DOAG: HACCP Information and Forms

 
 
Hazard Analysis Critical Control Point (HACCP) Information and Forms
 
 
 

HACCP is an acronym for Hazard Analysis and Critical Control Point.  It 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 FDAs Seafood Regulations.

HACCP Information

Shellfish Sanitation Operating Procedures (ssop's)

Chlorine Test Strips

Shellfish Tagging Requirements  

Sanitation Information - Scallops

 

HACCP Forms                                          

Corrective Action Form

Recall Procedures

Recall Call Log

Cooler Temperature Log

Boat Harvest Log

Shellstock Receiving Log (No Direct Purchase From Harvester)

Shellstock Receiving Log (Direct Purchase From Harvester)

Transplant Relay Log

Shellfish Repacking Log  

Shellfish Shucking Log 

Sanitation Audit Form (Shop)    

Sanitation Audit Form (Boat)