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.

APPENDICES

Forms
Sample Product Flow Diagram
CCP Decision Tree
Bacterial Pathogen Growth
FDA and EPA Guidance Levels
Bibliography

Seafood HACCP Regulation

APPENDIX 1

FORMS

This appendix contains a blank model HACCP Plan Form and a blank model Hazard Analysis Worksheet.

HACCP PLAN FORM



Firm Name:    ______________________________  Product Description: ______________________
                                              ___________________________________________
 
Firm Address: ______________________________
                                              Method of Distribution and Storage:________
                                              ___________________________________________
 
 
                                              Intended Use and Consumer:_________________
                                              ___________________________________________

(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)	(10)
Critical Control Point (CCP)	Significant Hazard(s)	Critical Limits for each Preventive Measure	Monitoring	Corrective Action(s)	Records	Verification
What	How	Frequency	Who

(1)

(2)

(3)

(4)

(5)

(6)

(7)

(8)

(9)

(10)

Critical Control Point (CCP)

Significant Hazard(s)

Critical Limits for each Preventive Measure

Monitoring

Corrective Action(s)

Records

Verification

What

How

Frequency

Who


Signature of Company Official: ___________________________________________ Date: ________

                                                                      Page 1 of _________

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)
Critical Control Point (CCP) Significant Hazard(s) Critical Limits for each Preventive Measure Monitoring Corrective Action(s) Records Verification

What How Frequency Who

(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)	(10)
Critical Control Point (CCP)	Significant Hazard(s)	Critical Limits for each Preventive Measure	Monitoring	Corrective Action(s)	Records	Verification
What	How	Frequency	Who


                                                                      Page _____ of _____

HAZARD ANALYSIS WORK SHEET



Firm Name:    ______________________________  Product Description: ______________________
                                              ___________________________________________
 
Firm Address: ______________________________
                                              Method of Distribution and Storage:________
                                              ___________________________________________
 
 
                                              Intended Use and Consumer:_________________
                                              ___________________________________________

(1) (2) (3) (4) (5) (6)
Ingredient/Processing Step Identify Potential Hazards Introduced, Controlled, or Enhanced at this Step(1) Are any Potential Food Safety Hazards Significant?
(Yes/No)
Justify your decision for Column 3 What Preventive Measure(s) can be Applied for the Significant Hazards? Is this Step a Critical Control Point?
(Yes/No)
  Biological

  Chemical

  Physical

  Biological

  Chemical

  Physical

  Biological

  Chemical

  Physical

  Biological

  Chemical

  Physical


                                                                      Page  1  of _______


                                                                      Page _____ of _____

Hazard Guide 2nd Edition Table of Contents
Chapters: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Appendices: A1 A2 A3 A4 A5 A6 A7

The Third Edition of this guidance issued in June 2001. Above is an earlier version.

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Hypertext updated by dms/kwg 2002-JUN-18

Ingredient/Processing Step	Identify Potential Hazards Introduced, Controlled, or Enhanced at this Step(1)	Are any Potential Food Safety Hazards Significant? (Yes/No)	Justify your decision for Column 3	What Preventive Measure(s) can be Applied for the Significant Hazards?	Is this Step a Critical Control Point? (Yes/No)
(1)	(2)	(3)	(4)	(5)	(6)
	Biological
	Chemical
	Physical
	Biological
	Chemical
	Physical
	Biological
	Chemical
	Physical
	Biological
	Chemical
	Physical