FDA recently issued a Warning Letter to a seafood facility in Hawaii, citing five major issues that the firm must address: controlling pathogenic bacteria growth resulting from time/temperature abuse, controlling allergens at the packing/wrapping stage, having an adequate control plan for histamines, taking corrective action when deviations occur in some sections of the plan, and controlling and monitoring the cleanliness of food contact surfaces. These issues, though serious, are not uncommon for seafood processors – there are many hazards and many places where those hazards may become apparent in the food product.
The points addressed in this Warning Letter all relate to preparing, administering, and maintaining an adequate HACCP plan, which is a requirement for any seafood facility bringing product into the U.S. market. FDA can detain and refuse any food if the processing facility does not maintain an adequate HACCP plan. This can lead to huge delays and losses for importers and exporters, as preparing and implementing a HACCP plan can take months.
Prepare now! Don’t wait until FDA unexpectedly inspects your facility to find out whether your HACCP plan is acceptable. FDAImports.com regularly assists our clients with preparing and maintaining these plans, and can provide valuable insight into the points FDA will raise in an inspection or during an examination of the HACCP plan at import. Contact us today to find out how we can help your seafood make it to the U.S. market.
