Food and Drug Administration as someone who handles, stores, prepares, heads, eviscerates, shucks, freezes, changes into different market forms, manufactures, preserves, packs, labels, dock side unloads, or holds a fish or fishery product.

Alabama Extension provides a three-day Basic HACCP course or a one-day face-to-face HACCP Segment 2 training after completion of the Segment 1 course online. Upon completion of the course, participants receive certification from the Association of Food and Drug Officials, National Seafood HACCP Alliance. This training satisfies FDA requirements under Title 21 CFR Part 123.10 for an individual to complete training of the application of HACCP principles under standardized curriculum recognized by the FDA.

For more information on taking a seafood HACCP class, contact Alice Moore at amm0167@auburn.edu or (334) 295-5959.


Download a PDF of Does the Seafood HACCP Regulation Apply to You?, ANR-2548. 

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