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Food Safety Command Center 17 Punkte

Seafood HACCP (21 CFR 123) Checklist

Diese Checkliste ist auf Englisch.

Verify a fish and fishery products HACCP system covering hazard analysis, species-specific hazards, sanitation monitoring, and importer verification.

21 CFR 123FDASeafood HACCP

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Hazard Analysis & Plan

  • Has a hazard analysis been conducted to determine food safety hazards reasonably likely to occur? *
  • Is a written HACCP plan specific to each location and each kind of fish and fishery product? *
  • Are species-related hazards (histamine, ciguatera, aquaculture drugs, environmental chemicals) evaluated? *
  • Are parasite hazards addressed for products intended to be eaten raw or partially cooked? *

Critical Control Points

  • Are critical control points and critical limits listed for each identified hazard? *
  • Are monitoring procedures and frequencies defined for each CCP? *
  • For histamine-forming species, is time and temperature control monitored from harvest through processing?
  • Recorded cooler or product temperature (°F)

Corrective Actions & Verification

  • Are corrective actions predetermined or documented when a critical limit deviation occurs? *
  • Are verification activities, including calibration and HACCP plan reassessment, performed? *
  • Is the HACCP plan validated within 12 months of implementation? *

Sanitation Monitoring

  • Are the eight sanitation conditions monitored with a frequency sufficient to ensure conformance? *
  • Is a written sanitation standard operating procedure (SSOP) implemented?
  • Are sanitation monitoring and correction records maintained? *

Records & Importers

  • Are HACCP records signed and dated, and retained for the required period (1 year refrigerated, 2 years frozen)? *
  • Do records document the actual monitoring observations and results obtained? *
  • For imported products, are affirmative verification procedures in place to ensure the product was processed under HACCP?

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