U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition
FISH AND FISHERIES PRODUCTS
HAZARDS AND CONTROLS GUIDANCE
Third Edition June 2001

TABLE OF CONTENTS

This guidance represents the agency's current thinking on the hazards associated with fish and fishery products and appropriate controls for those hazards. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. An alternative approach may be used if such approach satisfies the requirements of the applicable statute and regulations.

Chapter 1: Introduction (also available in PDF)
Chapter 2: Steps in Developing Your HACCP Plan (also available in PDF)
Chapter 3: Potential Species -Related & Process-Related Hazards (also available in PDF)
Chapter 4: Pathogens From the Harvest Area (also available in PDF)
Chapter 5: Parasites (also available in PDF)
Chapter 6: Natural Toxins (also available in PDF)
Chapter 7: Scombrotoxin (Histamine) Formation (also available in PDF)
Chapter 8: Other Decomposition-Related Hazards (also available in PDF)
Chapter 9: Environmental Chemical Contaminants & Pesticides (also available in PDF)
Chapter 10: Methyl Mercury (also available in PDF)
Chapter 11: Aquaculture Drugs (also available in PDF)
Chapter 12: Pathogen Growth & Toxin Formation (Other than Clostridium botulinum) as a Result of Time/Temperature Abuse (also available in PDF)
Chapter 13: Clostridium botulinum Toxin Formation (also available in PDF)
Chapter 14: Pathogen Growth & Toxin Formation as a Result of Inadequate Drying (also available in PDF)
Chapter 15: Staphylococcus aureus Toxin Formation in Hydrated Batter Mixes (also available in PDF)
Chapter 16: Pathogen Survival Through Cooking (also available in PDF)
Chapter 17: Pathogen Survival Through Pasteurization (also available in PDF)
Chapter 18: Introduction of Pathogens After Pasteurization and Specialized Cooking Processes (also available in PDF)
Chapter 19: Allergens/Food Intolerance Substances and Prohibited Food and Color Additives (also available in PDF)
Chapter 20: Metal Inclusion (also available in PDF)
Chapter 21: Glass Inclusion (Draft) (also available in PDF)
Appendix 1: Forms (also available in PDF)
Appendix 2: Sample Product Flow Diagrams (also available in PDF)
Appendix 3: CCP Decision Tree (also available in PDF)
Appendix 4: Bacterial Pathogen Growth and Inactivation (also available in PDF)
Appendix 5: FDA & EPA Safety Levels in Regulations and Guidance (also available in PDF)
Appendix 6: Food Allergens (also available in PDF)
Appendix 7: Bibliography (also available in PDF)
Appendix 8: Seafood HACCP Regulation (also available in PDF)

See also:

FDA Seafood List

Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)

Seafood Information and Resources

Seafood HACCP

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