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Seafood HACCP

FDAs Hazards & Controls Guide and Manuals
Fish and Fishery Products Hazards and Controls Guide, 4th. Ed. (2011) - FDA
    FDA and EPA Safety Levels can be found in Appendix 5
    FDA website for download and other related materials such as errata
HACCP Training Manual - FAO
HACCP Training Manual, 5th ed. - Seafood HACCP Alliance
NMFS Inspection Manual
HACCP Guide for the Aquaculture Industry - NRAC

HACCP Training Schedules
AFDO/HACCP Alliance Registered Seafood HACCP and Sanitation Control Procedures Courses
Seafood HACCP Alliance Internet Training Course

Generic HACCP Forms and Plans
Generic Flow Diagrams - Smoked Fish (Hot or Cold)
Generic HACCP Flow Diagram, Hazard-Analysis, and HACCP Plan Worksheets [Word File] [PDF File]
Generic Import Product Specification Example
Generic Supplier's Guarantee
Generic Written Importer Verification Example
Resources for Preparing HACCP Plans - UC Davis

HACCP Plan Examples
Clam Fish, Hot-Smoked (OSU) Oysters, Raw Squid
Crab, Dungeness Fish Whole, H&G Sea Urchins Surimi
Crab, Fresh and Frozen Blue Imitation Crabmeat Shrimp, Dried Tuna, Canned
Crab, Soft Shell Blue Mussels Shrimp, Pacific (OSU) Tuna Sandwich
Crabmeat, Pasteurized Blue Oysters, Pacific (OSU) Shrimp, Penaeid (U. Florida)
Fish Fillets (Parasites) Oysters, Raw (U. Florida) Shrimp, Penaeid, Raw, Cultured

Aquaculture Drugs in Live Lobster, Trout, Catfish, and Pond-Reared Shrimp Examples
Chemical Contaminants in Aquacultured Salmon, Aquacultured Trout, Farm-Raised Trout, Flounder, Pond-Raised Catfish, and Pond-Raised Shrimp Examples
Clostridium botulinum Toxin Formation in Pickled Herring
Clostridium botulinum Toxin Formation in Vacuum Packaged Hot-Smoked Salmon
Metal Fragment Inclusion in Frozen Fish Sticks and Frozen Tuna Steaks Examples
Natural Toxins (CFP) in Hawaiian Barracuda
Parasites in Salmon Fillets
Pasteurization of Blue Crabmeat
Pathogen Growth and Toxin Formation in Blue Crab Meat and Salmon Jerky Examples
Pathogens From the Harvest Area in Oysters
Pathogen Survival Through Cooking of Shrimp
Scombrotoxin Formation in Mahi Mahi and Canned Tuna Examples
S. aureus Toxin Formaiton in Hydrated Batter Mixes for Breaded Fish
Sulfiting Agents in Shrimp Examples

Monitoring Record Examples
Note: These examples of generic monitoring records are for your information only. They should not be used without modification. Glorious Crab, Inc. is fictitious and only used as illustrative for the record examples.

Blue Crab Can Seam Evaluation Record                         PDF File    Word File   Completed Example
Corrective Action Record                                               PDF File    Word File   Completed Example
Crabmeat Picking Time Record                                      PDF File    Word File 
Pasteurized Crabmeat Cooler Temperature Record          PDF File    Word File
Pasteurization Record                                                   PDF File    Word File   Completed Example
Pouch Integrity and Thickness Record                            PDF File    Word File   Completed Example
Thermometer Calibration Record                                     PDF File    Word File

Seafood HACCP Regulations
Evaluation of HACCP for 1998/1999 - FDA
Evaluation of HACCP for 2000/2001 - FDA
Evaulation of HACCP for 2002/2003 - FDA
Evaulation of HACCP for 2004/2005 - FDA
Food Code Annex 5: HACCP Guidelines (2001) - FDA
Foreign Processors Approved by their Governments - FDA
Guidance for Industry: HACCP Regulation for Fish and Fishery Products Q&A (1999) - FDA
Guidance on Regulatory Assessment of HACCP (1998) - FAO
Guide for the Control of Molluscan Shellfish - ISSC/FDA
Food Safety: FDA's Imported Seafood Safety Program Shows Some Progress, but Further Improvements are Needed (GAO-04-246) - US GAO
Food Safety: Federal Oversight of Seafood Does Not Sufficiently Protect Consumers (2001)  - US GAO
Seafood HACCP - FDA

