Compendium of Fish and Fishery Product Processes, Hazards, and Controls

National Seafood HACCP Alliance for Training and Education

Seafood Processes and Controls

Biological Hazards and Controls

Chemical Hazards and Controls

Physical Hazards and Controls

The Seafood HACCP Alliance greatly appreciates the dedication and contributions of Robert J. Price, Ph.D.  in creating and editing the "Compendium of Fish and Fishery Product Processes, Hazards, and Controls."

Introduction:  The "Compendium of Fish and Fishery Product Processing Methods, Hazards and Controls" is designed as a companion document to the U.S. Food and Drug Administration's "Fish and Fishery Products Hazards and Controls Guide"  and the Seafood HACCP Alliance's "HACCP: Hazard Analysis Critical Control Point Training Curriculum."  The Alliance intends to revise and reissue this Compendium from time to time as the state of knowledge advances relative to fish and fishery product processes, hazards and controls.

Note:  The Editors are updating the Compendium. The new format of the chapters will be printed as PDF files instead of html files.  If you have any US State guidelines that should be included, please email the document or web address with your name to:  Compendium Editors.

Seafood Processes and Controls

 Chapter 1: Acidified, Fermented, and Salted Fish and Fisheries Products (4/23/10)
 Chapter 2:
Battered Fish and Fisheries Products (12/9/12)*
 Chapter 3:
Cooked Fish and Fishery Products (6/22/04)
 Chapter 4:
Dried Fish and Fishery Products (6/28/02)
 Chapter 5:
Pasteurized Fish and Fisheries Products (11/29/06)
 Chapter 6:
Refrigerated Fish and Fisheries Products (12/9/12)*
 Chapter 7:
Smoked Fish and Fisheries Products (4/23/10)
 Chapter 8:
Vacuum and Modified Atmosphere Packaged Fish and Fisheries Products (7/2/02)

back to top

 

Biological Hazards and Controls

 Chapter 9: Aerobic Plate Count (3/7/08)
 Chapter 10:
Bacillus cereus (11/30/06)
 Chapter 11:
Campylobacter spp. (11/30/06)
 Chapter 12:
Clostridium botulinum (12/22/09)
 Chapter 13:
Clostridium perfringens (11/30/06)
 Chapter 14:
Coliforms, Fecal Coliforms, and Escherichia coli (7/26/07)
 Chapter 15:
Listeria monocytogenes (9/2/03)
 Chapter 16:
Parasites (9/2/03)
 Chapter 17:
Salmonella spp. (3/26/07)
 Chapter 18:
Shigella spp. (12/1/06)
 Chapter 19:
Staphylococcus aureus (9/2/03)
 Chapter 20:
Vibrio spp. (11/21/06)
 Chapter 21:
Yersinia enterocolitica (9/2/03)

back to top

 

Chemical Hazards and Controls

 Chapter 22: Aquaculture Drugs (8/28/07)
 Chapter 23:
Environmental Chemical Contaminants and Pesticides (5/8/03)
 Chapter 24:
Food and Color Additives (7/3/02)
 Chapter 25:
Methyl Mercury (7/3/02)
 Chapter 26:
Natural Toxins (3/8/11)
 Chapter 27:
Scombrotoxin (Histamine) Formation (12/12/09)

back to top

 

Physical Hazards and Controls

 Chapter 28: Hard or Sharp Objects (9/2/03)

back to top


*Acrobat Reader required

Disclaimer Clause 

Compendium Update Log (12/9/12)


Lucina E. Lampila, Ph.D., R.D., Principal Editor (LSU AgCenter, Louisiana Sea Grant College Program, Baton Rouge, LA  70803)

Pamela D. Tom, M.Sc., Senior Editor (University of California, Davis: California Sea Grant Extension Program, and Food Science and Technology Department)


The original authors were Robert J. Price (Extension Specialist Emeritus, Seafood Products) and Pamela D. Tom (Seafood Extension Program Manager), Food Science & Technology, University of California, Davis, CA 95616-8598

UCSGEP 97-1W; February 1997 (Affirmative Action Statement)  Updated December 29, 2004

This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA36RG0537, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government is authorized to reproduce and distribute reprints for governmental purposes.

