Fda Sgr 129 Fish And Fishery Products Hazards And Controls User Guide (+ PDF)

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1 FDA SGR 129 Fish and Fishery Products Hazards and Controls

2 Additional copies may be purchased from:

3 TABLE OF CONTENTS:

4 Documents / Resources

4.1 References

5 Related Posts

FDA SGR 129 Fish and Fishery Products Hazards and Controls

Additional copies may be purchased from:

Florida Sea Grant
IFAS – Extension Bookstore University of Florida
P.O. Box 110011 Gainesville, FL 32611-0011 (800) 226-1764
www.ifasbooks.com

Copies of this guidance document may be downloaded from: www.FDA.gov/Seafood

U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition
(240) 402-2300
JUNE 2022

Section	Page
Guidance for Industry: Fish and Fishery Products Hazards and Control Guidance	G – 1
CHAPTER 1: General Information	19
CHAPTER 2: Conducting a Hazard Analysis and Developing a HACCP Plan	21
CHAPTER 3: Potential Species-Related and Process-Related Hazards	3 – 1
CHAPTER 4: Pathogens from the Harvest Area	75
CHAPTER 5: Parasites	91
CHAPTER 6: Natural Toxins	6 – 1
CHAPTER 7: Scombrotoxin (Histamine) Formation	113
CHAPTER 8: Other Decomposition-Related Hazards	153
CHAPTER 9: Environmental Chemical Contaminants Including Pesticides	9 – 1
CHAPTER 10: Methylmercury	181
CHAPTER 11: Aquaculture Drugs	11 – 1
CHAPTER 12: Pathogenic Bacteria Growth and Toxin Formation (Other than Clostridium botulinum) as a Result of Time and Temperature Abuse	209
CHAPTER 13: Clostridium botulinum Toxin Formation	245
CHAPTER 14: Pathogenic Bacteria Growth and Toxin Formation as a Result of Inadequate Drying	293
CHAPTER 15: Staphylococcus aureus Toxin Formation in Hydrated Batter Mixes	309
CHAPTER 16: Pathogenic Bacteria Survival Through Cooking or Pasteurization	315
CHAPTER 17: Pathogenic Bacteria Survival Through Processes Designed to Retain Raw Product Characteristics	331
CHAPTER 18: Introduction of Pathogenic Bacteria After Pasteurization and Specialized Cooking Processes	345
CHAPTER 19: Undeclared Major Food Allergens and Certain Food Intolerance Substances	19 – 1
CHAPTER 20: Metal Inclusion	385
CHAPTER 21: Glass Inclusion	395
APPENDIX 1: Forms	A1 – 1
APPENDIX 2: Product Flow Diagram – Example	A2 – 1

Section	Page
APPENDIX 3: Critical Control Point Decision Tree	A3 – 1
APPENDIX 4: Bacterial Pathogen Growth and Inactivation	417
APPENDIX 5: FDA and EPA Safety Levels in Regulations and Guidance	A5 – 1
APPENDIX 6: Japanese and Hawaiian Vernacular Names for Fish Eaten Raw	443
APPENDIX 7: Bacterial and Viral Pathogens of Greatest Concern in Seafood Processing-Public Health Impacts	451
APPENDIX 8: Procedures for Safe and Sanitary Processing and Importing of Fish and Fishery Products	A8 – 1
APPENDIX 9: Allergen Cross-Contact Prevention	A9 – 1
APPENDIX 10: Allergen Cleaning and Sanitation for the Control of Allergens	A10 – 1
APPENDIX 11: Approved Aquaculture Drugs	A11 – 1
APPENDIX 12: Unapproved Aquaculture Drugs	A12 – 1
ADDENDUM 1: Fish and Fishery Products (21 CFR 123) and Control of Communicable Diseases (21 CFR 1240.60)	AD1 – 1
ADDENDUM 2: current Good Manufacturing Practices (cGMPs)	AD2 – 1

DEPARTMENT OF HEALTH AND HUMAN SERVICES
PUBLIC HEALTH SERVICE
FOOD AND DRUG ADMINISTRATION
CENTER FOR FOOD SAFETY AND APPLIED NUTRITION
OFFICE OF FOOD SAFETY