The U.S. Food and Drug Administration has released updated guidelines to help the seafood industry reduce or eliminate food safety hazards. This is the fourth edition of the “Fish and Fishery Products Hazards and Controls Guidance.” Revising the guidelines fulfills a mandate of the FDA Food Safety Modernization Act, which became law in January. The document is intended to help seafood processors create and carry out their Hazard Analysis and Critical Control Point (HACCP) plans. While it does not specifically describe safe handling practices for consumers, grocery stores or restaurants, many of the concepts would be useful.
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