Auditing and Inspection Information
Action Levels for Poisonous or Deleterious Substances in Human Food and Animal Feed (2000) - FDA
Do Your Own Establishment Inspection - FDA
Food Code: Conducting Risk Based Assessments (2009) - FDA
Food Code: Food Establishment Inspection (1997) - FDA
Guidance for Industry: Refusal of Inspection or Access to HACCP Records Pertaining to the Safe and Sanitary Processing of Fish and Fishery Products (2001) - FDA
Guide to Inspections - FDA
HACCP: A Self-Guide to HACCP Inspection for Small Seafood Dealers, Packers, and Processors - NCSU
HACCP: Model Safety Plans for Small Seafood Dealers, Packers, and Processors - NCSU
HACCP Inspections - What to Expect from FDA - U. Alaska, Marine Advisory Program
How to Handle an FDA Inspection - Virginia Sea Grant
Investigations Operations Manual (2011) - FDA
Mandatory HACCP Inspection for Seafood and Aquaculture Importers - U. Florida
Mandatory HACCP Inspection for Seafood and Aquaculture Products - U. Florida

HACCP Consultants
B&L Seafood Consultants
CERCo HACCP Consulting dba Seafood Inspection Services
Chilton Consulting Services, Inc.

Garden State Laboratories, Inc.
HACCP Consultants - Norback, Ley, and Associates LLC - Find HACCP Consultants
Leavitt Partners
PhF Specialists
Phoenix Regulatory Associates, Ltd.
Sabal Food Safety Consulting
Safe Quality Seafood Associates
Scientific Certification Systems
Seafood Audit International
Seafood Safety Solutions
Silliker, Inc.

HACCP Products and Services
East West Technical Services LLC 
Factory Data Acquisition
HACCP Consulting Group, LLC 
Irvine Pharmaceutical Services
J. J. Keller & Associates, Inc. (software, guides, newsletter, manuals, etc.) 
Société Générale de Surveillance (SDS) 

Other HACCP Publications
Application of HACCP System to Catfish Producers and Processors - Miss. State U.
Common Mistakes in HACCP - Alaska Sea Grant
Developing and Implementing a HACCP Plan: Record-Keeping Procedures - U. Florida
HACCP Information - USDA
HACCP - National Sea Grant Depository
HACCP Principles and Application Guidelines - NACMCF
HACCP Principles - NCSU
HACCP Program: Penaeid Shrimp: Dockside Operations - U. Florida
HACCP Programs: Implementation and Operational Criteria - U. Florida
HACCP Applications to the Seafood Industry - OSU
International HACCP Alliance
Introducing HACCP - WHO
Lobster Processing Temperature Recordings Needed for HACCP Plans - U. Maine
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments - FDA 
Managing Food Safety: A Regulator's Manual for Applying HACCP Principles to Risk-based Retail and food Service Inspections (2006) - FDA
NOAA HACCP Quality Managment Program: Program Requirements (2000) - NOAA
Quality Assurance and Operating Policy Manual for the Blue Crab Industry (1994) - VA Tech
Regulatory Action Criteria for Filth and Other Extraneous Materials (2001) - Reg. Tox. and Pharm.
Seafood Safety: Economics of HACCP Programs - FAO
Total Quality Assurance (TQA) and HACCP Manual for Clam Production and Processing (1995) - U. Florida
Total Quality Assurance (TQA) and HACCP Manual for Oyster Production and Processing (1995) - U. Florida
Total Quality Assurance (TQA) and HACCP Manual for the Catfish Processing Industry (1995)
Vessel Standard Operating Procedures (2002) - WFOA

**These links are provided for your information. No endorsement of products or services is intended, nor is criticism implied of similar products which are not mentioned.


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Christina A. Mireles DeWitt, SeafoodNIC Administrator

OSU Seafood Research & Education Center
Food Science & Technology Department
2001 MARINE DR STE 253
ASTORIA OR 97103-3420  USA

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