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:
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Errata Sheet: Corrections have been
made in the HTML version, but not in the PDF versions.
Chapters
- Introduction
HTML PDF
- Steps in Developing your HACCP Plan
HTML PDF
- Potential Species-Related and Process-Related Hazards
HTML PDF
- Pathogens from the Harvest Area
HTML PDF
- Parasites
HTML PDF
- Natural Toxins
HTML PDF
- Scombrotoxin (Histamine) Formation
HTML PDF
- Other Decomposition-Related Hazards
HTML PDF
- Environmental Chemical Contaminants and Pesticides
HTML PDF
- Methyl Mercury
HTML PDF
- Aquaculture Drugs
HTML PDF
- Pathogen Growth and Toxin Formation (Other than Clostridium
botulinum) as a Result of Time/Temperature Abuse
HTML PDF
-
Clostridium botulinum Toxin Formation
HTML PDF
- Pathogen Growth and Toxin Formation as a Result of Inadequate Drying
HTML PDF
- Staphylococcus aureus Toxin Formation in Batter Mixes
HTML PDF
- Pathogen Survival through Cooking
HTML PDF
- Pathogen Survival through Pasteurization
HTML PDF
- Introduction of Pathogens after Pasteurization
HTML PDF
- Food and Color Additives
HTML PDF
- Metal Inclusion
HTML PDF
Appendices
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Forms
HTML PDF
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Sample Product Flow Diagram
HTML PDF
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CCP Decision Tree
HTML PDF
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Bacterial Pathogen Growth
HTML PDF
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FDA and EPA Guidance Levels
HTML PDF
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Bibliography
HTML PDF
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Seafood HACCP Regulation
HTML PDF
Seafood HACCP
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Hypertext updated by dms/cjm/kwg 2002-JUN-18