i 
 
 
      
This guideline is designed to 
help establishments that slaughter or further process Siluriformes fish and fish products meet FSIS regulatory requirements and policies. In particular, this guideline covers how to:
xApply for a Grant of 
Inspection (GOI)
xSubmit Labels for Approval
– Understand Labeling 
Requirements
xComply with Sanitation 
Performance Standards (SPS) and Sanitation Standard Operating Procedure (Sanitation SOP) Requirements
xComply with Hazard 
Analysis and Critical Control Point  (HACCP) Requirements
xUnderstand Product 
Sampling Requirements
xUnderstand Export and 
Import Requirements        for Siluriformes fish and   fish products
xDevelop Written Recall and 
Food Defense Plans
     
FSIS Compliance Guideline for 
Establishments that Slaughter or 
Further Process Siluriformes Fish and 
Fish Products
March 2017ii
 Preface
What is the purpose of this compliance guideline?
FSIS developed this compliance guideline to assist establishments that slaughter or 
further process Siluriformes fish and fish products in understanding and implementing their regulatory responsibilities. This guidance represents best practice 
recommendations by FSIS, based on the best scientific and practical considerations,and an establishment must meet or exceed FSIS food safety requirements with the written plans, policies, programs, and procedures as implemented during the production of food for human consumption.  FSIS will enforce all requirements starting September 1, 2017.  Until then, FSIS will focus on ensur ing that adulterated product does not enter 
commerce.  Also, FSIS will take action when product labeled as “catfish” is not catfish and when it finds that the net weight is over declared on the label.
This compliance guideline contains information, in part, on how establishments can 
apply for a Grant of Inspection (GOI); submit labels for approval; develop written recall plans; comply with Sanitation Performance Standards (SPS) and Sanitation SOP requirements; and comply with HACCP requirements. This compliance guideline also contains information to help establishments understand sampling requirements andrequirements for exporting and importing Siluriformes fish and fish products.
FSIS developed this guideline for the domestic industry.  However, foreign countries 
that are interested in obtaining an equivalence determination from FSIS can also use it to inform the design of their inspection program.
FSIS will likely update this guidance after the transitional period.How can I comment on this guideline?  FSIS requests that all interested persons submit comments on any aspect of this 
document, including but not limited to: content, readability, applicability, and accessibility. The comment period will be 60 days from March 24, 2017. Comments may be submitted by either of the following methods: 
Federal eRulemaking Por tal: This Web site provides t he ability to type short comments 
directly into the comment field or attach a file for lengthier comments. Go to http://www.regulations.gov and follow the online instructions for submitting comments. 
Mail, including CD-ROMs, and hand- or courier-delivered submittals: Send to Docket 
Clerk, U.S. Department of Agriculture (USDA), FSIS, OPPD, RIMS, Patriots Plaza 3, 1400 Independence Avenue SW, Mailstop 3782, 8-163A, Washington, DC 20250-3700. 
All items submitted by mail or electronic mail must include the Agency name and docket 
number FSIS-2017-0017. Comments received in response to this docket will be made available for public inspection and posted without change, including any personal information to http://www.regulations.gov . 
What if I still have questions after I read this guideline?iii
 If the desired information cannot be found within the Compliance Guideline, FSIS 
recommends that users search the publicly posted Questions & Answers (Q&As) in the askFSIS database or submit questions through askFSIS .  Documenting these questions 
helps FSIS improve and refine present and future versions of the Compliance Guideline 
and associated issuances. 
When submitting a question, use the Submit a Question tab, and enter the following 
information in the fields provided: 
Subject Field: Enter FSIS Compliance Guideline for Establishments that 
Slaughter or Further Process Siluriformes Fish and Fish Products .
Question Field: Enter question with as much detail as possible. Product Field: Select General Inspection Policy from the drop-down menu. 
Category Field: Select Sampling - General from the drop-down menu. 
Policy Arena: Select Domestic (U.S.) Only from the drop-down menu. 
When all fields are complete, press Continue .iv
 FSIS Compliance Guideline for Establishments that Slaughter or 
Further Process Siluriformes Fish and Fish Products
Table of Contents
Preface ....................................................................................................................... ................................... ii 
Purpose ....................................................................................................................... .................................. 1 
Background .................................................................................................................... ............................... 1 
The 2008 and 2014 Farm Bills .................................................................................................. ................. 1 
FSIS Regulations .............................................................................................................. .......................... 2 
Siluriformes Fish ............................................................................................................. ............................... 3 
Grant of Inspec tion (GOI) ..................................................................................................... ......................... 4 
Registration .................................................................................................................. ............................. 4 
Official Inspecti on Legend .................................................................................................... ..................... 5 
FSIS Inspection at Domestic Offici al Establishments and Official Impo rt Inspection Establishments ...... 6 
Submitting Labels for Approval – Labeling Requirements ........................................................................ .... 7 
Sanitation Performance Standards (SPS) and Sanitation Standard Operating Procedure (Sanitation SOP) 
Requirements .................................................................................................................. .............................. 9 
Sanitation .................................................................................................................... .............................. 9 
Sanitation Performance Standards .............................................................................................. ........... 10 
Sanitation SOPs ............................................................................................................... ........................ 11 
Corrective Ac tions ............................................................................................................ ....................... 11 
Hazard Analysis and Critical Contro l Point (HACCP) Requirements ............................................................ 12  
HACCP Plan .................................................................................................................... ......................... 12 
Pre-Harvest Standards and Transportation  to Processing Establishments ................................................ 16 
Site Selectio n Criteria ....................................................................................................... ....................... 16 
Water Quality Criteria for Siluriformes Food Fish Ponds and Raceways ................................................ 16 
Water Quality Criteria for Siluriformes Pond Production ................................................................... 16 
Sampling Pond Water ........................................................................................................... .............. 18 
Requirements for Transportation of Siluriformes Fish to Processing Establishments ........................... 19 
Harvesting Siluriformes Fish .................................................................................................. ............. 19 
Transporting Siluriformes  Fish to Processing Establishments ............................................................ 19 
FSIS Product Sampling ......................................................................................................... ........................ 20 
Net Weight Requirements for Siluriformes Fish and Fish Products ........................................................... 22 
Export and Import Requirements of Siluri formes Fish and Fish Products .................................................. 23 
Import Inspection ............................................................................................................. ....................... 23 
Imports during Transitional Period ............................................................................................ ......... 24 v
 Imports during Full Enforcement ............................................................................................... ......... 24 
Import Hold-and-Test Sampling Procedure ....................................................................................... . 25 
Export Inspection ............................................................................................................. ....................... 27 
Export Library ................................................................................................................ ...................... 28 
Recall and Food Defense Plans ................................................................................................. .................. 29 
Recalls and the Recall Plan ................................................................................................... ................... 29 
Food Defense and Food Defense Plans............................................................................................ ....... 30 
References .................................................................................................................... .............................. 31 i 
 FSIS Compliance Guideline for Establishments that Slaughter or 
Further Process Siluriformes Fish and Fish Products
Purpose
 
This guideline is designed to help establishments that produce Siluriformes fish and 
fish products meet FSIS regulatory requirements. In particular, this guideline covers how to:
xApply for a Grant of Inspection (GOI)
xSubmit Labels for Approval
xComply with Sanitation Performance Standards (SPS) and Sanitation 
Standard Operating Procedure (Sanitation SOP) Requirements
xComply with Hazard Analysis and Critical Control Point (HACCP) Requirements
xUnderstand Pre-Harvest Standards and Transportation to Processing 
Establishment Requirements
xUnderstand FSIS Product Sampling Requirements
xUnderstand Retained Water Requirements for Siluriformes Fish and Fish 
Products
xUnderstand Exporting and Importing Requirements of Siluriformes Fish and 
Fish Products
xDevelop Written Recall and Food Defense Plans
Background
FSIS administers a regulatory program under the Federal Meat Inspection Act (FMIA) 
(21 U.S.C. 601 et seq .), the Poultry Products Inspection Act (PPIA) (21 U.S.C. 451 et 
seq.), and the Egg Products Inspection Act (EPIA) (21 U.S.C. 1031 et seq .) to protect 
the health and welfare of consumers. The Agency is responsible for ensuring that the 
nation's commercial supply of meat, poultry, and egg products is safe, wholesome, not adulterated, and correctly labeled and packaged.
The 2008 and 2014 Farm Bills2
 The Food, Conservation, and Energy Act of 2008 (Pub. L. 110-246, Section 10016(b)), 
known as the 2008 Farm Bill, amended the FMIA to provide that “catfish, as defined by the Secretary,” is an amenable species subject to FSIS jurisdiction and inspection (21 U.S.C. 601 (w)(2)). The 2008 Farm Bill also added 21 U.S.C. 625, which provides that the sections of the FMIA dealing with ante-mortem and post-mortem inspection and humane slaughter (21 U.S.C. 603 and 604), inspection of carcasses and parts before their entry into establishments or further-processing departments (21 U.S.C. 605), and exemptions from inspection for custom and farm slaughter and processing and other exemptions (21 U.S.C. 623) do not apply to  catfish. In addition, the 2008 Farm Bill 
revised 21 U.S.C. 606, requiring that the conditions under which catfish are raised and transported to processing establishments be taken into consideration when meat food products derived from catfish are examined and inspected (21 U.S.C. 606(a) and (b)). 
On February 24, 2011, FSIS published the proposed rule, “Mandatory Inspection of
Catfish and Catfish Products” (76 FR 10434), implementing provisions of the 2008 Farm Bill.  The proposed regulations were adapte d from FSIS’ meat inspection regulations.
On February 7, 2014, the Agricultural Act of 2014 (Pub. L. 113-79, Sec. 12106), known 
as the 2014 Farm Bill, amended Section 1(w) of the FMIA to remove the phrase “catfish, 
as defined by the Secretary,” and replace it with “all fish of the order Siluriformes,” thus including these fish among the amenable species for meat under FSIS jurisdiction and inspection (21 U.S.C. 601(w)(2)).
