Home > Food Safety & Food Science Training > 21 C.F.R. Part 123—Fish and Fishery Products


21 C.F.R. PART 123 —


[Code of Federal Regulations] [Title 21, Volume 2] [Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR123.3] [Page 270-271]

This material is from the FSIS/USDA website located here.

Our HACCP Plan Development for Food Processors course meets the educational requirements set out in the
FSIS/USDA regulation requiring HACCP for seafood (21CFR123).

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§ 123.3


§ 123.5

Current good manufacturing practice

§ 123.6

Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan

§ 123.7

Corrective actions

§ 123.8


§ 123.9


§ 123.10


§ 123.11

Sanitation control procedures

§ 123.12

Special requirements for imported products

§ 123.15


§ 123.16

Process controls

§ 123.20


§ 123.28

Source controls

Sec. 123.16 Process controls.

In order to meet the requirements of subpart A of this part, processors of smoked and smoke-flavored fishery products, except those subject to the requirements of part 113 or 114 of this chapter, shall include in their HACCP plans how they are controlling the food safety hazard associated with the formation of toxin by Clostridium botulinum for at least as long as the shelf life of the product under normal and moderate abuse conditions.