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Seafood HACCP Compendium

Generic HACCP Plans

NOTE: These examples of generic seafood HACCP plans are for your information only. They should not be used without modification. Each HACCP plan must be specific for the processing plant, species processed, and processing methods used.

Generic HACCP Plans

Catfish2
Clam2
Crab, Dungeness
Crab, soft shell blue2
Crabmeat, pasteurized blue
Fish, fillets (parasites)
Fish, Fresh (non-scombroid) MAP or Vacuum Packed (U. Florida and Vitsab®)3 		Fish, Fresh (scombroid) MAP or Vacuum Packed (U. Florida and Vitsab®)3
Fish, hot-smoked (OSU)
Fish, whole, H&G, G&G
Imitation crabmeat
Lobster, canned*
Mussels
Oyster, Pacific (OSU)
Oysters, raw (U. Florida)
Oysters, raw 		Salmon, canned (NFPA)
Sea urchins
 Shrimp, aquaculture (VSAREC)
Shrimp, dried 		Shrimp, Pacific (OSU)
 Shrimp, penaeid (U. Florida)*2
Shrimp, penaeid, raw, cultured (U. Florida and Virginia Tech)*2
Squid
Surimi
Sushi rice - (HITM)
Tuna, canned
Tuna, sandwich (OSU)

1Canadian QMP Plans (removed 4/13/07) - the plans were becoming dated, and CFIA found that processors were using them as a final document, rather than as a template/starting point.
2National Sea Grant Depository, Digital HACCP Library -- Requires Adobe Acrobat Reader
3Word file

Generic HACCP Plan Sections

Aquaculture drugs in live lobster (control during holding)
Aquaculture drugs in aquacultured trout (QA program)
Aquaculture drugs in farm-raised catfish (on-farm visits)
Aquaculture drugs in farm-raised catfish (drug residue testing)
Aquaculture drugs in pond-reared shrimp (supplier's certification)
Aquaculture drugs in pond-reared shrimp (records of drug use)
Chemical contaminants in aquacultured salmon (supplier's certification)
Chemical contaminants in aquacultured trout (QA program)
Chemical contaminants in farm-raised trout (records of testing and monitoring)
Chemical contaminants in flounder (source control)
Chemical contaminants in pond-raised catfish (on-farm visit)
Chemical contaminants in pond-raised shrimp (contaminant testing)
Clostridium botulinum toxin formation in pickled herring (pickling)
Clostridium botulinum toxin formation in vacuum packaged hot-smoked salmon (salting/smoking)
Introduction of pathogens after pasteurization of blue crab meat (recontamination control)
Metal fragment inclusion in frozen fish sticks (metal detection or separation)
Metal fragment inclusion in frozen tuna steaks (metal inclusion prevention)
Natural toxins (CFP) in Hawaiian barracuda (source control)
Parasites in salmon fillets (freezing)
Pasteurization of blue crabmeat (pasteurization control)
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 1
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 2
Pathogen growth and toxin formation in salmon jerky (drying control)
Pathogens from the harvest area in oysters (source control)
Pathogen survival through cooking of shrimp (cooking control)
Scombrotoxin formation in mahi mahi (harvest vessel control)
Scombrotoxin formation in canned tuna (histamine testing)
S. aureus toxin formation in hydrated batter mixes for breaded fish (batter control)
Sulfiting agents in shrimp (labeling controls)
Sulfiting agents in shrimp (raw material screening)
Sulfiting agents in shrimp (labeling controls with raw material screening)
Sea Grant

Updated: 07/18/07

Update Log

Pamela D. Tom, SeafoodNIC Director
Background profile

Sea Grant Extension Program
Food Science & Technology Department
University of California
One Shields Avenue, Davis, CA 95616

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