To: Seafood Community
Fr: Pamela Tom, California Sea Grant, University of California
Davis, CA USA
On April 14, 2006, the US FDA posted on its web site: "Managing Food
Safety: A Manual for the Voluntary Use of HACCP Principles for Operators
of Food Service and Retail Establishments."
This manual covers the 7 principles of HACCP and discusses the three food
preparation processes most often used in retail and food service
establishments:
Process 1 - Food Preparation with No Cook Step
Process 2 - Preparation for Same Day Service
Process 3 - Complex Food Preparation
The manual also has four annexes:
Annex 1 - Resources and References
o Agencies
o Articles
o Books
o FDA Publications and Federal Regulations
Annex 2 - Seafood References (http://www.cfsan.fda.gov/~dms/hret2-a2.html)
This Annex is provided to assist those segments of the retail and food
service industry that deal with seafood. It is suggested that the tables
that follow be used during the hazard analysis step in developing a HACCP
plan. Three tables with potential hazards, species and controls are given
for: natural toxins in seafods, fish considered to be scombrotoxin
forming species, and common parasites in seafood.
Annex 3 - Hazard Analysis (http://www.cfsan.fda.gov/~dms/hret2-a3.html)
This Annex includes the table, "Selected Biological and Chemical Hazards
Found at Retail, Associated Foods, and Control Measures." (Bacteria,
parasites and viruses for fish and shellfish as well as other commodities
are listed.) A second table, "Foods that might be served raw or
undercooked," includes examples of raw animal food (including fish and
shellfish), menu item, and hazards.
Annex 4 - Sample HACCP Tables
Annex 5 - Paperwork Reduction Act of 1995
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