Seafood label requirements and HACCP plans

Hello,

I am working for a seafood distribution Company. We process whole fish turn it into fillet,portions,etc. Fresh and frozen products. We also do retail sales. we do repacking of some frozen items. we do fresh fish tray packing for retail stores Trader Joes(example). I need some help on label requirements and haccp plans if any needed for tray packing.

You definitely need a HACCP plan. Has anyone in your company attended seafood HACCP training? At least one person needs to, according to the FDA. Here is a course in California - http://seafood.ucdav...training/ca.htm

Here are some of the seafood FDA HACCP regulations:

http://www.fda.gov/F...CCP/default.htm


Labeling help:

http://seafood.ucdav.../nutrition.html


Your plan will need to identify the type of pathogens/toxins that are specific to the types of fish you are processing. For instance, my company processes anchovies and we need to identify histamine specifically in our plan.