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National Seafood HACCP Alliance for Training and EducationSeptember 2020Commercial Processing Example: Shrimp (farmraised), Raw Frozen(Based on Producer/Supplier Guarantees)Example:This is a Special
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01
Read through the instructions provided on the form National Seafood HACCP.
02
Fill in your personal information such as name, address, contact details, etc.
03
Provide details of the seafood processing facility, including location, size, and type of seafood products processed.
04
Outline the Hazard Analysis Critical Control Points (HACCP) plan for seafood processing, including potential hazards, control measures, monitoring procedures, and corrective actions.
05
Sign and date the form to certify its accuracy and completeness.

Who needs form national seafood haccp?

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Seafood processing facilities, particularly those involved in the handling and production of seafood products, need to fill out the form National Seafood HACCP.
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The National Seafood Hazard Analysis Critical Control Point (HACCP) form is a compliance document used by seafood processing facilities to outline safety measures and procedures for ensuring the safe handling and processing of seafood products.
All seafood processing facilities that are involved in handling, processing, and distributing seafood products are required to file the National Seafood HACCP form.
To fill out the National Seafood HACCP form, facilities must provide detailed information about their processing methods, identify critical control points, document monitoring procedures, and include corrective actions for potential hazards.
The purpose of the National Seafood HACCP form is to ensure seafood safety by implementing systematic controls to identify and mitigate potential hazards during processing.
The form requires reporting information on seafood types, processing methods, critical control points, monitoring procedures, corrective actions, and records of training and implementation.
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