Seafood and Seafood HACCP Publications

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10-Year NOAA Sea Grant Aquaculture Vision 

Sea Grant will likely be investing $50 million to $100 million in aquaculture research and technology transfer over the next 10 years. A clear vision will help guide strategic investments to support and expand the aquaculture industry. This document explains Sea Grant’s appropriate roles over the next 10 years, and priority research strategies leading to sustainable economic development, environmental conservation and social well-being.

Florida Trend Report: Sourcing Your Seafood

September 2015
This report is part of a two-year campaign, Florida’s Changing Seas, published in Florida Trend. This report discusses what types of seafood Florida has to offer, where to look for it, and how to make safe and nutritious choices.

Seafood Knowledge, Perceptions and Use Patterns in Florida

September 2014
Chuck Adams, Lisa Krimsky, Brooke Saari and Bryan Fluech
This survey of Florida seafood consumer preferences, perceptions and concerns assesses the regional educational needs of seafood consumers. The survey
addresses the myriad issues concerning seafood quality, safety, product origin, mislabeling, sustainability and traceability.

Reflections on Gulf Seafood

August 2013
Otwell, Steve
Consumer confidence in the safety of seafood harvested from the Gulf of Mexico has largely recovered since the Deepwater Horizon oil spill in 2010, though for some, concerns still linger. The key for consumers is to focus on reasonably minimizing risk. Gulf of Mexico seafood has now been scrutinized more extensively than most foods sold in the United States. Every scientific study has concluded that there is no sign of risk with Gulf seafood. For those willing to consider the evidence, this article offers some answers to the most common and most important questions on the topic.

Lionfish: Is it Safe to Eat?

October 2013
By Steve Otwell
Eating lionfish is being encouraged as one of the best options to mitigate the harmful impact of this prolific, invasive  fish threatening reefs and coastal fisheries in ocean waters throughout the Caribbean Seas and neighboring regions in the Gulf of Mexico and southeastern United States. This publication offers recommendations for handling and consuming lionfish, and how to avoid risks such as ciguatoxic fish poisoning.

Updating Advice on Eating Seafood

August 2013
Otwell, Steve
Deciding whether or how much seafood to eat can sometimes be confusing, because we hear a variety of messages that seem contradictory. This publication provides the most updated information on the benefits of eating seafood, and also addresses concerns tied to mercury in seafood. The publication also addresses seafood consumption guidelines for pregnant women. and discusses the benefits that seafood provides for unborn and young children.

TAFT 2012: Proceedings of the 4th Trans-Atlantic Fisheries Technology Conference

November 2012

This program features more than 100 abstracts of presentations and posters delivered during the joint TAFT/Seafood Science and Technology Society of the Americas international fisheries conference held in Clearwater Beach, Fl.

HACCP: Análisis de Peligros y Puntos Críticos de Control: Programa de Capacitación

SGR-130 (Spanish-language version of SGR-127)
5th edition, 2011
Esta es la más reciente edición del manual de entrenamiento básico HACCP. La revisión fue ejecutada para asegurar que el manual sea consistente con los requisitos implementados por la regulación HACCP para productos pesqueros de la FDA (21 CFR 123) y por la última edición de la Guía de Peligros y Controles de la FDA (FDA’s Fish and Fisheries Products Hazards and Controls Guidance, 4th edition (SGR 129)). Esta revisión añade nuevos formatos e instrucciones detalladas de cómo desarrollar el análisis de peligros y plan HACCP. Todos los peligros de inocuidad de los productos pesqueros se mantienen sin cambios, pero la nueva metodología para desarrollar el análisis de peligros, hace que el proceso sea más fácil de realizar y comprender. También este manual está acompañado por una nueva colección de modelos de plan HACCP para productos pesqueros los cuales están disponibles gratuitamente en forma digital.

Hazard Analysis and Critical Control Point Training Curriculum

(SGR-132). 6th Edition, 2017. NEW! This newly revised Seafood HACCP Training Curriculum is the most recent edition of the basic seafood HACCP training manual. It is the training manual that accompanies basic Seafood HACCP training courses offered through the Association of Food and Drug Officials (AFDO) in accordance with the Seafood HACCP Protocol, and is required for course completion certificates recognized by AFDO. The 6th edition has added forms and directions to better explain and support the development of appropriate hazard analysis and HACCP plans. All the seafood safety concerns and controls are the same, but the new approach is easier to use and understand. The book also includes changes to address requirements introduced by the Food Safety Modernization Act (FSMA).

