Yes, a HACCP-trained individual must perform the hazard analysis initially, at least annually, and whenever there is a change in the firm's operations that might affect the hazard analysis, even if the product does not need a HACCP plan. However, the trained individual does not need to be an employee of the processor.
Yes, a HACCP-trained individual must perform the hazard analysis initially, at least annually, and whenever there is a change in the firm's operations that might affect the hazard analysis, even if the product does not need a HACCP plan. However, the trained individual does not need to be an employee of the processor.
Seafood HACCP training consists of 2 courses: Basic Segment 1 and Segment 2. In-person or online virtual courses are listed on the Seafood HACCP Alliance website under the Seafood HACCP Training Course Information.
Seafood HACCP training consists of 2 courses: Basic Segment 1 and Segment 2. In-person or online virtual courses are listed on the Seafood HACCP Alliance website under the Seafood HACCP Training Course Information.
No, the seafood HACCP regulation does not require processors to have written SSOPs. However, a written plan is strongly recommended because an SSOP would help the processor identify the tasks necessary to meet the sanitation monitoring requirement in 21 CFR 123.11. In contrast, a firm is required to maintain sanitation monitoring records (e.g., sanitation schedule or checklist), regardless of whether seafood or fishery products are exposed or fully packaged in the facility.
No, the seafood HACCP regulation does not require processors to have written SSOPs. However, a written plan is strongly recommended because an SSOP would help the processor identify the tasks necessary to meet the sanitation monitoring requirement in 21 CFR 123.11. In contrast, a firm is required to maintain sanitation monitoring records (e.g., sanitation schedule or checklist), regardless of whether seafood or fishery products are exposed or fully packaged in the facility.
There is no minimum percentage of fish that requires a food to be subject to the provisions of the seafood HACCP regulation. A product is subject to the regulations, if "fish" is a characterizing ingredient. For example, fish is a characterizing ingredient in "fish stew," but not in Worcestershire sauce, which contains a minor fish ingredient such as anchovy paste.
There is no minimum percentage of fish that requires a food to be subject to the provisions of the seafood HACCP regulation. A product is subject to the regulations, if "fish" is a characterizing ingredient. For example, fish is a characterizing ingredient in "fish stew," but not in Worcestershire sauce, which contains a minor fish ingredient such as anchovy paste.