The authors express their appreciation to the following individuals who have contributed to, or reviewed, chapters of the Compendium:

Carlos Abeyta, U.S. Food and Drug Administration, Bothell, WA, USA
Wallace Andrews, U.S. Food and Drug Administration, Washington, DC, USA
Dane Bernard, National Food Processors Association, Washington, DC, USA
Jeffrey Bier, U.S. Food and Drug Administration, Washington, DC, USA
Kathryn J. Boor, Cornell University, Ithaca, New York, USA
James Cameron, Occupational Health and Safety, Morphett Vale, South Australia, Australia
Robert Collette, National Fisheries Institute, Arlington, VA, USA
David W. Cook, U.S. Food and Drug Administration, Dauphin Island, AL, USA
Allison Crandall, Cornell University, Ithaca, New York, USA
Roger DeCamp, National Food Processors Association, Seattle, WA, USA
Richard H. Dougherty, Washington State University, Pullman, WA, USA
Peter Feng, U.S. Food and Drug Administration, Washington, DC, USA
Custy Fernandes, Mississippi State University, Pascagoula, MS, USA
George Flick, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
Ken Gall, State University of New York, Stony Brook, NY, USA
Thomas Graham, U.S. Food and Drug Administration, Summit-Argo, IL, USA
David P. Green, North Carolina State University, Moorehead City, NC, USA
Sherwood Hall, U.S. Food and Drug Administration, Washington, DC, USA
Timothy Hansen, U.S. Food and Drug Administration, Washington, DC, USA
Doris Hicks, University of Delaware, Lewes, DE, USA
Kenneth S. Hilderbrand, Oregon State University, Newport, OR, USA
Anthony Hitchins, U.S. Food and Drug Administration, Washington, DC, USA
Peter Howgate, Torry Research Station, Aberdeen, UK (Retired)
George Jackson, U.S. Food and Drug Administration, Washington, DC, USA
Michael Jahncke, Virginia Seafood Agricultural Research and Extension Center, Hampton, VA, USA
Gary Jensen, U.S. Department of Agriculture, Washington, DC, USA
Vijay Juneja, U.S. Department of Agriculture, Wyndmoor, PA, USA
Felicia Kow, Australian Maritime College, Tasmania, Australia
Ronald Labbe, University of Massachusetts, Amherst, MA, USA
Roy E. Martin, National Fisheries Institute, Arlington, VA, USA
Larry J. Maturin, U.S. Food and Drug Administration, Summit-Argo, IL, USA
Michael Moody, Louisiana State University, Baton Rouge, LA, USA
Barry Mopper, U.S. Food and Drug Administration, Brooklyn, NY, USA
David M. Ogrydziak, University of California, Davis, CA, USA
Alan Olsen, U.S. Food and Drug Administration, Washington, DC, USA
W. Steven Otwell, University of Florida, Gainesville, FL, USA
Francis Pell, U.S. Food and Drug Administration, Washington, DC, USA
Joe Regenstein, Cornell University, Ithaca, NY, USA
Ann Reilly, World Health Organization, Geneva, Switzerland
Thomas E. Rippen, University of Maryland, Princess Anne, MD, USA
Guy Skinner, U.S. Food and Drug Administration, Summit-Argo, IL, USA
Hiam Solomon, U.S. Food and Drug Administration, Washington, DC, USA
Richard F. Stier, Consulting Food Scientist, Emeryville, CA, USA
John D. Tilden, Jr., Food and Dairy Division, Michigan Department of Agriculture, Lansing, MI, USA
Donn R. Ward, North Carolina State University, Raleigh, NC, USA
Stephen Weagant, U.S. Food and Drug Administration, Bothell, WA, USA
Lisa Weddig, National Food Processors Association, Washington, DC, USA
Martin Wiedmann, Cornell University, Ithaca, New York, USA
Kim Young, U.S. Food and Drug Administration, Washington, DC, USA