https://www.facebook.com/tr?id=563277067177542&ev=PageView&noscript=1

FDA logo 235x235

The U.S. Food and Drug Administration on Wednesday released updated guidelines to help the seafood industry reduce or eliminate food-safety hazards.

The fourth edition of the Fish and Fishery Products Hazards Controls Guidance fulfills a mandate of the FDA Food Safety and Modernization Act, which became law in January.

Seafood processors can use the guidelines to help identify the likelihood that a food-safety hazard may occur in their product and to guide them in preparation of appropriate HACCP plans.

Key changes in the new edition include:

• Updated post-harvest treatment information for pathogenic bacteria in shellfish, including Vibrio vulnificus and Vibrio parahaemolyticus, consistent with the current recommendations of the Interstate Shellfish Sanitation Conference

• Revised time and temperature recommendations to better control for scombrotoxin (histamine) formation and pathogenic bacteria

• Consistency with statutes, regulations, tolerances and action levels that have changed since the publication of the previous edition

• The species-hazard identification table has been expanded to include additional species of seafood now found in the U.S. market

• More comprehensive descriptions of potential illnesses and injuries that could result from a hazard

The entire report can be downloaded here.

MadelynKearns

Contact Madelyn Kearns

Associate Editor
mkearns@divcom.com
CliffWhite

Contact Cliff White

Editor
cwhite@divcom.com

Want seafood news sent directly to your inbox?

Yes, sign me up to receive SeafoodSource Newsletters!

ADVERTISING AND SALES

Advertising | Media Kit

Contact:
Mary Fowler
sales@seafoodsource.com

 

Privacy Policy | Terms of Use | Locations | Events, Products & Services

© 2016 Diversified Communications. All rights reserved. Diversified Communications