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At-Sea Seafood Processing HACCP Compliance Checklist
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Verify HACCP controls, sanitation, and record-keeping for a factory trawler or at-sea seafood processing vessel under the FDA seafood HACCP regulation.
21 CFR 123FDA Fish & Fishery Products Hazards Guide21 CFR 117USCG Vessel Sanitation
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HACCP Plan & Hazard Analysis
- Is a written HACCP plan in place specific to each species and process on the vessel? *
- Does the hazard analysis address scombrotoxin (histamine), pathogens, parasites, and chemical/physical hazards? *
- Are critical limits established for each critical control point? *
- Is the HACCP plan signed and dated by the vessel/company management? *
Temperature & Histamine Control
- Is fish chilled to control histamine formation within the required time after capture/death? *
- Are freezing, blast, and cold-storage temperatures monitored and recorded at defined frequencies? *
- Record the current blast freezer / storage temperature (°F). *
- Are corrective actions documented when a critical limit deviation occurs? *
Sanitation Controls (SSOP)
- Are the eight sanitation conditions monitored and recorded (water safety, food-contact surfaces, cross-contamination, etc.)? *
- Is potable/clean seawater used for processing and ice/water production with documented controls? *
- Are pest control and crew hygiene practices maintained aboard the vessel? *
Verification & Records
- Are monitoring records reviewed and verification activities (e.g., calibration) performed? *
- Is a trained HACCP-qualified individual responsible for plan development and reassessment? *
- Are HACCP and sanitation records retained for the required retention period? *
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