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Processing Fresh Seafood at Boston Fish Market, Des Plaines, ILSeafood Processing

State-of-The-Art - Boston Fish Market processes hundreds of thousands of pounds of fish per week. We service some of the nation's top food distributors as well as some of Chicagolands finest restaurants. As such, our seafood processing is not only efficient, but also meets very exacting sanitary standards.

From salmon filleting machines to pinboning machines to huge refrigerated processing rooms, full-body sanitary overgarments, we are not only committed to top-of-the-line technology, but also to ensuring that each order comprises only the very highest-quality in fresh seafood.

HACCP Certified - On December 18, 1995, The Food and Drug Administration (FDA) published as a final rule 21 CFR 123, "Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products" that requires processors of fish and fishery products to develop and implement Hazard Analysis Critical Control Point (HACCP) systems for their operations. The regulation became effective December 18, 1997.

The agency also published the "Fish and Fishery Products Hazards and Controls Guide" ("the Guide") in September, 1996, to assist processors in the development of their HACCP plans, and to provide information to help them identify hazards that may be associated with their products and formulate control strategies for those hazards. The guide was developed to coincide with the issuance of the final regulation.

A large number of questions have been raised by the seafood industry, regulators, consumers, and others about interpretation of the regulation. Recognizing this, FDA has developed "HACCP Regulation for Fish and Fishery Products: Questions and Answers" to provide answers to some of the more common questions. Future issues will be printed as other questions are received.

Seafood processors that are in the process of developing or revising HACCP systems to be in compliance with the new regulation, should first review the regulation to determine its requirements. Secondly, they should review the Guide for help to identify hazards and formulate control strategies. After reviewing the regulation and the Guide, if processors have remaining questions on the development of a HACCP system, they should refer to "HACCP Regulation for Fish and Fishery Products: Questions and Answers" for guidance. If processors still have further questions, they may contact:

Seafood HACCP Questions and Answers