, Health and Human Services Department, Food and Drug Administration
The Food and Drug Administration (FDA) is adopting final regulations to ensure the safe and sanitary processing of fish and fishery products (hereinafter referred to as seafood), including imported seafood. The regulations mandate the application of Hazard Analysis Critical Control Point (HACCP) principles to the processing of seafood. HACCP is a preventive system of hazard control that can be used by processors to ensure the safety of their products to consumers. FDA is issuing these regulations because a system of preventive controls is the most effective and efficient way to ensure that these products are safe.
Other Federal Register documents from the same docket.
Guidance for Industry: Fish and Fishery Products Hazards and Controls Guidance, Third Edition; Availability
Agency Information Collection Activities; Announcement of OMB Approval
Agency Information Collection Activities; Submission for OMB Review; Comment Request
Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Notice of Public Meetings
Fish and Fishery Products Hazards and Controls Guide; Availability; Extension of Comment Period
Citation: 60 FR 65096
