Hazard Analysis and Critical Control Point (HACCP) is a system used to protect the food supply from contaminants and minimize food safety hazards.  All shellfish dealers, including commercial harvesters, must take HACCP training and develop a HACCP plan conforming to the FDA’s Seafood Regulations.

HACCP Forms

• SSOP Facility Audit Form

• SSOP Boat Audit Form

• Receiving Log - Refrigerated Product

• Harvest Log

• Cooler Storage Log

• Cooler Temperature Log

• Monthly Thermometer Calibration Record & Procedure

• Rapid Cooling Log

• Recall Procedure