What is a Seafood HACCP?
Seafood HACCP (Hazard Analysis Critical Control Points) is a system focusing on identifying and preventing hazards (biological, physical, and chemical) that could potentially cause illnesses in seafood products. 
Seafood processors must implement a seafood HACCP plan in order to reduce any associated risks identified. 
How do I create a Seafood HACCP?
The FDA developed and published "Fish and Fishery Products Hazards and Controls Guidance", a guideline to assist in creating a Seafood HACCP plan. This FDA guideline provides information to help seafood processors identify any hazards that could be associated with their products and processes with suggested strategies to mitigate those potential problems. 
The best way to create a Seafood HACCP plan is to follow the "Fish and Fishery Products Hazards and Controls Guide".
Additionally, a qualified person trained in HACCP must be in charge of performing the hazard analysis. 
Does the FDA inspect/regulate seafood?
The FDA is responsible for protecting the public health by ensuring that food is safe, healthy and sanitary as well as properly labeled with some food products - such as livestock meat, poultry and certain egg products - regulated by the USDA. As seafood products are outside the scope of the USDA, these types of products are regulated/inspected by the FDA.
The FDA runs a mandatory fish inspection program for all seafood processors and retailers, regulates the industry and is in charge of inspections. 
Does seafood HACCP training certification expire?
HACCP training certification does not have a specific expiration date for seafood or any other classification, however all employees must receive at least annual training or each time any changes are made to the process.
Does any exception exist from the Seafood HACCP regulation?
There are some exceptions to the Seafood HACCP regulations such as retail establishments and transporters who do not process seafood as well as harvesting vessels who solely process seafood for onboard storage. In these cases, a seafood HACCP plan is not mandated as any hazards associated with these processes would be evaluated by the receiver of the product. &nbsp;

FAQ USDA & FSIS

FAQ Importation to Canada

FAQ Seafood HACCP

Introduction When it comes to ensuring food safety, a robust Hazard Analysis and Critical Control Points (HACCP) plan is a vital tool for food businesses. However, more than simply implementing a HACCP plan is required. Regular reassessment is crucial to evaluate its effectiveness, identify areas for improvement, and adapt to evolving risks. This blog post will explore the importance of reassessing your HACCP plan after one year of implementation. Whether you are a food industry professional or a concerned consumer, understanding the reassessment process will empower you to prioritize food safety and make informed decisions.
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I. The Purpose of HACCP Plan Reassessment 1.1 Building a Culture of Continuous Improvement Reassessing your HACCP plan after one year allows you to evaluate its performance and make necessary adjustments. It demonstrates a commitment to continuous improvement and proactive risk management, ensuring that your food safety measures remain effective.
1.2 Adapting to Changing Risks The food industry is dynamic, with new risks and challenges constantly emerging. Reassessing your HACCP plan after a year enables you to identify any changes in hazards, ingredients, processes, regulations, or customer expectations. By staying up-to-date, you can effectively address these changes and maintain the highest level of food safety. 
II. Steps for HACCP Plan Reassessment 2.1 Reviewing Preliminary Information Begin the reassessment process by gathering and reviewing the initial information to develop your HACCP plan. This includes hazard analysis records, process flow diagrams, ingredient specifications, and relevant documentation.
2.2 Examining Critical Control Points (CCPs) Evaluate the effectiveness of each identified Critical Control Point (CCP) by reviewing monitoring records, corrective actions taken, and any incidents or deviations. Assess whether the established control measures can prevent or reduce hazards to acceptable levels.
2.3 Collecting and Analyzing Data Collect data on food safety incidents, microbiological test results, customer complaints, and other relevant information. Analyze this data to identify trends, patterns, or recurring issues that may require adjustments to your HACCP plan.
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 2.4 Conducting a Hazard Analysis Revisit your hazard analysis to determine if any new hazards have emerged or if existing hazards have changed in severity or likelihood. Consider emerging foodborne pathogens, ingredient sourcing changes, or processing method modifications. Update your hazard analysis accordingly.
2.5 Reassessing Critical Limits Evaluate the established critical limits for each CCP to ensure they are appropriate and effective. Consider scientific evidence, regulatory requirements, industry best practices, and customer specifications. Adjust the critical limits if necessary to maintain food safety.
2.6 Reviewing Monitoring Procedures and Records Assess the effectiveness of your monitoring procedures and the accuracy and completeness of monitoring records. Verify that monitoring is conducted per the plan and that records provide sufficient evidence of compliance. Make any necessary revisions to enhance monitoring effectiveness.
2.7 Validating Corrective Actions Review the corrective action procedures and assess their adequacy in addressing deviations or non-conformances. Evaluate whether the corrective actions taken effectively resolved issues and prevented their recurrence. Update the corrective action procedures as needed.
2.8 Verifying Verification Procedures Verify the effectiveness of your verification procedures to ensure they adequately confirm the HACCP plan's implementation and compliance. This may involve reviewing verification records, conducting internal audits, and assessing the qualifications of personnel involved in verification activities.
III. Updating and Implementing Changes 3.1 Documenting Revisions Document all revisions made to your HACCP plan due to the reassessment process. Clearly outline the changes, reasons for the modifications, and the effective implementation date. Maintain updated and accurate records of your HACCP plan to demonstrate compliance.
3.2 Communicating Changes Effective communication is crucial when implementing changes to the HACCP plan. Ensure that all relevant personnel, including employees, managers, and stakeholders, know the updates and understand their roles and responsibilities in implementing the revised plan.
3.3 Training and Education Provide training and education to employees regarding the revised HACCP plan. Ensure they have the knowledge and skills to carry out their tasks and understand the importance of adhering to the updated procedures. 
IV. The Ongoing Commitment to Food Safety Reassessing your HACCP plan after one year is not a one-time event but part of an ongoing commitment to food safety. Regular monitoring, verification, and reassessment should be integrated into your food safety management system. Continuous improvement and adaptation to changing circumstances will help maintain your operations' highest food safety standards.&nbsp;

