Publications

Modified Atmospheric Processing and Packaging of Fish
Edited by Steven Otwell, Murat Balaban, and Hordur Kristinsson
The benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide. Experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications. Order Online

SGEB 043
HACCP Program: Penaeid Shrimp: Dockside Operations
All seafood processing firms must operate with a hazard analysis and critical control point (HACCP) program. To help shrimp packing houses, Florida Sea Grant has put together a HACCP model which firms can customize to suit their particular operation. Worksheets include those for hazard analysis, HACCP planning, standard sanitary operating procedure (SSOP), SSOP records, and training forms. View PDF

SGEB 053
Farm-Raised Shrimp: Good Aquaculture Practices for Product Quality and Safety
Shrimp remains one of the most popular and highest valued seafood selections throughout the world. Shrimp aquaculture keeps growing steadily, yet farmers must realize that the demand and value of their shrimp will depend on the product quality and safety. This draft publication contains the manual's TOC, as well as sources for additional information on seafood HACCP regulations, safety, and quality issues related to shrimp aquaculture. View PDF
To order contact Florida Sea Grant

SGR 119
Sanitation Control Procedures for Processing Fish and Fishery Products (SCP)
This guide is the textbook for the course intended to assist the seafood industry in developing and implementing "Sanitation Control Procedures" as mandated by the FDA. More than a basic food sanitation course, this training features the regulatory requirements for monitoring sanitary conditions practices, and encourages development of written sanitation standard operating procedures.
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SGR 120
Hazard Analysis and Critical Control Point Training Curriculum (HACCP 4th)
This Hazard Analysis and Critical Control Point (HACCP) training curriculum was developed by the National Seafood HACCP Alliance to meet training requirements established under the FDA's mandatory seafood HACCP inspection program.
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SGR 121
Fish and Fisheries Products Hazard & Controls Guidance (3rd ed) FDA
This guide helps processors of fish and fishery products identify hazards that are associated with their products, formulate control strategies, and develop their HACCP plans. Information is organized into types of hazards (e.g., pathogens, natural toxins, chemicals) and processes in which they may develop or fail to be eliminated (dehydration, temperature change, pasteurization, etc.).
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SGR 122
Procedimientos de Control Sanitario para el Procesaminto de Pescados y Mariscos: (en español)
Esta guía es el manual de entrenamiento para el curso dictado con el propósito de asistir a la industria pesquera en el desarrollo e implementación de Procedimientos de Control Sanitarios como requeridos por la Administración de Drogas y Alimentos de Estados Unidos de América (US FDA).  Estos mandatos requieren que los procesadores de productos pesqueros monitoreen los procedimientos de control sanitarios utilizados durante el proceso para documentar el cumplimiento con las prácticas y condiciones sanitarias aprobadas.  Igualmente, los importadores de productos pesqueros deben verificar que los productos importados fueron procesados bajo los mismos requisitos HACCP de la US FDA que incluyen el monitoreo y registros de los procesos sanitarios.   200 paginas. Spanish-language version of SGR 119, see above.
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SGR 125
Hazard Analysis and Critical Control Point Training Curriculum (HACCP 4th): Spanish version
Spanish-language version of SGR 120, see above. View Online
To order contact Florida Sea Grant

TP 094
Seafood Safety-Economics of Hazard Analysis and Critical Control Point (HACCP) Programs
Research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented. View Online

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