On December 2, 2015, FSIS published the final rule, “Mandatory Inspection of Fish of 
the order Siluriformes and Products Derived from Such Fish” (80 FR 75589). The final rule implements the provisions of the 2008 and 2014 Farm Bills that mandate FSIS inspection of Siluriformes fish and fish products. As a result, effective March 1, 2016,jurisdiction and regulatory oversight over Siluriformes fish and fish products changedfrom the U.S. Food and Drug Administration (FDA) to FSIS.
FSIS Regulations
All establishments under FSIS jurisdiction must operate according to FSIS regulations 
found in Title 9 of the Code of Federal Regulations (CFR), Chapter III, Parts 300 – 592.  
Within Parts 300 – 592, there are regulations that apply to all establishments and 
products and others that are more specific and apply only to certain types of products or operations within establishments. The latest copy of 9 CFR 300-592 may be accessed on-line at:
 http://www.ecfr.gov/cgi-bin/text-
idx?SID=1be3e532c5856d2b7f938789c0a62564&mc=true&tpl=/ecfrbrowse/Title09/9cha
pterIII.tpl .
There is an 18-month transitional period to ensure that domestic slaughter and further 
processing establishments of Siluriformes fish and fish products understand all FSIS’food safety requirements. Therefore, at this time, FSIS will not take enforcement action if establishments do not meet all of the regulatory requirements discussed in this guideline.
FSIS is working closely with establishments to provide guidance on meeting FSIS 
regulations and training personnel to bring their operations into full compliance with the regulations. FSIS personnel will also use broad discretion in enforcing the regulatory requirements, except when the establishment has produced adulterated or misbranded 3 
 fish product, or when there is intimidation of or interference with FSIS personnel. See 
the timeline of regulatory action below:
Siluriformes Fish
 
Organisms are classified according to the following hierarchy:  Domain, Kingdom, Phylum, Class, Order, Family, Genus, and Species.  Domain is the least specific or broadest group, and species is the most specific or narrowest.  
Siluriformes is an order of bony fish that includes all catfish.  The name catfish refers to 
the long barbels, or feelers, which are present about the mouth of the fish and resemble cat whiskers.  All catfish have at least one pair of barbels on the upper jaw, with many possessing spines in front of the dorsal and pectoral fins.  Catfish comprise nearly 2,900 species placed in about 35 families.  Most species inhabit fresh water, but a few species are marine (salt-water).  Catfish are generally bottom dwellers, and are more active at night than in the day.
The order Siluriformes includes the family Ictaluridae, the North American catfish, which 
includes the fork-tailed channel catfish ( Ictalurus punctatus ) and blue catfish ( I.
furcatus ), the principal U.S. farm-raised species, and the flathead catfish ( Pylodictis 
olivaris ). Other species in the United States that are in the Ictaluridae family are the 
white catfish ( Ameiurus catus ), and the black, brown, and yellow bullhead ( A. melas, A. 
nebulosus , and A. natalis ). Also among the Siluriformes are the air-breathing catfishes 
 Domain 
Kingdom 
Phylum 
Class 
Order 
Family 
Genus 
Species 4 
 of the Clariidae family, which includes Clarias fuscus , a Chinese species raised on a 
small scale in Hawaii (ITIS). 
Another family of Siluriformes, Pangasiidae, the so-called “giant catfishes,’’ includes the 
aquaculture species basa ( Pangasius bocourti ), and tra or swai ( P. hypophthalmus ;
synonym, P. sutchi ), raised principally in Southeast Asia for domestic consumption and 
export. Other catfish types commercially raised in Asia include the hybrid C.
macrocephalus and also the North American channel catfish ( I. punctatus ).
Grant of Inspection (GOI) 
Domestic establishments and import inspection establishments that want to be 
inspected by FSIS must first apply for a Federal GOI. Establishments that receive aFederal GOI are known as official establishments, are assigned an establishment number, and products of official establishments receive the USDA mark of inspection. 
A comprehensive guide to obtaining an FSIS Federal GOI is available on the FSIS Web 
site at: http://www.fsis.usda.gov/wps/portal/fsis/t opics/inspection/apply-for-a-federal-
grant-of-inspection .  Establishments should also contact their District Office (DO) to 
obtain a GOI Packet: http://www.fsis.usda.gov/districtoffices . 
For a simple explanation, there are eight basic steps to receiving FSIS inspection:
1. File an application for Federal inspection services. 
2. Ensure facilities meet regulatory sanitation performance standards. 
3. Obtain approval for each label requiring sketch approval by the Office of Policy 
and Program Development (OPPD) Labeling and Program Delivery Staff (LPDS). 
4. Obtain a water report attesting to  the potability of the water supply. 
5. Obtain approval from the State or local health authority if sewage disposal 
system is a private system. 
6. Provide written Sanitation SOPs. 
7. Provide a written hazard analysis, a flow chart, and intended use. 
8. Provide a written recall plan. 
Registration
Any person, firm, or corporation that engages in commerce as a Siluriformes fish or fish
products broker, renderer, animal food manufacturer, wholesaler, or public warehouseman must register their business as required by the regulations in 9 CFR 320.5 (see 21 U.S.C. 643; 9 CFR 550.5). This list includes farmers and transporters 
that supply Siluriformes fish to official establishments. FSIS Form 5020-1, 
Registration of Meat and Poultry Handlers  (see 9 CFR 550.5) must be completed and 5 submitted to FSIS.  The form can be downloaded from the FSIS Web site at:
http://www.fsis.usda.gov/wps/wcm/connect/245282ee-4cd5-4247-8fe0-
04f8b7e94db5/Form-5020-1.pdf?MOD=AJPERES . 
Official establishments are not required to complete Form 5020-1. 
Note : FSIS is not enforcing registration requirements until September 1, 2017.
Official Inspection Legend
Products receive the USDA official inspection legend after they are inspected by FSIS 
and found to be wholesome, unadulterated, and accurately labeled. The official inspection legend must be shown on all labels for inspected and passed Siluriformes fish and fish products.  The inspection legend requirements for Siluriformes fish and fish products are found in 9 CFR 541.1–541.5.  Official inspection legend requirements can also be found at: http://www.fsis.usda.gov/siluriformes.
Because all Siluriformes fish are amenable species under 
the FMIA, FSIS requires the same inspection legend for those products as it does meat products (see 9 CFR 541.2, referencing 9 CFR 312.2).  The inspection legend mustcontain the establishment number and the words “U.S. Inspected and Passed” or an abbreviation of those words approved by the Administrator. The inspection legend must be of a sufficient size and color to be conspicuously displayed, and readily legible, and in the same proportions of letter size and boldness as the one seen to the right.This legend must be applied by mechanical means and must not be applied by a hand stamp.  The official inspection legend, or the approved abbreviation of the legend, must be printed on consumer packages and other immediate containers of inspected and passed Siluriformes fish and fish products or on labels to be securely affixed to the containers of the products and may be printed or stenciled on the containers but must not be applied by rubber stamping.  The legend may also be used for the purposes of marking shipping containers, band labels, and other articles with the approval of the Administrator.
FSIS recognizes that it may be impractical to physically 
apply the inspection legend to whole, eviscerated,Siluriformes fish carcasses.  Therefore, whole, eviscerated,Siluriformes fish carcasses that have been inspected and passed at an official establishment, and that are intended for sale as whole, gutted fish may be stamped with the inspection legend or properly packaged in an immediate container and then labeled with the official inspection legend, as well as with all other required labeling features (see 9 CFR 541.7, referencing 9 CFR 317.2).  The inspection legend used for this purpose must be in the form illustrated to the right or in another form determined by the Administrator.
 
 
6 
 FSIS Inspection at Domestic Official Establishments and Official Import 
Inspection Establishments
Inspections in domestic official establishments and official import inspection 
establishments are conducted by the Office of Field Operations (OFO) inspection program personnel.  OFO has District Offices (DOs), each headed by a District Manager (DM), who is responsible for the delivery of major aspects of the Agency's food safety and public health regulatory mission. More information on the DOs, including the States covered by each office and contact information for the DMs, is available at http://www.fsis.usda.gov/districtoffices . 
During the transitional peri od until September 1, 2017, FSIS will conduct inspection 
during all hours of operation for all Silurifo rmes fish slaughter establishments and will 
conduct at least quarterly inspection at processing establishments.  
In addition, FSIS will select certain imported shipments for reinspection at official import 
establishments.
FSIS provides up to eight consecutive hours per shift of inspection to all official 
establishments free of charge, during the official hours of operation designated on the FSIS GOI (9 CFR 307.4(c)). However, during the transitional period, FSIS is providing inspection of fish processing establishments on a quarterly basis.  Similarly, FSIS is selecting imported shipments on a quarterly basis.  
FSIS inspection personnel assigned to an establishment have a tour of duty that 
coincides with the hours of operation.  Any activities performed by FSIS inspection personnel outside of the official hours of operation, including Federal holidays, are performed outside this tour of duty; therefore, the time spent will be charged to the establishment as overtime.  In other words, the establishment is charged for overtime and holiday work performed by FSIS inspection personnel.  The regulations covering the schedule of operations, overtime and holiday inspection service, and the basis of billing for overtime and holiday services may be found in 9 CFR 533.5 –533.7.  
Domestic official establishments and official import establishments must allow FSIS 
inspection program personnel access to every part of the establishment where product is produced, day or night, even if the establishment is not in operation, for the purpose of conducting an inspection or performing any other inspection program duty. FSIS inspection program personnel must also be allowed access to all other facilities or areas associated with the production and transportation of product regulations.  For Siluriformes fish, this also includes facilities or areas associated with the raising of fish.
FSIS inspection program personnel must also be granted access to all records pertaining to all aspects of production, including but not limited to: slaughter,processing, sanitation, sampling, and transportation.  In the case of Siluriformes fish, this includes records associated with how the fish were raised, including feed. The official establishment has the right to request that FSIS inspection program personnel show identification (i.e., a numbered official badge) before granting them access.
