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 FDA’s Seafood Regulations.
HACCP Information
Shellfish Sanitation Operating Procedures (ssop's)
Shellfish Tagging Requirements
Sanitation Information - Scallops
HACCP Forms
Shellstock Receiving Log (No Direct Purchase From Harvester)
Shellstock Receiving Log (Direct Purchase From Harvester)