The Third Edition of this guidance issued in June 2001. Below is an earlier version.

The following are changes in the Fish and Fishery Products Hazards and Controls Guide: Second Edition since publication and duplication. The HTML version of the Guide has been updated to reflect these changes.

1. Chapter 3, Table 3-1, in first note: "PSP = paralytic shellfish poison"

2. Chapter 5, Step 14, after Control Stategy Example 1 and before Step 15: Inserted paragraph

   "Enter the critical limits in column 3 of the HACCP Plan Form."

3. Chapter 6, Step 14, after Control Stategy Example 1 and before Step 15: Inserted paragraph

   "Enter the critical limits in column 3 of the HACCP Plan Form."

4. Chapter 7, Step 11, Criteria 1: "Table #1" corrected to "Table #3-1"

5. Chapter 9, Step 12, Question 2: First item under "Source control, including:"

   "Making sure that incoming fish have not been harvested from waters..."

6. Chapter 12, Step 12, "Cooked, ready-to-eat" Second paragraph

   "Cumulative exposure to temperature abuse after the cook step must be taken into consideration."

7. Chapter 13, Step 11, Question 2 First paragraph of answer

   "... the hazard, if it is reasonably likely to occur."

8. Chapter 17, Step 16 "OR" inserted between last two bulleted items

9. Chapter 19, "Who Will Perform the Monitoring?" Control Strategy Example 2

   "... any other person that has an understanding ..."

10. Chapter 19, "Who Will Perform the Monitoring?" Control Strategy Example 3

    "... any other person that has an understanding ..."

11. Chapters 4, 5, 6, 9, 11, 12, 13, 15, 17, 18, 19, 20
    Tables 4-1, 5-1, 6-1, 9-2, 9-3, 9-4, 9-5, 9-7, 11-1, 11-2, 11-3, 11-4, 12-1, 13-1, 15-1, 17-1, 18-1, 19-1, 19-2, 19-3, 20-1, 20-2: First line of paragraph begins:

    "This table is an example of"

Various spelling and similar typographical errors were also corrected.

The Third Edition of this guidance issued in June 2001. Above is an earlier version.

Hypertext updated by ear/dms/kwg 2002-JUN-18