According to 9 CFR 532.1 (a), “No establishment may process or prepare fish, fish 
parts, or fish products capable of use as human food, or sell, transport, or offer for sale or transportation in commerce any of these articles without inspection under these regulations, except as expressly exempted in §532.3.” In addition, 9 CFR 532.1 (b) (4) 7 
 states, “All fish and fish products prepared in an official establishment must be 
inspected, handled, processed, marked, and labeled as required by the regulations.”   9 CFR 532.5 provides the exemptions for human food products that have not traditionally been considered fish products or that contain relatively small amounts of fish and are therefore not subject to FSIS regulations.
Submitting Labels for Approval – Labeling Requirements
FSIS must approve all labels used on products produced by official establishments.FSIS approves labels either through the sketch approval process or through generic label approval. More detailed information is available at http://www.fsis.usda.gov/wps/wcm/connect/bf170761-33e3-4a2d-8f86-
940c2698e2c5/Label-Approval-Guide.pdf?MOD=AJPERES . 
Generic label approval is labeling that is not required to be evaluated by the Labeling 
and Program Delivery Staff (LPDS) prior to use.  Generic labels are approved without evaluation if they comply with all regulatory requirements.
Labels for temporary approval, labels of products that are for export only with labeling 
deviations, labels for poultry products that are under a religious exemption, and labels that bear special statements and claims must be submitted to LPDS for sketch approval.  FSIS defines a “sketch” label as the concept of a label.  It may be a printer’s proof or equivalent that is sufficiently legible to clearly show all labeling features, size, and location.  FSIS will accept sketches that are hand drawn or computer generated, or other reasonable facsimiles that clearly reflect and project the final version of the label.
For a list, periodically updated, of statements or claims that require sketch approval by 
LPDS, please see: http://www.fsis.usda.gov/wps/wcm/connect/bf170761-33e3-4a2d-
8f86-940c2698e2c5/Comp-Guide-Labeling-Evaluation-Approval.pdf?MOD=AJPERES .
The list is extensive; however, because of the wide variety of possible claims that may 
be submitted, the absence of a claim from this list does not necessarily indicate that a claim does not require sketch approval.  If establishments need clarification on whether or not a claim requires sketch approval by LPDS, a claim inquiry can be submitted via the online question and answer forum askFSIS . 
Note :  During the transitional period until September 1, 2017, FSIS will not take action 
against misbranded product unless FSIS finds that product is labeled as “catfish” and is not from the family Ictaluridae, the net weight is over declared, the product contains an undeclared allergen, or if the product bears no label. 
FSIS’ regulations permit certain labels, including those that are not likely to present 
significant policy issues that have health or economic significance, to be “generically approved” without having to be submitted to the Agency’s headquarters-based labeling staff, as long as the labels comply with the regulations.  Although not submitted to FSIS, 
generically approved labels are approved by FSIS by being in compliance with applicable regulations (see 9 CFR 541.7, referencing 9 CFR 412). 
Submissions through any means other than the electronic Label Submission and 
Approval System (LSAS) requires two copies each of a completed FSIS Form 7234-1, 
Application for Approval of Labels, Marking or Device , the label, and supporting 8
 documentation, if applicable. To avoid delays, however, applicants are encouraged to 
register for a Level 2 eAuthentication account and submit label requests electronically through LSAS. USDA eAuthentication is the system used by USDA agencies to enable customers to obtain accounts allowing them to access USDA Web applications and services. Information on signing up for an eAuthentication account and electronically submitting labels is available at:https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/labeling/label-
submission-and-approval-system .
The labeling regulations (9 CFR 541.7, referencing 9 CFR 412) permit the use of the 
term “catfish” only on labels of fish classified within the family Ictaluridae, consistent with provisions of the Federal Food, Drug, and Cosmetic (FD&C) Act (at 21 U.S.C. 321d (a) and 343(t)). The Agency is also requiring in 9 CFR 541.7 that fish and fish products in all other families in the order  Siluriformes be labeled with appropriate common or usual 
names. Domestic and foreign fish establishments should consult FDA's ”Guidance forIndustry: The Seafood List--FDA's Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce,'' for appropriate common or usual names http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/s
eafood/ucm113260.htm .
All labels must bear these mandatory features:
xProduct name;
xInspection legend and establishment number;
xHandling statement (if required);
xNet weight statement (if required);
xIngredients statement (if composed of two or more ingredients);
xName and address of the manufacturer, packer or distributor;
xNutrition facts (unless exemption applies); and
xSafe handling instructions (if required).
Generally, any required label information must be prominent, conspicuous (as 
compared to other words, statements, and designs on the label), and in such terms as “to render it likely to be read and understood by the ordinary individual under customary conditions of purchase and use.”
The principal display panel, or “PDP,” is the part of the label most likely to be displayed, 
presented, shown, or examined by the consumer.  The PDP must include the name of the product, net quantity of contents, the official inspection legend, number of the official establishment, and, if necessary, a handling statement.  The PDP must be large enough to accommodate the mandatory labeling information.
The information panel typically is that part of the label adjoining and to the right of the 
PDP; however, it can in certain circumstances be the back panel or any panel adjoining the PDP.  All information required to appear on the label of a package must appear either on the PDP or the information panel unless otherwise specified by regulation.  The information panel must be prominent and conspicuous.9 
 Certain other label information that may be placed on the information panel (unless on 
the PDP) includes: an ingredients statement, name and address of the manufacturer or distributor, and nutrition labeling, if required. The safe handling instructions may be placed anywhere on the label.
Sanitation Performance Standards (SPS) and Sanitation Standard 
Operating Procedure (Sanit ation SOP) Requirements
Sanitation 
The Secretary has prescribed the rules and regulations of sanitation under which 
establishments shall be maintained.  These rules have been issued in 9 CFR 416, and 417 as the Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (Sanitation SOP), and HACCP requirements.
Note :  During the transitional period, FSIS  personnel will use broad discretion in 
enforcing the regulatory requirements and will not document noncompliance, except when the establishment has produced adulterated or misbranded Siluriformes fish product as per instructions to inspection program personnel (https://www.fsis.usda.gov/wps/wcm/connect/9dc3dddb-d0d7-42af-bd48-
dc9af16e003f/23-16.pdf?MOD=AJPERES&CONVERT_TO=url&CACHEID=9dc3dddb-
d0d7-42af-bd48-dc9af16e003f ).
Siluriformes fish and fish products produced, packed, or held under insanitary 
conditions where they may have become contaminated with filth or may have been rendered injurious to health are deemed adulterated (see 21 U.S.C. 601(m)(4)).   
Adulterated is defined in 9 CFR 531.1 Adulterated (4), which states that fish or fish food 
product is adulterated “if it has been prepared, packed or held under unsanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health”. Insanitary conditions include situations such as astate, condition, or occurrence in which any edible meat or poultry products may become contaminated or adulterated through exposure, slaughter, processing, handling, and packaging or by any other means. As stated in FSIS Directive 5000.1 ,
“insanitary conditions may be isolated (e.g., damaged box, product residue in containers 
from previous day’s production) and only affect a limited area of an establishment and not affect the sanitary condition of other product or equipment…  In other instances, the insanitary conditions may be such that the product produced in the establishment has become contaminated with filth or otherwise rendered injurious to health.” 
Insanitary facilities and equipment (especia lly food contact surfaces), poor food 
handling, improper personal hygiene, improper sanitary dressing, and similar insanitary practices create an environment conducive to contamination of products. Examples of potential adulteration include: 
xThe establishment’s structures, rooms, and compartments cause insanitary 
conditions or product adulteration because they are not of sound construction, not maintained in good repair, or are too small to allow for processing, handling, or storage of product in a sanitary manner. 10
 oFlaking rust or flaking paint in edible areas on ceilings or walls. 
xThe establishment does not clean and sanitize the walls, floors, and ceilings as 
necessary to prevent insanitary conditions.
xThe establishment does not maintain walls, floors, ceilings, and any outside 
openings in a manner that prevents entry of vermin such as flies, rats, and mice.
xFood contact surfaces, including utensils and equipment, are not properly 
cleaned or sanitized resulting in direct product contamination. (9 CFR 537.1, 416.3, and 531.1)   
xEstablishment personnel do not adhere to hygienic practices and by not doing so 
directly adulterate product. (9 CFR 537.1, 416.5(a) or (c) and 531.1)  
xExisting ventilation system is inadequate to control odors or condensation 
resulting in direct product adulteration. (9 CFR 537.1, 416.2(d) and 531.1)
To prevent insanitary conditions, domestic official establishments and official import
inspection establishments must meet the requirements for Sanitation SOPs and SPS (see 9 CFR 537 and 9 CFR 557.6, referencing 9 CFR 416). 
Sanitation Performance Standards
The SPS requirements identify the results to be achieved, but they do not prescribe the 
step-by-step procedures to produce safe Siluriformes fish and fish products. The SPSrequirements allow establishments the flexib ility to develop and employ innovative and 
unique sanitation procedures to achieve the desired results.  Most of the SPSrequirements address conditions within and around the establishment (e.g., ventilation, lighting, facility and equipment constructi on, and maintenance of the grounds). A few
requirements address establishment operations and may be met through the Sanitation SOP (e.g., cleaning and sanitizing food contact surfaces) or HACCP plan (e.g., water reuse). 
There are SPS requirements for:
x Grounds and pest control (9 CFR 416.2(a))
x Construction (9 CFR 416.2(b))
x Light (9 CFR 416.2(c))
x Ventilation (9 CFR 416.2(d))
x Plumbing (9 CFR 416.2(e))
x Sewage disposal (9 CFR 416.2(f))
x Water supply (including ice) (9 CFR 416.2(g))
x Dressing rooms, lavatories and toilets (9 CFR 416.2(h))
x Equipment and utensils (9 CFR 416.3)
x Sanitary operations (9 CFR 416.4)
x Employee hygiene (9 CFR 416.5)
oCleanliness
oClothing11
 oDisease Control
If FSIS determines that any equipment, utensil, room, or compartment at an 
establishment is insanitary, or that its use could cause the adulteration of product, anFSIS program employee will attach to it a “U.S. Rejected” tag. Equipment, utensils, rooms, or compartments so tagged cannot be used until made acceptable by theestablishment.  Only FSIS program employees may remove a “U.S. Rejected” tag.  
