FDA HACCP Resources


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The FDA's Fish and Fishery Products Hazards and Controls Guidance - Fourth Edition website provides resources to help processors of fish and fishery products to understand the hazards associated with seafood and develop their Hazard Analysis and Critical Control Point (HACCP) plans.

HACCP also applies to aquacultured or "farmed" seafood products, such as oysters and finfish. The FDA's Aquacultured Seafood website provides a general overview, including consumer information, FDA guidance documents, and education and outreach.

Included in the FDA guidance document are six educational videos about identifying and controlling seafood hazards:

Additional Guidance from the FDA

  • "Guidance for Industry: Seafood HACCP and the FDA Food Safety Modernization Act," released in August 2017. This guidance explains requirements for seafood processors issued by the Food and Drug Administration under the federal Food Safety Modernization Act (FSMA). The document describes which parts of the FSMA rules apply to seafood processors, how the rules may affect the processors' operations, and which parts of the FSMA rules exempt seafood products.

For more information about FDA HACCP regulations and how they apply to the Maryland seafood processing industry, please contact our Extension personnel.


Maryland Sea Grant Extension Personnel

Chengchu (Cathy) Liu
Seafood Technology Specialist
Phone: (410) 651-6636
Email: cathyliu@umd.edu

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