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U.S. Department of Health and Human Services

Food

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Fish and Fisheries Products Hazards and Controls Guide - Third Edition

A later version of this guidance issued in April 2011. Below is an earlier version.

June 2001

TABLE OF CONTENTS

This guidance represents the agency's current thinking on the hazards associated with fish and fishery products and appropriate controls for those hazards. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. An alternative approach may be used if such approach satisfies the requirements of the applicable statute and regulations.

Chapter 1:Introduction
Chapter 2:Steps in Developing Your HACCP Plan
Chapter 3:Potential Species -Related & Process-Related Hazards
Chapter 4:Pathogens From the Harvest Area
Chapter 5:Parasites
Chapter 6:Natural Toxins
Updated Information: Guidance for Industry and FDA: Letter to Seafood Processors that Purchase Grouper, Amberjack, and Related Predatory Reef Reef Species Captured In the Northern Gulf of Mexico February 4, 2008
Chapter 7:Scombrotoxin (Histamine) Formation
Chapter 8:Other Decomposition-Related Hazards
Chapter 9:Environmental Chemical Contaminants & Pesticides
Chapter 10:Methyl Mercury
Chapter 11:Aquaculture Drugs
Chapter 12:Pathogen Growth & Toxin Formation (Other than Clostridium botulinum) as a Result of Time/Temperature Abuse
Chapter 13:Clostridium botulinum Toxin Formation
Chapter 14:Pathogen Growth & Toxin Formation as a Result of Inadequate Drying
Chapter 15:Staphylococcus aureus Toxin Formation in Hydrated Batter Mixes
Chapter 16:Pathogen Survival Through Cooking
Chapter 17:Pathogen Survival Through Pasteurization
Chapter 18:Introduction of Pathogens After Pasteurization and Specialized Cooking Processes
Chapter 19:Allergens/Food Intolerance Substances and Prohibited Food and Color Additives
Chapter 20:Metal Inclusion
Chapter 21:Glass Inclusion (Draft)
Appendix 1:Forms
Appendix 2:Sample Product Flow Diagrams
Appendix 3:CCP Decision Tree
Appendix 4:Bacterial Pathogen Growth and Inactivation
Appendix 5:FDA & EPA Safety Levels in Regulations and Guidance
Appendix 6:Food Allergens
Appendix 7:Bibliography
Appendix 8:Seafood HACCP  Regulation
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