HACCP refers to Hazards Analysis Critical Control Point. It is a requirement of the seafood industry, and every seafood producer is now required to have a Hazard Analysis and HACCP plan on file.
Because Hazard Analyses and HACCP plans are very product, process, and producer-specific, a “one-size-fits-all” approach is not advised.
The Association of Food and Drug Organizations (AFDO) provides links to model HACCP plans, developed by the University of Florida for review and download on their Model HACCP Plans.
For help on formulating a HACCP plan, please fill out our contact form.