SEAFOOD HACCP INSPECTION PROCESS BY THE UNITED STATES FOOD AND DRUG ADMINISTRATION

Ensuring the safety of the food supply continues to be a top priority for the United States Food and Drug Administration (FDA).  To determine compliance with FDA laws and regulations, the FDA conducts seafood HACCP (Hazard Analysis Critical Control Point) inspections before these products may enter commerce in the United States.  The goal of the foreign inspection program is to help ensure that foods exported to the United States are safe and meet USFDA regulatory requirements.  Countries are selected based on several factors including the volume of imports, the nature of the product (high or low risk) and the violation history of the firm/country. 

The components for a seafood HACCP inspection are as follows:

1. Conduct an initial interview
2. Observe facility Operations and sanitation, with a walk-thru
3. Conduct a Hazard Analysis
4. Evaluate the processor’s HACCP plan
5. Assess the implementation of the firms HACCP plan
6. Assess the firms Sanitation and Good Manufacturing Practices (GMPs)
7. Review the firms Record keeping
8. Document and firm Violations (FDA from 483)
9. Conduct Close-out Interview
10. Write Establishment Inspection Report (EIR)

In addition to the international food inspection program, the FDA has a border surveillance and sampling program intended to promote cooperative relationships with foreign regulatory authorities and assist in building confidence in their seafood regulatory programs.