NSF Seafood HACCP Services

NSF provides a variety of Seafood HACCP services. These proactive services include audits for international and domestic suppliers, preparation of Seafood HACCP plans, Seafood HACCP plan implementation, and training.

Our Seafood HACCP services enable companies to comply with the U.S. Food and Drug Administration’s (FDA’s) Code of Federal Regulations, Title 21, Part 123 — i.e., the HACCP regulation (21 CFR 123). These regulations address seafood hazards related to individual species, processes and manufacturing methods (whether for canned, smoked, marinated, frozen or raw products) identified in the FDA hazards guide. They complement other regulations, such as the Current Good Manufacturing Practice in Title 21, Part 117.

The World Health Organization (WHO) and UN Food and Agriculture Organization (FAO) established the corresponding Codex Alimentarius program for international application.

NSF’s independent third-party audits verify that a facility has implemented Seafood HACCP successfully and complies with regulations. This applies both to domestic companies that sell seafood in the U.S. and to international companies that export to the U.S. Either way, NSF Seafood HACCP audits ensure that facilities comply with regulations. Upon completion of a successful audit, NSF issues a certificate that is accepted by federal (FDA), state and local officers, auditors and inspectors — usually for a period of 12 months.

NSF conducts audits in the following local languages: Chinese, Spanish, Thai, Vietnamese and English.

If your company is new to the seafood industry and its regulations, or if you open a new facility, NSF prepares Seafood HACCP plans and provides plan implementation assistance.

NSF conducts Seafood HACCP courses that are approved by the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO) and taught only by Train the Trainer-qualified individuals. They were developed with federal and state food inspection officials, academic food safety researchers, and educators and representatives from the seafood and aquaculture industries. The courses cover all aspects of the HACCP concept as applied to seafood harvesting, processing, transport and distribution.