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A Guide to Hazard Analysis - Critical Control Point Systems in the Seafood Industry

This guidance material is currently being reviewed and updated as part of the development of a Seafood Industry Code of Practice and will reflect the incorporation of HACCP principles into risk management programmes under the Animal Products Act 1999. 

• A Guide to Hazard Analysis Critical Control Point Systems in the Seafood Industry [PDF 416K ]
  • Notice of Copyright
  • Preface
  • Amendments
  • 1. Introduction
  • 2. The Role of FIICC and Other Parties in the Implementation of HACCP in the Seafood Industry
  • 3. Principles of HACCP
  • 4. Prerequisite Programmes
  • 5. Designing the HACCP Plan
  • 6. Implementing the HACCP Plan
  • 7. Auditing HACCP Plans
  • 8. Bibliography
  • Appendix I. Template for a HACCP Plan
  • Appendix II. Generic Models
  • Appendix III. Training Programmes
  • Appendix IV. Integration of ISO and HACCP Systems
  • Appendix V. Auditing HACCP Plans
  • Appendix VI. Seafood Hazard Identification Guide
  • Appendix VII. Validation — What Has to be Done

Table of Amendments