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Seafood Resources

All Seafood resources

Hazard Analysis Critical Control Point (HACCP) and Sanitation

FDA Seafood HACCP Video Series
U.S. Food and Drug Administration Seafood page — What's New, Seafood HACCP, Industry Guidance, and training
Seafood Guide for Export Only - 801(e) Letter Example
Example letter for an agreement of specifications and quality standards.
Hazards Guide 4th Edition
Fish and Fishery Products Hazards and Controls — this guidance represents the FDA's current thinking on the hazards associated with fish and fishery products and appropriate controls for those hazards.
Ready-To-Eat Seafood Pathogen Control Manual
The National Fisheries Institute, a non-profit organization representing the fish and seafood industry, has based this manual in part on guidelines developed for ready-to-eat (RTE) foods by the FDA, Control of Listeria monocytogenes in RTE foods.
Seafood HACCP Mistakes
Processors trained in HACCP will find this supplement useful. The single-page handout tells how to avoid mistakes commonly made in processing cooked crab. It clarifies questions frequently asked by processors, to help them meet HACCP requirements.
Water Sample Collection
How to take a sample per DEC's Drinking Water Program

Other DEC Resources

Title and Link to Page Description
Guide for Alaskan Salmon Roe Recovery Vessels Understand what steps you, the salmon roe stripping/roe recovery fishing vessel operator, must take to meet DEC regulations

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