Seafood HACCP
go.ncsu.edu/readext?806483
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Fish and Fishery Products (21 CFR Part 123)
Seafood HACCP, according to 21 CFR Part 123, includes any fresh or saltwater finfish, crustaceans, mollusks, and other forms of aquatic animal life, other than birds or mammals that are intended for human consumption. A fishery product is defined as any human food product in which fish is a characterizing ingredient. Molluscan shellfish include any edible species of fresh or frozen oysters, clams, mussels, or scallops, or edible portions of such species, except when the product consists entirely of the shucked adductor muscle.
21 CFR Part 123 sets specific requirements for the processing of smoked and smoke-flavored fishery products and the processing of fresh or frozen molluscan shellfish. It also defines the regulations and requirements of the HACCP plan for the processing of fish and fishery products and the proper corrective actions. In order to properly implement a HACCP plan, it is required that seafood processors complete HACCP training in which they can apply the principles to seafood processing. In Subpart B, the special requirements for imported products are covered and the importer verification steps are detailed.
FDA Guidance
- Fish and Fishery Products Hazards and Controls Guidance – Fourth Edition June 2021
- Seafood HACCP and the FDA Food Safety Modernization Act: Guidance for Industry December 2021
- Seafood HACCP Transition Guidance December 1999
- Refusal of Inspection or Access to HACCP Records Pertaining to Safe and Sanitary Processing of Fish and Fishery Products Guidance July 2001
- HACCP Regulation for Fish and Fishery Products: Questions and Answers January 1999