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
