Sanitation Control Procedures for Processing Fish and Fishery Products

This course is intended to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the Food and Drug Administration (FDA). These mandates require seafood processors to monitor sanitary control procedures used during processing to demonstrate compliance with approved sanitary conditions and practices. Similarly, seafood importers must verify that the imported seafood was processed in accordance with the FDA-mandated HACCP requirements, which include sanitation procedure monitoring and record-keeping. It comprises 200 pages and is available for viewing online at  

http://www.flseagrant.org/seafood/haccp/.

Versión en español, SGR 122.