Sanitation SOPs
Each establishment must develop, implement, and maintain written Sanitation SOPs for 
the procedures it conducts daily, before and during operations, to prevent product from direct contamination and adulteration.  Sanitation SOPs must be signed and dated by someone that has overall onsite authority at the establishment, or a higher level establishment official.  The signature means the establishment agrees to implement and maintain the Sanitation SOPs as specified. The Sanitation SOPs must be signed and dated on initial implementation and whenever changes are made.
Implementation of the Sanitation SOPs involves conducting all of the pre-operational 
procedures before operations begin, as well as conducting all other procedures at the 
frequencies specified.  Implementation must be monitored daily.
Maintenance of the Sanitation SOPs involves routine evaluations of the effectiveness of 
the Sanitation SOPs in preventing direct contamination or adulteration of product. It also involves revising the Sanitation SOPs to keep the procedures effective, or if there is any change to facilities, equipmen t, utensils, operati ons, or personnel.
 
Farmers and transporters that provide fish to official establishments must meet the 
sanitary requirements for pre-harvest and transportation of fish to processing facilities 
(see9 CFR 534).
Corrective Actions  
If FSIS or the establishment determines that the Sanitation SOPs are not effective in 
preventing direct contamination or adulteration of product, then the establishment must take appropriate corrective actions.  
Corrective actions include:
xEnsuring appropriate disposition of contaminated or adulterated product; 
xRestoring sanitary conditions; 
xPreventing recurrence of direct contamination or adulteration of products; 
xReevaluation and modification of Sanitation SOPs, if necessary; and
xImprovements in execution of Sanitation SOPs, if necessary. 
The establishment must maintain daily records that document the implementation and
monitoring of Sanitation SOPs and any corrective actions that were taken.  These 12
 records must be initialed and dated by the establishment employee(s) identified in the 
written Sanitation SOPs as being responsible for implementation and monitoring of each procedure.    
Establishments are allowed to store records on computers as long as they can show 
that controls are in place to ensure the data and signatures aren’t corrupted or falsified.
Sanitation SOP records must be maintained for at least six months, and made available 
to FSIS upon request.  All Sanitation SOP records must be maintained at the establishment for 48 hours following completion, after which they may be maintained off-site.  If stored off-site, Sanitation SOP records must be made available to FSISwithin 24 hours of request.  
FSIS verifies the adequacy and effectiveness of Sanitation SOPs.  To do this, FSIS 
personnel may review the Sanitation SOPs; review the daily records documenting the implementation of the Sanitation SOPs, including any corrective actions taken; directly observe the implementation of the Sanitation SOPs and any corrective actions taken; and directly observe or test to assess the sanitary conditions. 
Hazard Analysis and Critical Control Point (HACCP) Requirements
HACCP Plan
Domestic official establishments must comply with the HACCP regulations in 9 CFR 
537, referencing 9 CFR 417. Domestic official establishments must conduct a hazard analysis, and document the results. After conducting the hazard analysis, establishments must develop and implement a written HACCP plan covering each product for which the hazard analysis revealed a food safety hazard that was reasonably likely to occur (RLTO). A hazard may be determined to be not reasonably likely to occur (NRLTO) if the nature of the process, or product, prevents the hazard from occurring or prerequisite programs are in place to prevent the hazard from occurring. If a hazard is determined to be NRLTO because a prerequisite program prevents the hazard, the establishment must have documentation to support the decisions in their hazard analysis.  
The person who develops the HACCP plan and does any reassessment or modification 
of the plan must successfully complete a class or classes in the seven HACCP principles.  The class(es) must also include the development of a HACCP plan for a specific product and instructions on how to conduct a records review.  (Attachment 3 provides a generic Hazard Analysis/HACCP Plan to assist in developing the HACCP 
plan).
In accordance with 9 CFR 417.2(a), the written hazard analysis must:
xIdentify food safety hazards that are reasonably likely to occur before, during, 
and after entering the establishment.  Food safety hazards may arise from:
oNatural toxins
oMicrobiological contamination13
 oChemical contamination
oPesticides
oDrug residues
oZoonotic diseases
oDecomposition
oParasites
oUnapproved use of direct or indirect food or color additives
oPhysical hazards
xA food safety hazard is any Biological ,Chemical , or Physical property that may 
cause a food to be unsafe for human consumption. The following provides examples of the potential hazards associated with the slaughter and processing
of fish:
oBiological – Raw product pathogens and parasites 
oChemical – Chemicals for cleaning, pesticide residues, antibiotics, other 
drugs, dyes, heavy metals, unapproved lubricants, etc.
oPhysical – Metal from broken blades and equipment
xIdentify preventative measures that can be used to control those hazards.
xContain a flow chart that describes the steps for each process, product flow in 
the establishment, and intended use or consumers of the finished product.Examples of generic flow charts for ice pack product, IQF product, and breadedIQF product are provided in: Attachment 1A – Ice Pack Product Flow Chart;Attachment 1B – IQF Product Flow Chart; and Attachment 1C – Breaded IQF Product Flow Chart. An example of generic processing steps for a catfish producer operation is provided in Attachment 2 - Generic Catfish Producer Operation Processing Steps.
Under 9 CFR 417.2(c), the HACCP plan must contain, at a minimum:
xA list of food safety hazards identified by the hazard analysis that must be 
controlled for each process.
xA list of critical control points (CCPs) for each of the identified food safety 
hazards, including:
oCCPs designed to control food safety hazards introduced in the 
establishment; and
oCCPs designed to control food safety hazards introduced outside the 
establishment.
xA list of critical limits (CLs) that must be met at each of the CCPs.  CLs must at a 
minimum, be designed to meet targets and performance standards set by FSIS.14
 xA list of monitoring procedures used to monitor each CCP to ensure CLs are met.  
This includes the frequency of the monitoring procedure for each CCP.
xA list of corrective actions that will be taken when any deviation from any CL is 
found at any CCP.
xA record keeping system for documenting the monitoring of CCPs. 
xA list of verification procedures used to verify that monitoring procedures for each 
CCP are performed correctly and the information and data obtained are accurate.  This includes the frequency of the verification procedure for each CCP.
The HACCP plan must be signed and dated by a responsible person at the 
establishment.  The signature on the plan means that the establishment accepts the plan and agrees to implement it.  The HACCP plan must also be signed and dated whenever a change is made, and when it is reassessed (9 CFR 417.2(d)).Reassessment of the plan must take place at least once a year, or whenever there is a change that could affect the hazard analysis (9 CFR 417.4(a)(3)). An example of a 
generic model HACCP plan for catfish is provided in Attachment 3 - Raw Model Hazard 
Analysis – Raw Product – Catfish.
After developing and implementing a HACCP system, the establishment must validate 
it.  The establishment does this by gathering scientific support and in-plant validation data for the HACCP system. Scientific or technical support for the design of those prerequisite programs used to support decisions in the hazard analysis may include published processing guidelines, journal articles, challenge studies, or other documents.In-plant validation may include observations, measurements, microbiological test results, or other information demonstrating that control measures, as written into the HACCP system, can be executed within a particular establishment to achieve the process’ intended results (61 FR 38806, 38826 (July 25, 1996)).  
For more information, see the HACCP Systems Validation Guideline
(http://www.fsis.usda.gov/wps/wcm/connect/a70bb780-e1ff-4a35-9a9a-
3fb40c8fe584/HACCP_Systems_Validation.pdf?MOD=AJPERES ). After validation has 
been performed, the establishment must verify that the plan is being effectively 
implemented on an ongoing basis.
According to 9 CFR 417.5, the establishment must maintain HACCP records.  All 
records, plans, and procedures must be available for FSIS to review and copy.  This includes:
xThe written hazard analysis and all supporting documents.
xThe written HACCP plan.  This includes:
oThe plan itself;
oDecision-making documents associ ated with choosing the CCPs;
oDecision-making documents associated with choosing the CLs;15
 oDocuments supporting the monitoring procedures and frequency with 
which they are performed; and
oDocuments supporting the verification procedures and frequency with 
which they are performed.
xRecords documenting the monitoring of the CCPs and the CLs.  These records 
must include the date the record was made.  These include:  
oRecording of actual times, temperatures, or other measurable values as 
stated in the HACCP plan;
oCalibration of process-monitoring instruments;
oCorrective actions and all actions taken in response to a deviation;
oVerification procedures and results; and
oProduct code(s), product name or identity, or slaughter production lot.
xRecords showing a pre-shipment review should demonstrate the following:
oReview of all records associated with a specific production of the product 
(i.e., production lot) for completeness and to ensure CLs were met and corrective actions were taken if necessary.
oReview was conducted, signed, and dated by a person that did not 
produce the records reviewed, where practical. 
xRecord retention requirements include:
oRecords for slaughter activities and refrigerated product must be 
maintained for at least one year, and for at least two years for frozen, preserved, or shelf-stable products.  
oRecords may be stored off-site after six months, but must be available 
within 24 hours onsite if an FSIS employee requests to review them.
Every entry made on a record under the HACCP plan must be made at the time the 
specific event occurred, include the date and time recorded, and should be signed or initialed by the person making the entry.  
Establishments are allowed to store records on computers as long as they can show 
that controls are in place to ensure the data and signatures are not corrupted or falsified.    
FSIS verifies the adequacy of the HACCP plan at each establishment by determining 
that each HACCP plan meets the requirements of 9 CFR 417 and all other applicable regulations.16
 If an establishment does not have a HACCP plan in place and is required to have one 
based on its hazard analysys or is not implementing the plan in accordance with FSIS regulations, any product produced at that establishment may be considered adulterated.
Pre-Harvest Standards and Transportation to Processing 
Establishments 
Siluriformes fish that are harvested for use as human food must be raised under 
conditions that will not render the fish or their products uns ound, unwholesome, 
unhealthful, or otherwise unfit for human food.
