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HACCP (Seafood) → Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (4th Edition)

Fish and Fisheries Products Hazards and Controls (FDA Hazards Guide)


Fish and Fisheries Products Hazards and Controls (FDA Hazards Guide)
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Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (4th Edition) 
SGR 129

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The FDA Hazards Guide will assist seafood industry compliance with FDA regulations that cover domestic and imported seafood. Key updates include post-harvest treatment information for pathogenic bacteria in shellfish; time and temperature adjustments to control histamine formation and pathogenic bacteria food safety hazards; consistency with changes in statutes regulations, tolerance and action levels for food additives, aquaculture drug approvals, natural toxins, chemicals, and pesticides; species hazard identification; and listing potential public health consequences of seafood safety hazards. This is a companion document to the Seafood HACCP Training Curriculum Manual (SGR 132).

You can download the PDF of this manual at no charge from the FDA website here: FDA Fish and Fishery Products Hazards and Controls Guidance

This print edition is the August 2011 version of the publication. The August 2019 revision is in the design and printing process. If you would like to be contacted when the new revised version is available in print, please email us at ifasbooks@ifas.ufl.edu!  

For more information about the changes to the FDA Fish and Fishery Products Hazards and Controls Guidance, please click here to view a webinar by Dr. Steve Otwell via the Florida Sea Grant web page. Dr. Otwell is the National Coordinator for Seafood HACCP Alliance training.
Price: $35.00 

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