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Seafood HACCP (21 CFR 123) Checklist
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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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