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Does seasoning raw fish fillets need an GFSI certification?

salmon fish seafoodaudit

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brerhein

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Posted 29 October 2021 - 06:50 PM

Does seasoning raw fish (salmon) fillets in house and then vacuum sealed require a company to have an GFSI certification- SQF, BRC, etc.? And then to sell in a grocery store?



TimG

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Posted 29 October 2021 - 06:56 PM

Good afternoon Brerhein,

GFSI certifications are not a regulatory requirement. You would fall under USDA regulations with salmon I believe, and the USDA will have certain requirements not related to GFSI.

In almost all cases it's the customer pushing GFSI certifications. You will have to reach out to your customer to determine what they require above and beyond the governmental requirements.

 

 

Actually, I think you're still under FDA with Salmon, it was catfish I had to deal with the USDA with, and I believe molluscs. Anyway, that's off topic, GFSI is still pushed by your customers not a 'requirement'.


Edited by TimG, 29 October 2021 - 06:58 PM.


brerhein

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Posted 29 October 2021 - 07:03 PM

Thanks TimG-

I am assuming seasoning is considered hydrated batter? I cannot locate a definition for it in the FDA code. Thanks



TimG

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Posted 29 October 2021 - 07:33 PM

https://www.fda.gov/...es-and-products

 

I'm pretty sure any manipulating of a food product puts you in the category of manufacturer meaning you have to register with the FDA and are required to follow all food laws (FSMA).

There might be a grey area depending on total amount of final product you output, or if you can be considered a 'contract kitchen.' Maybe someone with experience in that area can chime in.



seanpaulrader

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Posted 29 October 2021 - 07:44 PM

Vacuum sealing proteins in California requires a HACCP submitted to and approved by the state. Your local regulations may vary.



Fishlady

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Posted 03 November 2021 - 06:04 PM

If you are dealing at all with fish, you need to comply with 21 CFR 123, the seafood HACCP regulation. As others have pointed out, GFSI is a customer-driven requirement.







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