Site Selection Criteria
xThe location, design, and construction of ponds and raceways used for fish farms 
should adhere to the principles of good aquaculture practices for Siluriformes fish. 
xSiluriformes fish farms should be set in areas where there is minimal risk of
contamination by microbiological, chemical (e.g., pesticides, herbicides, and 
fertilizers), or physical hazards and where any sources of pollution can be controlled.  These contaminants may accumulate in fish at levels that can cause human health problems.
xSoil that is used to construct earthen ponds or raceways should not contain such 
concentrations of chemicals and other substances that may lead to the occurrence of unacceptable levels of contamination in fish.
xPonds should have separated inlets and discharge canals to prevent the mixing 
of water supplies and effluent.
xFertilizers, liming materials or other chemicals and biological materials should be 
used in accordance with good aquaculture practices. 
xAll sites should be operated so as not to cause adverse impacts on human health 
from the consumption of the farmed fish.  
Water Quality Criteria for Siluriformes Food Fish Ponds and Raceways
Siluriformes fish farmers should monitor the water in which the fish are raised for the 
presence of suspended solids, organic matter, nutrients, heavy metals, pesticides, fertilizers, and industrial chemicals that may contaminate fish. FSIS may collect 
samples of feed or water from producers on a “for cause” basis.  Feed and water will only be assessed as part of a traceback activity when FSIS finds hazardous levels of heavy metals, pesticides, or other chemical residues in fish samples.  Water and/or feed will be tested for the specific compound(s) of interest.
Water Quality Criteria for Siluriformes Pond Production17
 xDissolved Oxygen in Pond Water (Silva, 2016)
oFish need to breathe in oxygen for their metabolism. Dissolved oxygen is 
required in aquatic environments to oxidize potentially toxic metabolic wastes into less toxic forms, such as ammonia (NH
3) to nitrite (NO 2¯) and 
then to nitrate (NO 3¯). The recommended range for dissolved oxygen in 
pond water is from 4 mg/l to saturation. 
oIf the range for dissolved oxygen in pond water falls to 0 – 1.5 mg/l, this 
can be lethal for fish, especially if exposed for prolonged periods. If the 
range falls to 1.5 – 5 mg/l, fish will survive, but will result in reduced feed 
intake, slow growth rate, and in creased susceptibility to diseases. 
oWhen the water is supersaturated (i.e., more oxygen in the water than it 
would normally hold) to levels of 300% and above, this will interfere with 
the fish’s ability to process excess oxygen taken up by the gills. Excess 
oxygen will concentrate in the blood causing “gas bubble disease” in fish,which may be lethal in severe cases.
xTemperature (Silva, 2016)
oFish are cold-blooded animals, and their metabolic rate is directly 
influenced by water temperature. The recommended range for water
temperature is 79 – 90°F (26 – 32°C). 
If the temperature falls below 59°F (15°C), the growth rate stops 
and death occurs at extreme temperatures. When the temperature is between 59 – 79°F (15 – 26°C), one will see reduced feed intake 
and growth rates.
At lower temperatures, fish are more stressed (less active) and are 
more susceptible to disease. 
oThere is lower solubility of oxygen in pond water at temperatures above 
90°F, resulting in stress in fish and death at extreme temperatures.
xpH(Silva, 2016)
oThe pH of water affects the solubility (i.e., ability to dissolve in water) and 
some chemical forms of various compounds, including aquaculture chemicals, can be toxic to fish. 
oThe recommended pH range in water is 6.5 – 9. Fish will die if the pH falls 
below 4 (acidic death point). Fish w ill survive if the pH is between 4 – 6, 
but will be stressed and see slow growth and reduced feed intake.
oHigher pH levels between 9 – 11 are stressful to fish and will result in a 
slow growth rate. Fish will die at pH levels above 11 (alkaline death 
point), and all life in the pond will die.
xAlkalinity and Hardness (Silva, 2016)
oAlkalinity and hardness influence the buffering capacity of pond water. 
The hardness of water is primarily due to calcium and magnesium, which
affects the physiological condition of the fish. 
Alkalinity influences the amount and form of carbon dioxide in pond 
water.18
 oThe recommended level for both hardness and alkalinity of pond water is 
greater than 20 ppm. Total alkalinity and hardness above 60 ppm is desirable in pond water.
oIf the levels for both alkalinity and hardness fall below 20 ppm or total 
alkalinity and hardness is below 40 ppm, then this may cause extreme fluctuations in pond pH levels during the day, which are stressful to thefish.
xTotal Ammonia Nitrogen (Silva, 2016)
oAmmonia is the by-product of protein breakdown, and it occurs in both a 
toxic form (ammonia) and non-toxic form (ammonium), depending on the pH of the pond water.
oThe toxic form (ammonia) of total ammonia nitrogen should not be  more 
than 0.3 – 2 mg/l, and is likely to rise as the pH of the pond water 
increases above 7.
Sampling Pond Water
Siluriformes fish growers need to sample grow-out ponds and raceways to ensure that water quality parameters (such as dissolved oxygen, temperature, pH, alkalinity and 
hardness, and total ammonia nitrogen) are within acceptable levels to ensure the health 
of the fish.
Environmental chemical contaminants (i.e., industrial chemicals and heavy metals) and 
pesticides that are reasonably likely to be present in grow-out ponds and raceways may 
accumulate in fish at levels that can cause human health problems. FSIS recommendsthat Siluriformes fish growers collect and analyze water samples for those environmental chemicals and pesticides that are likely to be present before the first 
harvest and at least once per year thereafter for each production site. The levels found 
should not be so high that they are reasonably likely to result in concentrations in harvested fish tissue above established tolerance or action levels set by the Environmental Protection Agency (EPA) or FDA, respectively. Established tolerances 
and action levels for some of the most toxic and persistent contaminants found in fish 
are listed in Table 9-1 of FDA’s Fish and Fishery Products - Hazards and Controls 
Guidance  (Fourth Edition – April, 2011), 
http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM251970.pdf . The EPA 
has developed water quality guidance documents that also can be used in evaluating 
water quality in local situations ( U.S. EPA Water Quality Standards Handbook ,
Appendix I). 
As stated, levels of environmental chemicals and pesticides in grow-out ponds and 
raceways must not be so high that they are reasonably likely to result in harvested fish tissue concentrations that are above the established tolerance or action levels set by FDA and EPA, respectively. Therefore, FSIS will conduct follow-up sampling of water
whenever a violative residue is found in fish tissue samples collected at processing19
 establishments to verify that fish are being raised under conditions that will yield safe
and wholesome products. 
Siluriformes fish growers should provide processers with a certificate of analysis (COA)
or letter of guarantee (LOG) for each lot to ensure that the fish were not harvested from contaminated waters that could cause levels of environmental chemicals and pesticides
in fish tissue that exceed established Federal tolerance and action levels.
Requirements for Trans portation of Siluriformes Fish to Processing 
Establishments  
Harvesting Siluriformes Fish
Fish should be harvested from the pond or raceway in a manner to ensure that they are in good condition for transport to the processi ng facility. It is important to remember that 
fish are sensitive to handling, and harvesting can cause stress. 
There are two methods that are usually used for harvesting fish: 1) a complete harvest 
where all of the fish are removed from the pond or raceway; and 2) a partial harvest where only a portion of the fish are removed from the pond or raceway at a time. Acomplete harvest is generally done by seining and draining the pond. (A seine is a 
fishing net that hangs vertically in the water with floats at the top and weights at the 
bottom edge, and the ends are drawn together to encircle the fish.) Partial harvesting is usually done by using a seine for trapping the fish.
A common method for removing fish from a pond is lifting with a loading basket
attached to a hydraulic boom, and placing into a live-haul tank or car. The harvesting areas and all equipment used for harvesting, catching, sorting, grading, and conveying fish to the transport vehicle should be designed for their rapid and efficient handling of 
the fish without causing mechanical damage and to minimize stress. The conveying 
equipment should be constructed of appropriate corrosion-resistant materials that do not transmit toxic substances and do not cause mechanical injuries to the fish (Jensen et al., 1992; Minchew et al., 2007).
Seines, dip nets, and other equipment used for harvesting fish should be scrubbed, 
dried, and disinfected between loads of fish to reduce the spread of diseases between groups of fish.  Dip nets and other equipment used for harvesting fish may be cleaned 
with detergents, rinsed, dried, and disinfected with sodium or calcium hypochlorite, 
formalin, or iodine solutions.  Any dead fish or nuisance aquatic weeds should be removed from seines to prevent the transmission of infectious diseases and parasites between groups of fish as well as from pond to pond. Diseases such as bacterial 
enteric septicemia of catfish (ESC) may be viable and can persist in moist mud balls 
that are not cleaned from seines (Jensen et al., 1992; Minchew et al., 2007). 
Transporting Siluriformes Fish to Processing Establishments 20
 Fish are generally transported from the pond or raceway to the processing
establishment in trucks that are equipped with tanks, commonly referred to as “live-haul tanks” or “live-haulers.” Fish health and survival depend on limiting stress, therefore, 
transporting fish requires care to avoid fish losses.  Fish are crowded into a relatively 
small amount of water when transported. Oxygen, often pure, is added to the transport water and incorporated with the use of blowers and agitators.  Other options include adding compressed air, compressed oxygen, or liquid oxygen that can be used singly or 
in combination. The most important factor that determines whether fish live or die is the 
dissolved oxygen content in the transport water (Wynne et al., 2009; Wynne et al., 2011).
When adding oxygen to transport water, care must be taken to ensure not to 
supersaturate the water, which can result in excessive oxygen and lead to injured or dead fish. The dissolved oxygen concentrations in the transport water are determined by water temperature, salinity, and local altitude. The saturation concentration 
decreases as water temperature, salinity, and elevation increase. Super saturation of 
the water will lead to excess oxygen concentrating in the blood of fish, causing “gas bubble disease,” which may be lethal in severe cases (Wynne et al., 2009; Wynne et al., 2011). 
