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As required by the (FDA), all processors of fish and fishery products are required to develop and implement a (HACCP) plan. Fish and fishery product processors must conduct an analysis to determine areas where food safety hazards are likely to occur and identify preventative measures for each potential hazard. Food safety hazards can be introduced within and outside the processing facility.
FDA Consumer Inquiries: 888-463-6332
FDA Food - General Website: http://www.cfsan.fda.gov/list.html
Overview – www.cfsan.fda.gov/~comm/haccpov.html
Seafood – www.cfsan.fda.gov/~comm/haccpsea.html
Juice – www.cfsan.fda.gov/~comm/haccpjui.html
Low-Acid Canned Food – www.cfsan.fda.gov/~dms/qa-ind6e.html
Dietary Supplements – www.cfsan.fda.gov/~dms/ds-oview.html
Fish and Fishery Products – 21 CFR 123
USDA’s Meat and Poultry Hotline is a toll-free telephone service that helps consumers prevent foodborne illness, specifically by answering their questions about safe storage, handling, and preparation of meat and poultry products. The Hotline may be reached by calling:
800-535-4555 (voice), or 800-256-7072 (TDD/TTY)
Callers may speak with a food safety specialist from 10:00 am to 4:00 pm eastern time, weekdays. Recorded messages are available at all times.
Meat and poultry sold out of state.
FSIS (Technical Information): 800-233-3935
Animal Science Department
Poultry Science Building
West Lafayette, IN 47907
Telephone Number: 317-232-2240