Seafood HACCP Critical Control Point Checklist

Complete this Seafood HACCP monitoring record at each critical control point. Seafood requires specific HACCP controls due to unique hazards including histamine, parasites, and pathogens.

  • Industry: Food & Beverage
  • Frequency: Per batch / Per shift
  • Estimated Time: 25-35 minutes
  • Role: HACCP Team Member / QA Manager
  • Total Items: 43
  • Compliance: FDA 21 CFR 123, FDA Fish and Fishery Products Hazards Guide, EU Regulation 853/2004, Codex CAC/RCP 52

CCP 1: Receiving - Temperature & Supplier Verification

Critical control point for incoming seafood inspection.

  • Supplier on approved supplier list?
  • Internal temperature at receiving (°F)?
  • Temperature within critical limits?
  • Time product was unrefrigerated?
  • Ice coverage adequate (if applicable)?
  • Delivery vehicle clean and temperature-controlled?
  • Packaging intact with no damage or contamination?
  • HACCP documentation received with shipment?

CCP 2: Species Identification & Substitution Prevention

Verify correct species to prevent fraud and safety hazards.

  • Species visually verified by trained personnel?
  • Species matches purchase order and labeling?
  • If reef fish: From ciguatera-safe harvesting area?
  • If puffer fish: From approved source with documentation?
  • If escolar/oilfish: Proper consumer advisory in place?

CCP 3: Histamine Control (Scombroid-Forming Species)

Time-temperature control for histamine-forming fish.

  • Is this a scombroid-forming species (tuna, mahi, mackerel)?
  • Product maintained at ≤40°F (4°C) throughout handling?
  • Cumulative time above 40°F documented?
  • If testing: Histamine <50 ppm (FDA action level)?
  • Rapid cooling procedures followed after receiving?

CCP 4: Parasite Destruction (Raw/Undercooked Products)

Freezing requirements for raw-ready-to-eat seafood.

  • Product intended for raw consumption (sushi, sashimi, ceviche)?
  • Is species exempt from parasite destruction (tuna, farmed salmon)?
  • Frozen at -4°F (-20°C) for 7 days OR -31°F (-35°C) for 15 hours?
  • Freezing time-temperature records available?
  • Consumer advisory posted if serving raw/undercooked?

CCP 5: Shellfish Tag & Source Control

Shellfish identification and NSSP compliance.

  • Product is molluscan shellfish (oysters, clams, mussels)?
  • Shellstock tags attached and legible?
  • Harvester number on certified dealers list?
  • Harvest area approved/open at time of harvest?
  • Tags retained for 90 days per NSSP requirements?
  • Shucked containers labeled with sell-by date and packer?

CCP 6: Cooking - Pathogen Destruction

Critical cooking temperatures for seafood.

  • Internal cooking temperature reached?
  • Temperature verified with calibrated thermometer?
  • Flesh opaque and flakes easily (visual verification)?
  • Temperature held for required time (15 seconds minimum)?

CCP 7: Clostridium botulinum Control

Controls for vacuum-packed and reduced oxygen products.

  • Product in reduced oxygen packaging (vacuum, MAP)?
  • Product stored at ≤38°F (3.3°C)?
  • Shelf life does not exceed validated limit?
  • If smoked fish: Salt content ≥3.5% in water phase?
  • Alternative barriers in place (pH, water activity)?

Cold Storage Monitoring

Ongoing temperature monitoring in storage.

  • Walk-in cooler temperature (°F)?
  • Freezer temperature (°F)?
  • Temperatures recorded on monitoring log?
  • First-In-First-Out rotation followed?
  • Raw separated from ready-to-eat products?

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Why Use This Seafood HACCP Critical Control Point Checklist?

This seafood haccp critical control point checklist helps food & beverage teams maintain compliance and operational excellence. Designed for haccp team member / qa manager professionals, this checklist covers 43 critical inspection points across 8 sections. Recommended frequency: per batch / per shift.

Ensures compliance with FDA 21 CFR 123, FDA Fish and Fishery Products Hazards Guide, EU Regulation 853/2004, Codex CAC/RCP 52. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Seafood HACCP Critical Control Point Checklist cover?

This checklist covers 43 inspection items across 8 sections: CCP 1: Receiving - Temperature & Supplier Verification, CCP 2: Species Identification & Substitution Prevention, CCP 3: Histamine Control (Scombroid-Forming Species), CCP 4: Parasite Destruction (Raw/Undercooked Products), CCP 5: Shellfish Tag & Source Control, CCP 6: Cooking - Pathogen Destruction, CCP 7: Clostridium botulinum Control, Cold Storage Monitoring. It is designed for food & beverage operations and compliance.

How often should this checklist be completed?

This checklist should be completed per batch / per shift. Each completion takes approximately 25-35 minutes.

Who should use this Seafood HACCP Critical Control Point Checklist?

This checklist is designed for HACCP Team Member / QA Manager professionals in the food & beverage industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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