All About HACCP

Hazard Analysis and Critical Control Point (HACCP)

Processors of seafood and seafood products are required by the Food and Drug Administration (FDA) to address food safety by following a Hazard Analysis and Critical Control Point (HACCP) prevention system. HACCP identifies food safety hazards, creates controls to prevent hazards, and then monitors those controls within a seafood processing facility.

FDA HACCP Guidance

FDA HACCP Guidance for Industry – Q&A

Common Mistakes in HACCP

SeaGrant Bookstore – Seafood Harvesting and Handling

Current Good Manufacturing Practices (cGMP)

In a seafood processing facility, the current good manufacturing practices (cGMP) must be in place before establishing a HACCP plan. The cGMP addresses concerns pertaining to the design, maintenance and sanitation of a facility as well as personal hygiene and disease control for plant workers.

Side By Side Comparison GMP (PDF)

NOAA- U.S. Department of Commerce – Seafood Inspection Program

The National Oceanic and Atmospheric Administration (NOAA) provides voluntary seafood inspection services to the industry to ensure compliance with seafood regulations. Their mission is: “To ensure the safety and quality as well as enhance the marketability and sustainability of seafood products for the benefit of consumers by providing science based inspection services to the seafood industry.”

NOAAA Seafood Inspection Program website

Alaska Department of Environmental Conservation (ADEC)

Staff from ADEC conducts inspections for seafood processors to meet HACCP and cGMP regulations. The mission of Food Safety and Sanitation program at ADEC is to: “protect public health by ensuring the processing, sale and distribution of safe, wholesome, and properly labeled seafood products.”