Care should be exercised to maintain water quality factors that affect the health of fish 
(e.g., temperature, dissolved oxygen, carbon dioxide, total hardness, total alkalinity, and pH) when transporting fish. The transport water quality parameters for Siluriformes fish 
are listed below (Jensen, 1990). 
xTemperature: 50 – 60°F 
xDissolved Oxygen: >5 mg/L
xCarbon Dioxide: <20 – 30 mg/L
xTotal Hardness: 50 – 100 mg/L
xTotal Alkalinity: 50 – 100 mg/L
xpH: 7.0 – 7.5 
Transport tank compartments should be constructed of suitable corrosion-resistant 
materials that do not cause mechanical injury to the fish. Tank compartments should be 
sterilized after each load to prevent the trans fer of diseases that may have been present 
in previous loads of fish. It is recommended that tank compartments be scrubbed with detergent, sprayed and rinsed with a sanitizer (such as iodine or chlorine solutions), 
rinsed again, and then air-dried after each load (Wynne et al., 2009; Wynne et al., 
2011). 
FSIS Product Sampling  
FSIS will conduct sampling and testing of Siluriformes fish and fish products at 
inspected establishments, including import establishments, to test for species, drug 
residues, chemical residues, and pathogens under various sampling programs to 21
 ensure product is not adulterated, or, based on species testing, the product is not 
misbranded. Fish products, like other meat products, that are prepared at retail stores and restaurants performing operations traditionally and usually conducted at those 
venues are exempt from mandatory FSIS inspection (i.e., daily inspection by FSIS)
under 21 U.S.C. 661(c)(2) (9 CFR 532.3). However, retail stores are not exempt from the adulteration and misbranding provisions of the Act.  Therefore, the Office of Investigation, Enforcement and Audit (OIEA) can collect fish samples at retail 
establishments to verify that fish products are not adulterated or misbranded.  
FSIS has developed a testing program that includes the capacity to test for malachite
green, nitrofurans, fluoroquinolones, gentian violet, pesticides, and other chemicals.
Product will be considered adulterated when co mpounds in fish, including heavy metals, 
pesticides, and antimicrobials, are found to be above tolerances set by the FDA and EPA, or if a compound is found but no tolerance exists for the compound. If a sample tests positive for a violative residue or other adulterant, or is misbranded based on 
species testing results, FSIS will immediatel y initiate the appropria te regulatory control 
action.
FSIS is also analyzing samples for Salmonella to determine the national baseline 
prevalence and levels of Salmonella on raw Siluriformes fish and fish products during 
the 18-month transitional period. Raw product positive Salmonella sample results will 
not result in regulatory control actions. After the 18-month transitional period, FSIS will 
update the sampling program based on sampling results and findings.
During the transitional period, while FSIS is learning about Siluriformes fish production 
practices and about the parameters affecting biological, chemical, and physical relatedness of hazards in fish in domestic  operations, FSIS will apply the mark of 
inspection prior to determining whether applicable FSIS test results for adulterants or 
species are acceptable. At this time, FSIS believes that fish are reared more similarly to poultry flocks than other livestock species in that exposure to possible contaminants, including medical treatment with drugs, is likely to impact all fish rather than individual 
fish. However, for imported product, because discrete units of product are presented for 
reinspection at the Point of Entry (POE) and such product generally is frozen, FSIS will 
not apply the mark of inspection until acceptable FSIS results for adulterants and species become available. 
Note : For lotting purposes, lots should be defined so that if a violative result were found 
for one lot, the product from another lot would not be implicated. In the United States, fish are routinely grown in the same pond and later harvested as a single population for 
slaughter. Most residues of public health concern are absorbed or ingested by the fish 
directly from the water. In addition, data supports that if one fish sampled from a pond contains a violative residue, most of the fish collected at the same time from the same pond would likely contain the same violative residue. Thus establishments are to be 
aware that it would be nearly impossible to justify a lotting system in which fish collected 
at the same time from the same pond are identified as separate lots.22
 For product exported to the United States, FSIS will conduct sampling for chemical 
residues speciation, and Salmonella, at official import inspection establishments (OIIEs) 
that have a GOI for Siluriformes fish. This sampling and testing will be conducted to ensure that the product is not adulterated due to the presence of illegal chemical 
residues, or, based on species testing, the product is not misbranded. In addition, FSIS 
will begin collecting data to determine the prevalence of Salmonella in imported raw 
fish.
If a domestic product sample tests positive for violative residues or other adulterants, 
FSIS may “collect samples of feed, fish, and water from producers, at intervals to bedetermined by the Administrator, for the purpose of verifying that fish are being raised 
under conditions that will yield safe, wholesome products” according to 9 CFR 534.2. 
9 CFR 548.3 describes that “samples of products, water, dyes, chemicals, 
preservatives, spices, or other articles in any official establishment shall be taken, 
without cost to the Program, for examination, as often as may be deemed necessary for the efficient conduct of the inspection.” That is, the FMIA provides that meat products derived from amenable species, including Siluriformes fish, must bear an official inspection legend in order to enter commerce.  
Net Weight Requirements for Siluriformes Fish and Fish Products
FSIS requires that labels of fish and fish products accurately display the net weight (see9 CFR 541.7(a) and (e), cross-referencing 9 CFR 317, subpart A, and 9 CFR 442). FSIS periodically verifies the accuracy of net weight statements by testing products in both official establishments and in commerce. Fish and fish products may be fresh, 
frozen (including individually quick frozen or “IQF”), ice-glazed, or encased-in-ice.  As 
stated in 9 CFR 442.2, FSIS adopts the net weight measuring procedures from the National Institute of Standards and Technology (NIST) Handbook 133(http://www.nist.gov/pml/wmd/pubs/hb133.cfm ).
For fresh or frozen fish or fish products, establishments should use the procedure 
described in NIST Handbook 133 Section 2.3. For ice-glazed or encased-in-ice products, establishments should use the procedure in Section 2.6. Neither procedure 
requires that the product be thawed in order to measure the net weight, but FSIS 
acknowledges that some thawing is inevitable under the procedure described in Section 2.6. For example, placing the product under a gentle spray of cold water to remove the ice glaze may partially thaw the product.
To verify accurate net weight labeling, establishments should also use the sampling 
plans recommended by NIST Handbook 133. For example, the Category B sampling plan located in NIST Handbook 133, Table 2.2, should be used for net weight 
determinations within official establishments. For all other testing, the sampling plan in 
Category A is recommended (see Table 2.1). This is the case whether the product is fresh, frozen, ice glazed, or encased in ice. Note that both Category A and B sampling 23
 plans require the tester to determine the number of minus package errors that exceed
the Maximum Allowable Variation (MAV). The MAV values for Category A sampling are found in Table 2.5 of NIST Handbook 133, and the values for Category B sampling are 
found in Table 2.9. FSIS will handle lots found out of compliance with the net weight 
requirements according to 9 CFR 442.5, Handling of failed product . 
Note : During the 18-month transitional period, FSIS will document noncompliance in 
lots if the net weight is over-declared resulting in economic adulteration of product, in accordance with 9 CFR 541.7(e), 317.2(c)(4), 442.2(a), and 531.1.   
Export and Import Requirements of Siluriformes Fish and Fish 
Products
Import Inspection
FSIS is responsible for ensuring that meat (including Siluriformes fish and fish 
products), poultry, and egg products imported into the United States are safe, 
wholesome, unadulterated, and properly labeled and packaged.  FSIS also verifies that meat, poultry, and egg products imported into the United States are produced under standards equivalent to U.S. inspection standards, and facilitates the certification of 
exported goods.  The FSIS regulations for imported Siluriformes fish and fish products 
are found in 9 CFR 557.
At the U.S. port-of-entry (POE), the U.S. Customs and Border Protection (CBP) verifies 
that the imported shipment meets customs and animal disease requirements.  Importers 
or their customs brokers must apply for FSIS reinspection by submitting either a paper application for inspection (FSIS Form 9540-1) or an electronic application (FSIS Message Set).  During the transitional period, FSIS will reinspect select imported 
shipments.  At the end of the transition al period, FSIS will reinspect all imported 
product.  The inspection application must be submitted to FSIS as early as possible, but no later than when entry is filed with CBP.  In addition to the application submitted to FSIS by the importer/broker, the foreign government must also provide a foreign 
inspection certificate for the shipment.  FSIS accepts either paper or electronic 
certification.   
When the product is presented for reinspection, FS IS import inspectors first check the 
inspection application and foreign inspection certification to assure the shipment is from 
an eligible country and establishment(http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/importing-
products/eligible-countries-products-foreign-establishments/eligible-foreign-
establishments ), and is properly certified by the foreign country.  Inspectors next 
examine each shipment for general condition and labeling and conduct the reinspection
assignments as directed by FSIS’ Public  Health Information System (PHIS). 
PHIS is a centralized computer database that generates reinspection assignments, 
receives and stores assignment results, and compiles performance histories for foreign 24
 establishments.  PHIS assigns FSIS inspectors the types of inspection (TOI) to be 
completed for a specific shipment based on programmed frequencies for the country, establishment, process category, species, and past performance.
 
Several TOI may be assigned by PHIS, includi ng net weight checks of retail packages; 
examination of container condition; examination for product defects; incubation of 
canned goods; and laboratory analysis for product composition, microbiological 
contamination, residues, and species.  Additionally, FSIS randomly samples importedproducts for drug and chemical residues.
Products that pass FSIS reinspection are stamped with the USDA mark of inspection 
and may enter U.S. commerce for distribution and use as if they were produced domestically.  If imported meat or poultry products do not meet U.S. requirements, they are stamped "U.S. Refused Entry," and within 45 days must be exported, destroyed, or 
converted to animal food (if eligible and with the approval of the FDA).  For meat 
products that are refused entry solely for misbranding, the importer has the opportunity to correct the label violation and bring the product into compliance within the 45 day timeframe.  Relabeling of the product must be done with FSIS present, under reimbursable services, and may require coordination with the exporting country’s 
government and the specific exporter to bring the product into compliance
.   