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<ins>Conclusion</ins> Reassessing your HACCP plan after one year of implementation is a vital step in ensuring the ongoing effectiveness of your food safety management system. By evaluating critical control points, reviewing data and records, and making necessary adjustments, you can adapt to changing risks, improve your food safety measures, and uphold consumer trust. If you need expert assistance in developing, implementing, or reassessing your HACCP plan, contact GoHACCP with Experts. Our experienced consultants are dedicated to supporting your food safety goals and ensuring the well-being of your customers. Together, we can make a significant difference in protecting the safety and quality of our food supply. 
Nahomy Garcia, B.Sc. “I currently work as a food safety expert in the HACCP department of the company. I am in charge, together with my team, of developing food safety plans such as HACCP and PC plans under FDA, CFIA, or USDA/FSIS regulations to achieve food certification projects for our clients.” &nbsp;

Assessing the Effectiveness of Your HACCP Plan: A Year Later

The legalization of cannabis has led to an increased demand for cannabis products, including edibles, concentrates, and other forms of cannabis-infused products. However, the regulation of cannabis products is still in its early stages, and ensuring their safety for consumption can be a challenge. One way to ensure the safety of cannabis products is through compliance with the Hazard Analysis and Critical Control Points (HACCP) system. In this blog post, we'll discuss what HACCP is and how it applies to the cannabis industry.&nbsp;&nbsp;&nbsp;

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What is HACCP? HACCP is a food safety management system that focuses on identifying and preventing potential hazards in the production process. It was developed in the 1960s by the Pillsbury Company, NASA, and the US Army Natick Laboratories and has since been adopted by many industries worldwide, including food, pharmaceuticals, and cosmetics. 
The HACCP system is based on seven principles:
<ol>
<li dir = "auto">Conduct a hazard analysis.</li>
<li dir = "auto">Determine the critical control points (CCPs).</li>
<li dir = "auto">Establish critical limits for each CCP.</li>
<li dir = "auto">Establish monitoring procedures.</li>
<li dir = "auto">Establish corrective actions.</li>
<li dir = "auto">Establish verification procedures.</li>
<li dir = "auto">Establish record-keeping and documentation procedures.</li>
</ol>
Why is HACCP important for cannabis products?
Cannabis products, like any other food product, can contain potential hazards that can cause harm to consumers. These hazards can include physical, chemical, or biological contaminants. Physical hazards can be anything from stones or glass fragments to metal shavings. Chemical hazards can include pesticides, herbicides, and residual solvents used in the production process. Biological hazards can include harmful bacteria, viruses, and mold.
The HACCP system is designed to identify and control these hazards at critical control points (CCPs) throughout the production process. By implementing HACCP, cannabis businesses can ensure that their products are safe for consumption and comply with regulatory requirements.
Here are some examples of how the HACCP system can be applied to the cannabis industry:
<ol>
<li dir = "auto"><ins>Conduct a hazard analysis</ins>: Identify all potential hazards associated with each stage of the cannabis production process, from cultivation to processing to packaging. These hazards can include biological contaminants such as bacteria, viruses, and mold, chemical contaminants such as pesticides and residual solvents, and physical hazards such as stones or glass fragments.</li>
<li dir = "auto"><ins>Determine the critical control points (CCPs)</ins>: Identify the points in the cannabis production process where hazards can be controlled or eliminated. For example, controlling the temperature during drying and curing to prevent mold growth, or implementing measures to prevent cross-contamination during the processing of edibles.</li>
<li dir = "auto"><ins>Establish critical limits for each CCP</ins>: Establish criteria that must be met at each CCP to ensure that hazards are controlled. For example, establishing a minimum temperature for cooking edibles to eliminate harmful bacteria or setting limits on the levels of residual solvents in extracts.</li>
<li dir = "auto"><ins>Establish monitoring procedures</ins>: Develop a system for monitoring the critical control points to ensure that the established critical limits are being met. This can include regular testing for contaminants, monitoring of temperature and humidity levels, and regular inspections of equipment and facilities.</li>
<li dir = "auto"><ins>Establish corrective actions</ins>: If a critical limit is not met, corrective actions must be taken to prevent the product from being sold. For example, if a batch of cannabis-infused edibles tests positive for microbial contamination, the batch must be discarded.</li>
<li dir = "auto"><ins>Establish verification procedures</ins>: Establish procedures to verify that the HACCP system is working as intended, such as testing samples for contaminants or conducting audits. This can help ensure that the HACCP plan is effective in controlling hazards and can be adjusted if necessary.</li>
<li dir = "auto"><ins>Establish record-keeping and documentation procedures:</ins> Keep accurate records of all HACCP activities, including hazard analysis, CCPs, critical limits, monitoring, corrective actions, and verification procedures. This documentation can help demonstrate compliance with regulatory requirements and assist with continuous improvement efforts.&nbsp;</li>
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Conclusion Implementing HACCP for cannabis products is essential to ensure safety and quality for consumers. By following the seven principles of HACCP, businesses can identify potential hazards, establish critical control points, and implement monitoring and corrective action procedures to control or eliminate hazards. This not only ensures compliance with regulatory requirements but also helps to protect the health and well-being of consumers. As the cannabis industry continues to grow, it's important for businesses to prioritize food safety and quality through HACCP compliance. 
If you're a cannabis business looking to implement HACCP, but don't know where to start, don't worry! GoHACCP with Experts can help. Our team of experts can assist you in developing a HACCP plan tailored to your specific needs, ensuring compliance with regulatory requirements and the safety and quality of your cannabis products. Contact us today to learn more about our services and how we can help you achieve HACCP compliance. 
Gerardo Fernández, Ph.D.in Biology. Science Consultant at GoHACCP, dedicated to ensuring the safety and quality of food for consumers and manufacturers through scientific expertise and research. &nbsp;

