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.
Common Mistakes in HACCP
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.
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.”
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.”
- Alaska Seafood Processing Regulations:
Seafood Processing and Inspection Effective November 24, 2007 (PDF)
- Seafood Processor permit:
Commercial Marketing or Processing of Seafood on Vessels Factsheet (PDF)
- Inspection check list:
What to have ready for an ADEC Inspection of a Direct Market Vessel Check List (PDF)