Apart from all the registration, specifications etc. documents, the HACCP
requirement is for the US based broker or customer to have one of the
importer's affirmative steps one of which is having a copy of a document
from a third party saying that your HACCP plan has been inspected and meets
the requirements of the US regulations.
(21 CFR 123.12 (ii) B or F )
It would be an interesting exercise to determine if any certification that
you get from the EU inspection could be used to satisfy the US FDA.
Can anyone advise?
Brendan McHugh
-----Original Message-----
From: Hamad Al-Kulaib [mailto:Hamad@alkulaibfisheries.com]
Sent: Saturday, January 17, 2004 11:58 AM
To: seafood@ucdavis.edu
Subject: HACCP Confusion
Dear List,
I am starting to get very confused on the requirements of
exporting Seafood to the USA. In order to export to the E.U, a committee
came to our factory, inspected and approved giving us an E.E.C code. Simple
enough, I know the steps of HACCP and that a person has to be HACCP trained
on site, HACCP team, Critical point analysis, Product flow diagrams but what
I want to know is after all this has been implemented what next? Who is the
authority figure that is connected to the fda that grants exports from a
specific factory outside the USA? Please someone explain to me the method of
exporting to USA in lamens terms. Any light on this subject would be greatly
appreciated.
Best regards,
Hamad Al-Kulaib
VP Marketing
Al-Kulaib Fisheries Co.
Email:- <mailto:Kuwait@alkulaibfisheries.com> Kuwait@alkulaibfisheries.com
http://www.alkulaibfisheries.com/ <http://www.alkulaibfisheries.com/>
Tel: 965 2405551/2
This archive was generated by hypermail 2b29 : Tue Jan 20 2004 - 06:31:16 PST