HACCP Compliance for Cannabis Products: Ensuring Safety and Quality

"When beginning work on making a HACCP plan, one of the more common questions asked is “what procedures or protocols should be included?” 
To answer this question, we must first define and understand what is a Procedure in Food Safety and more specifically, a Standard Operating Procedure. 
A procedure is described as the specified way of carrying out an activity or process. A set of procedures would describe how to carry out the different activities within a facility, providing clear communications to all staff members, helping to ensure process uniformity at the facility. 
A procedure gives instructions that describe specific activities that when executed properly, will help guarantee the product's safety. The acronym SOP is an abbreviation for <ins>Standard Operating Procedure</ins>. 
In the food sector, the objective of an SOP is to provide uniformity in the execution of steps and activities in a process involving the production/handling of food products, adhering to controls based on standardized food safety requirements.
This is accomplished by following written instructions that describe the step-by-step activities that must be adhered to in order to properly execute the procedure, providing a record to demonstrate all controls are being implemented in the process of production and/or handling of food products. Following the SOP will help reduce or eliminate the probability of risk of food contamination. 
With an SOP, it is possible to ensure that the tasks previously identified as risky can be performed safely, as well as evaluated and monitored. 
It is important to remember that an SOP:
<ul>
<li dir = "auto">must establish the frequency of its execution, corrective actions to be applied in case of any deviation from the procedure and those responsible for steps/oversight in the procedure.</li>
<li dir = "auto">must be established by the safety team leader and identify everyone involved in that procedure. </li>
<li dir = "auto">must be written with all personnel involved in the procedure required to be familiar with and fully understand the procedure; a good reason for developing a quality training program to better establish uniformity in the proper execution of the defined steps in the procedure. </li>
<li dir = "auto">must be continuously updated with a frequency established for evaluating and updating the procedure with the reasons noted to explain its modification. </li>
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So, what SOPs do I need for my Restaurant HACCP Plan? 
To answer that question, a hazard analysis must be performed where the required controls that will need to be implemented can be identified. It is important to remember that a hazard analysis collects information about the conditions of food handling and production and evaluates any potential hazards that could alter the food product. These hazards can be physical, chemical or biological. This analysis shall assess the severity of the hazards, their potential health effects and the conditions in which they may originate and/or be maintained. 
Some examples of procedures that we can include in our Restaurant HACCP plan are:
<ol>
<li dir = "auto">Cleaning and sanitizing direct food contact surfaces and equipment</li>
<li dir = "auto">Personnel health and hygiene</li>
<li dir = "auto">Product handling requirements</li>
<li dir = "auto">General storage</li>
<li dir = "auto">Time control requirements</li>
<li dir = "auto">Training and documentation</li>
</ol>
When describing a procedure, it is important for the HACCP leader to answer the question: why is this task being performed?
Based on the answer to that question, we can establish which SOPs should be included in the plan. That is, which tasks or steps may pose a potential risk of contamination in food production and/or handling according to the hazard analysis and applicable regulations. 


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Rebeca Macazaga Álvarez, Master in Biological Sciences. “I collaborate in the Restaurants team in the development operating procedures for companies that want to implement HACCP systems. I have experience in the food safety area since 2008, in hazard analysis, training, implementation, and second-party audits.”

FAQ Seafood HACCP

Assessing the Effectiveness of Your HACCP Plan: A Year Later

HACCP Compliance for Cannabis Products: Ensuring Safety and Quality

Which Standard Operating Procedures (SOPs) do I need for my Restaurant HACCP Plan?