 
A shipment that bypasses FSIS reinspection and enters U.S. commerce (Failure to 
Present, or FTP) is no longer eligible for FSIS reinspection.  The product must be 
destroyed or re-exported, and may be subject to recall.  FSIS will request, through CBP, 
redelivery of FTP shipments, and that associated CBP penalties are applied. 
Imports during Transitional Period
On the Agency’s Web site at http://www.fsis.usda.gov/siluriformes , FSIS has published 
a list of foreign countries and foreign establishments that may continue to export 
Siluriformes fish and fish products to the United States during the transitional period. 
FSIS has also posted on this Web site a list of official import inspection establishments 
that are approved for Siluriformes fish and fish products import activities. 
Brokers who have not registered with FSIS should complete and submit FSIS Form 
5020-1, Registration of Meat and Poultry Handlers, which can be found at: 
https://www.fsis.usda.gov/wps/wcm/connect/245282ee-4cd5-4247-8fe0-
04f8b7e94db5/Form-5020-1.pdf?MOD=AJPERES .
Imports during Full Enforcement
FSIS has provided importers with a checklist identifying basic requirements that need to 
be met in order to import meat (which includes Siluriformes fish), poultry and processed 
egg products to the United States. The checklist includes the following:25
 xProducts must originate from eligible countries and eligible establishments 
approved to export to the United States.
xUSDA’s Animal and Plant Health Inspection Service (APHIS) restricts some 
products from entering the United States because of animal disease conditions in the country of origin.  For information on restrictions related to animal diseases 
and information about APHIS, contact the APHIS Veterinary Services, NationalCenter for Import and Export (http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/importexport ).
xCountries and establishments become eligible following an equivalence 
determination process by FSIS.
xImported products must meet the same labeling requirements as domestically
produced products.
xAfter filing the necessary forms for CBP ( http://www.cbp.gov/trade/basic-import-
export ) and meeting animal disease requirements of APHIS, all imported meat, 
poultry and processed egg products must be presented for reinspection by FSIS 
at an official import establishment.
Import Hold-and-Test Sampling Procedure 
FSIS samples imported product, in part, for drug, pesticide, and other chemical residues to ensure that the products are safe, wholesome, and not adulterated. Drug, pesticide, or other chemical residues present at levels in excess of tolerances or action levels set 
by FDA or EPA, or dyes or other residues not approved for use in amenable species 
including Siluriformes fish and fish products adulterate these products. Product is also adulterated if no tolerance exists.  During the transitional period, FSIS is conducting random and targeted sampling and testing of both domestic and imported Siluriformes 
products, in part, for violative chemical residues until full implementation of the 
Siluriformes fish and fish product inspection regulations which begin on September 1, 2017.
In order to make the best use of available resources for sampling and testing during the 
transitional period and to ensure that the transitional process is as smooth and effective as possible for all parties, while still fulfilling our mission to protect public health, FSIS is following an interim policy (outlined below) specifically for imported products. During 
the transitional period, if imported Siluriformes fish and fish products are determined to
be violative through testing for drugs, pesticides, dyes, metals, nitrofurans, or other chemical residues that are not permitted for use or are found in excess of acceptable tolerance or action levels, FSIS will:
xImmediately notify the Central Competent Authority (CCA) – the agency or 
agencies responsible for food inspection – for the country in which the shipping 
establishment is located of the findings.  26
 oFSIS will expect a timely response from  the CCA that ensures appropriate 
corrective actions are implemented.
xImmediately notify the United States importer of record (IOR) responsible for the 
shipment, and other known importers of Siluriformes fish products from the same foreign establishment. The IOR can choose to return subsequent shipments 
from the same producing establishment back to the country of origin or to hold such entries intact and not release them into commerce until they have sampled and tested the product through a third-party laboratory. If the IOR chooses to 
sample subsequent shipments, the laboratory’s scope of accreditation must 
include methods that detect and confirm the compounds identified by FSIS in the Chemical Laboratory Guidebook, and results must be presented to the Agency 
through an analytical package submission that shows the product is “not 
adulterated.” 
oThe IOR will have to notify FSIS of th e location of the shipments that are 
on hold. The location of the shipments may or may not be an official import inspection establishment (“I-house”).
oFSIS may elect to collect a sample from such shipments.
oThe IOR should obtain and submit information about each shipment that 
provides the rationale as to why the shipment is chemically independent of the shipment found by FSIS to be positive for a chemical residue.
xHave the IOR submit the private laboratory analytical information packages along 
with the rationale for why the shipment is chemically independent of the shipment 
found by FSIS to be violative for a chemical residue to the Agency at 
importinspection@fsis.usda.gov for review. 
xThe Agency will review the packages and analytical results to decide whether the 
shipment should be released into co mmerce or refused entry and if FSIS will 
collect a verification sample from this shipment. At a minimum, laboratory 
packages should include:
oDescription of the product including identification and size of lot;
oRationale from the establishment to support why fish in this shipment are 
chemically independent from the violative lot from the same establishment 
(e.g., fish were sourced from a different supplier or pond);
oProduction dates for fish in the shipment;
oName and accreditation number of the private laboratory;
oType of analysis conducted;
oAnalytical method and results;
oDetails about how the sample was collected and integrity maintained;
oDetails about sample preparation;
oStandard data; and
oDetails about instrumentation used.
Note :T h e  F D A ’ s  Submission of Laboratory Packages by Accredited Laboratories is the 
best available guidance on the quality and type of test data and information from 
accredited laboratories FSIS would expect to see in a laboratory package submission. 
IORs that follow the guidance in this document can be fairly certain that they would 27
 meet FSIS expectations when the package also includes the few FSIS-specific items 
bulleted above.
FSIS may pursue a recall action for any product with violative residues that is not 
destroyed or returned to the exporting country intact. FSIS will also pursue a recall action for any product that enters commerce without submission of a laboratory 
package that contains test results and chemical independence rationale after the time in 
which the IOR, and all other importers, has been notified of a FSIS-positive test result from the same establishment.  
Once the CCA proffers adequate corrective measures that have been effectuated and a 
production date is assigned to fish from the establishment that is determined to be chemically independent of the fish in the shipment found by FSIS to be violative for a chemical residue, FSIS will notify the CCA and importers that shipments of fish 
produced on or after the implementation date for corrective actions are no longer 
subject to the hold-and-test sampling protocol defined in this communication for Siluriformes fish products.
Questions about this process should be submitted to importinspection@fsis.usda.gov.
Export Inspection
Effective April 1, 2016 FSIS Form 9060-5S, Siluriformes Fish and Fish Products Export 
Certificate of Wholesomeness became available through the Materiel Management 
Service Center’s (previously known as the Beltsville Service Center) Web site at https://www.bsc.usda.gov/ or by calling toll free at 1-877-576-6329. Until FSIS
inspectors have received their first order of Form 9060-5S, U.S. Department of 
Commerce (USDC) National Oceanic and Atmospheric Administration (NOAA) may 
continue to issue their own certificates at slaughter and slaughter/processing establishments. The exporter should work with the slaughter/processing establishment to determine what is needed for the export of Siluriformes fish. The export checklist 
also provides an overview of the steps that need to be taken when exporting meat, 
poultry, or proces sed egg products from the United States , and may be useful as an 
overview for Siluriformes fish.
On September 1, 2017, the products must be inspected and passed by FSIS and 
receive the USDA mark of inspection in order to export Siluriformes fish and fish products from the United States.  FSIS is only involved with one aspect of exporting,which is certification.  This includes the attestations and other information on the 
certificate form(s) that are signed by FSIS inspection program personnel.  Exporters and 
the applicant establishment are responsible for making sure that product to be exported meets the receiving country’s requirements as posted on the FSIS Web site.
Note : There is a difference between U.S. export regulations and foreign export 
requirements.  FSIS regulations are based on the statutes or laws of the United States, and basically all the regulations require is that an export certificate be issued to attest to the fact that the product for export is wholesome.  Foreign requirements are in addition 28
 to domestic regulatory requirements that must be met as a condition for export to a 
particular country.  The additional conditions to be met may include animal health or public health attestations, facility requirem ents, inspection procedures and labeling.  
Whether or not FSIS agrees with the rationale for additional foreign requirements, FSIS 
must ensure compliance to certify products for that country.
Export Library
FSIS provides exporters with a checklist identifying basic requirements they need to 
meet to be able to export meat, poultry, and processed egg products from the United 
States. The checklist includes the following statements: 
x The FSIS Export Library lists the export requirements for specific countries (see 
http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/exporting-
products/export-library-requirements-by-country ).
oThese files contain information FSIS obtains by communicating directly
with government officials in the importing country.
o If a country is not listed in the Export Library, it should be assumed that 
either nothing is known about that country's import requirements or it has noadditional requirements, and FSIS will issue the FSIS Form 9060-5, “MEAT 
AND POULTRY EXPORT CERTIFICATE OF WHOLESOMENESS,” with noadditional information in the "Remarks" section.
oFor a country that is not listed, exporters are advised to work closely with 
the importer in that country for information regarding the eligibility of the product, certification requirements, and the existence of a valid import permit for the product.
xThe Export Library also lists the U.S. official establishments eligible to export to 
specific countries.
oMost countries accept products from all federally authorized official
establishments, but some only accept product from establishments that have been pre-certified by FSIS. FSIS pre-certifies an establishment by adding it to the list of eligible establishments and sending the updated list to the requesting country. In the case of countries accepting product from all federally authorized establishments, this is indicated in the country requirements under the section entitled "Plant Eligibility."
oIf the country requires pre-certification of the establishment, the exporter
should obtain and complete FSIS Form 9080-3, “ESTABLISHMENT APPLICATION FOR EXPORT,” from the FSIS inspection official assigned to the establishment or from the FSIS Web site and submit the application through the inspector to the appropriate FSIS DO. 
xIf the product is eligible for export to a specific country, the exporter should
complete a copy of FSIS Form 9060-6 ,“APPLICATION FOR EXPORT 
CERTIFICATE.”  The exporter should submit the completed form to the FSIS 
inspector who performs export reinspection.29
 oThe exporter should read the form carefully because it requires the 
exporter to certify that the products meet the import requirements of the country to which the products are being exported.  
oThe inspector will sign the applic ation and provi de a blank export 
certificate or the certificate's serial number to the exporter. The serial number on the certificate must be stamped on each shipping container with the export stamp required by 9 CFR 322.1 (a).
xThe exporter should present the export certificate for signature to the appropriate 
FSIS signing official along with any other certificates required by the country. 
oMost certificates may be signed by the FSIS inspector, but some countries 
may require the signature of the FSIS Public Health Veterinarian (PHV). 
oThe country requirements will indicate when the signature of the FSIS 
PHV is required.
oIf the country requirements do not indicate a signature requirement, the 
signature of an FSIS inspector will suffice.
xThe original copy of the certificate w ill be provided to the exporter and must be 
provided to the importing country with the shipment. 
oFSIS Form 9060-5S will be the FSIS form for all Siluriformes fish exports, 
unless a country requires a different form.  For example, Canada requirescertification of meat and poultry products on FSIS Form 9135-3, and Russia requires certification of poultry products on FSIS Form 9450-4.  In addition, a Letterhead Certificate (LC) is often needed because of the number of required attestations.  The LC requires an FSIS signature and always accompanies the relevant 9060-5 or dedicated certificate. 
oOnly statements found in the FSIS Export Library will be certified by FSIS.