Fish and Fishery Products Hazards and Control Guidance (FDA Hazards Guide)

4th Edition, 2011
The newly revised FDA Hazards Guide will assist seafood industry compliance with FDA regulations that cover domestic and imported seafood. Key updates include post-harvest treatment information for pathogenic bacteria in shellfish; time and temperature adjustments to control histamine formation and pathogenic bacteria food safety hazards; consistency with changes in statutes regulations, tolerance and action levels for food additives, aquaculture drug approvals, natural toxins, chemicals, and pesticides; species hazard identification; and listing potential public health consequences of seafood safety hazards. This is a companion document to the Seafood HACCP Training Curriculum Manual (SGR 127).

Orientación de controles y peligros
de los productos pesqueros y piscícolas (FDA Hazards Guide, Spanish-language translation)

cuarta edición: Abril de 2011
La Guía de peligros de la FDA modificada recientemente, ayudará a que la industria de pescados y mariscos cumpla los reglamentos de la FDA sobre pescados y mariscos nacionales e importados. Entre las actualizaciones clave se encuentra la información de tratamiento posterior a la recolección de bacterias patógenas en mariscos; los ajustes del tiempo y la temperatura para controlar la formación de histamina y los peligros para la seguridad de los alimentos de bacterias patógenas; la coherencia con los cambios en los reglamentos, los niveles de tolerancia y acción de aditivos para los alimentos, la aprobación de medicamentos para acuicultura, toxinas naturales, sustancias químicas y pesticidas; la identificación del peligro de las especies y una lista de las posibles consecuencias para la salud pública de los peligros para la seguridad de pescados y mariscos. Este es un documento que se adjunta al ANÁLISIS DE PELIGROS Y PUNTOS CRÍTICOS DE CONTROL: Programa de Capacitación (SGR 130).

Fish Facts for Florida Consumers: Blue Crab

May 2007
Sweat, D.
An illustrated guide to preparing blue crab.

Farm-raised Shrimp: Good aquacultural practices for product quality and safety

April 2001
Otwell, S.; V. Garrido and R. Benner
Shrimp is one of the most popular and highest valued seafood selections in the world. Shrimp aquaculture keeps growing steadily despite the adverse conditions and new challenges faced by the farmers. This document reviews quality and safety concerns for farm-raised shrimp and offers farmers tips on pond care, location, water quality, feed, harvesting practices and more.

Sanitation Control Procedures for Processing Fish and Fishery Products

First Edition, 2000
Developed by the National Seafood HACCP Alliance for Training and Education
This course is intended to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the Food and Drug Administration (FDA). These mandates require seafood processors to monitor sanitary control procedures used during processing in order to show their compliance with approved sanitary conditions and practices. Likewise, seafood importers must verify that the seafood imported was processed in accordance with the same FDA mandated HACCP requirements that include sanitation procedure monitoring and records. Also available in Spanish.

Curso sobre Procedimientos de Control Sanitario para el Procesamiento de Pescados y Mariscos

SGR-122 (Spanish-language version of SGR-119)
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.

Seafood Safety: Economics of Hazard Analysis and Critical Control Point (HACCP) Programs

Cato, J.C.
This document on economic issues associated with seafood safety was prepared to complement the work of the Fish Utilization and Marketing Service, Fishery Industries Division, Fisheries Department, FAO in seafood technology, plant sanitation and Hazard Analysis Critical Control Point (HACCP) implementation. The document was written during participation by the author in the FAO Partnership Programme with Academic Institutions.

HACCP Program: Penaeid Shrimp: Dockside Operations (for illustrative purposes)

November 1997
Otwell, W. S; V. Garrido and P. Simmons
As of December 18, 1997 all Florida seafood processing firms must operate with a hazard analysis and critical control point (HACCP) program as mandated by the U.S. Food and Drug Administration and adopted by the FL Dept. of Agriculture and Consumer Services. Firms unloading, grading, packing and/or holding shrimp, typical “shrimp packing houses” are considered seafood processing firms. In an effort to help the Florida shrimp packing houses, we have put together a HACCP model and model SSOP record to meet the requirements.