U.S. Food & Drug Administration
 Center for Food Safety & Applied Nutrition
FISH AND FISHERIES PRODUCTS
HAZARDS AND CONTROLS GUIDE
Second Edition, January 1998

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

TABLE OF CONTENTS

Notes:
When printing the HTML version of these documents you may want to choose a small font (e.g. 8 pt) or landscape printing so the tables will print in entirety.

Adobe provides more information on the access and use of PDF files and how to download the free Adobe Acrobat Reader. A condensed version of this information is also available.

Errata Sheet: Corrections have been made in the HTML version, but not in the PDF versions.

Chapters

  1. Introduction
        HTML     PDF
  2. Steps in Developing your HACCP Plan
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  3. Potential Species-Related and Process-Related Hazards
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  4. Pathogens from the Harvest Area
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  5. Parasites
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  6. Natural Toxins
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  7. Scombrotoxin (Histamine) Formation
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  8. Other Decomposition-Related Hazards
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  9. Environmental Chemical Contaminants and Pesticides
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  10. Methyl Mercury
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  11. Aquaculture Drugs
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  12. Pathogen Growth and Toxin Formation (Other than Clostridium botulinum) as a Result of Time/Temperature Abuse
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  13. Clostridium botulinum Toxin Formation
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  14. Pathogen Growth and Toxin Formation as a Result of Inadequate Drying
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  15. Staphylococcus aureus Toxin Formation in Batter Mixes
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  16. Pathogen Survival through Cooking
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  17. Pathogen Survival through Pasteurization
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  18. Introduction of Pathogens after Pasteurization
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  19. Food and Color Additives
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  20. Metal Inclusion
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Appendices

  1. Forms
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  2. Sample Product Flow Diagram
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  3. CCP Decision Tree
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  4. Bacterial Pathogen Growth
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  5. FDA and EPA Guidance Levels
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  6. Bibliography
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  7. Seafood HACCP Regulation
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