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


 

21 C.F.R. PART 123 —

FISH AND FISHERY PRODUCTS

[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 277]

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

Definitions

§ 123.5

Current good manufacturing practice

§ 123.6

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

§ 123.7

Corrective actions

§ 123.8

Verification

§ 123.9

Records

§ 123.10

Training

§ 123.11

Sanitation control procedures

§ 123.12

Special requirements for imported products

§ 123.15

General

§ 123.16

Process controls

§ 123.20

General

§ 123.28

Source controls

Subpart C--Raw Molluscan Shellfish

Sec. 123.20 General.

This subpart augments subpart A of this part by setting forth specific requirements for processing fresh or frozen molluscan shellfish, where such processing does not include a treatment that ensures the destruction of vegetative cells of microorganisms of public health concern.