Recall and Food Defense Plans
Recalls and the Recall Plan
A recall is a voluntary action conducted by a firm to remove adulterated or misbranded 
product from commerce.  FSIS coordinates with the official establishment to ensure that recalled product has been properly identified and removed from commerce by verifying the effectiveness of the establishment’s recall activities.  FSIS also notifies the public about product recalls.    
FSIS classifies recalls a ccording to three levels:
xClass I:  There is a reasonable probability that eating the product will cause 
serious, adverse health consequences or death.30
 xClass II:  There is a remote probability of adverse health consequences if the 
product is eaten.
xClass III:  Eating the product will not cause adverse health consequences.
Domestic official establishments must develop and maintain a written recall plan in the 
event adulterated or misbranded product enters commerce (9 CFR 532.2, referencing 9 CFR 304.3).  The written recall plan must cont ain the procedures th e establishment will 
use for the recall of any product produced and shipped by the establishment, including how the establishment will determine the need for a product recall and all of the procedures the establishment will use to conduct the recall.  
Also, domestic official establishments must notify the appropriate FSIS DO within 24 
hours of learning or determining that it has received or shipped adulterated or misbranded product into commerce (9 CFR 537.3, referencing 9 CFR 418).  The official establishment must inform the DO of the type, amount, origin and destination of the adulterated or misbranded product.
All records associated with the recall plan and documentation of procedures must be 
available for FSIS review and copying. FSIS recommends that official establishments periodically conduct recall simulations to test the effectiveness of the recall plan.
The guidebook “How to Develop a Meat and Poultry Product Recall Plan,” as well as a 
sample recall plan for fish, is available on the FSIS Web site at http://www.fsis.usda.gov/wps/wcm/connect/d87d635d-75fa-4a9b-8301-
378675435a68/RecallPlanBooklet.pdf?MOD=AJPERES . 
Note: FSIS is not requiring that Siluriformes establishments maintain recall plans until 
after the transition period.  Similarly, FSIS is not enforcing requirements that theseestablishments notify FSIS within 24 hours of shipping or receiving adulterated or misbranded product until after the transitional period.
Food Defense and Food Defense Plans
Food defense is the protection of food products from intentional contamination or 
adulteration where there is an intent to cause public health harm and/or economic disruption.  Implementing food defense measures is voluntary; however, it is encouraged as a good business practice and to further protect public health.
In order to better prevent and prepare for an intentional attack on meat (which includes 
Siluriformes fish), poultry, and process ed egg products, FSIS conducts vulnerability 
assessments of these food systems.  Based upon its assessments, FSIS develops countermeasures or food defense practices that establishments can implement to protect the food supply.  The Agency also conducts research activities and develops guidance materials and food defense training programs.  These initiatives are conducted in collaboration and coordination with other Federal, State, and local partners, including academia and industry.
The Agency currently monitors FSIS-regulated facilities to determine the extent to which 
establishments are implementing food defense practices. This is done through food 31
 defense tasks performed by FSIS in-plant inspection personnel.  The information from 
these tasks assists FSIS in determining what further measures may need to be taken in 
the area of food defense.  
A functional food defense plan can help establishments identify steps to take to 
minimize the risk that food products in the establishment will be intentionally tampered 
with or contaminated. These should take into account not only the official establishment, but also the feed supply, transportation, and farms where the fish are raised. Afunctional food defense plan is: 1) developed (documented and signed), 2) implemented (food defense practices are implemented), 3) tested (food defense practices are monitored and validated), and 4) reviewed and maintained (at least annually).  
FSIS does not require official establishments to adopt a functional food defense plan; 
however, the Agency strongly encourages establishments to do so.  Although the plan should be in place at all times, it may be particularly helpful during emergencies.  During a crisis, when stress is high and response time is at a premium, a documented set of procedures improves an establishment’s ability to respond quickly.  A functional food defense plan helps establishments maintain a safe working environment for employees, provide a quality product to customers, and protect the bottom line. 
FSIS developed a generic food defense plan template for fish farmers and producers, in 
addition to food defense guidelines for fish production and processing. To access these documents and other food defense resources, visit the FSIS web site at www.fsis.usda.gov/fooddefense . In addition, questions regarding food defense can be 
sent to: FoodDefense@fsis.usda.gov .
References  
FDA’s Fish and Fishery Products - Hazards and Controls Guidance  (Fourth Edition).
2011. Retrieved from: 
http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM251970.pdf . 
FSIS Compliance Guidance for Label Approval. 2015. Retrieved from: 
https://www.fsis.usda.gov/wps/wcm/connect/bf170761-33e3-4a2d-8f86-
940c2698e2c5/Comp-Guide-Labeling-Evaluation-Approval.pdf?MOD=AJPERES .
FSIS Compliance Guideline HACCP Systems Validation. 2015. Retrieved from: 
http://www.fsis.usda.gov/wps/wcm/connect/a70bb780-e1ff-4a35-9a9a-
3fb40c8fe584/HACCP_Systems_Validation.pdf?MOD=AJPERES.
FSIS Notice 23-16, CONSUMER SAFETY INSPECTORS RESPONSIBILITIES AT FISH (OF THE ORDER SILURIFORMES)  ESTABLISHMENTS DURING THE 18-
MONTH TRANSITIONAL PERIOD. 2016. Retrieved from: 
https://www.fsis.usda.gov/wps/wcm/connect/9dc3dddb-d0d7-42af-bd48-
dc9af16e003f/23-16.pdf?MOD=AJPERES .
Integrated Taxonomic Information System. Available at: www.itis.gov . 32
 Jensen, G.L. 1990. Transportation of warmwater fish: procedures and loading rates.
Southern Regional Aquaculture Center, Publication No. 392, Stoneville, Mississippi. 
USA.
Jensen, G.L., and Brunson, M.W. 1992. Harvesting Warmwater Fish. Southern 
Regional Aquaculture Center, Publicati on No. 394, Stoneville, Mississippi. USA.
Minchew, C.D., Fondren, M.W., Robinson, E.H., Watson, J.W., and Taylor, C.W. 2007. 
Advances in Catfish Harvesting Gear: Seines and Live Cars. Southern Regional Aquaculture Center, Publication No. 1805, Stoneville, Mississippi. USA.
Silva, J.L. 2016. Relevance of Water Quality Parameters to Pond Production
(Presentation). Department of Food Science, Nutrition and Health Promotion 
Mississippi State University.
United States Department of Agriculture, Food Safety and Inspection Service. 2015. 
How to Develop a Meat and Poultry Product Recall Plan. Retrieved from: 
https://www.fsis.usda.gov/wps/wcm/connect/d87d635d-75fa-4a9b-8301-
378675435a68/RecallPlanBooklet.pdf?MOD=AJPERES .
United States Department of Agriculture, Food Safety and Inspection Service. 
Inspection Program for Siluriformes Fish, Including Catfish. Available at: http://www.fsis.usda.gov/siluriformes.
United States Department of Agriculture, Food Safety and Inspection Service. Export Library – Requirements by Country. Available at: https://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/exporting-
products/export-library-requirements-by-country .
United States Department of Agriculture, Food Safety and Inspection Service. 2015. 
Mandatory Inspection of Fish of the order Siluriformes and Products Derived from Such Fish. Federal Register Volume 80, Number 231 (80 FR 75589).
United States Department of Agriculture, Food Safety and Inspection Service. 2016. 9 
CFR Subchapter F – Mandatory Inspection of Fish of the Order Siluriformes and Products of Such Fish (Parts 530-561).
United States Department of Agriculture, Food Safety and Inspection Service. 2016. 
Sanitation. 9 CFR Part 416.
United States Department of Agriculture, Food Safety and Inspection Service. 2016. 
Hazard Analysis and Critical Control Point (HACCP) Systems. 9 CFR Part 417.
United States Department of Commerce, National Institute of Standards and 
Technology. 2017. Handbook 133. Available at: http://www.nist.gov/pml/wmd/pubs/hb133.cfm .
United States Department of Health and Human Services, Food and Drug 
Administration. 2012. Guidance for Industry: The Seafood List – FDA’s Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce. Available at: 33
 https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/
seafood/ucm113260.htm .
United States Department of Health and Human Services, Food and Drug 
Administration. 2009. Guidance for Industry: Submission of Laboratory Packages by Accredited Laboratories. Available at: 
https://www.fda.gov/RegulatoryInformation/Guidances/ucm125434.htm .
Wynne, F., and Wurts, W. 2009. Live-Hauling Channel Catfish. Kentucky State 
University, Division of Aquaculture, Cooperative Extension Program.
Wynne, F., and Wurts, W. 2011. Transportation of Warmwater Fish: Equipment and 
Guidelines. Southern Regional Aquaculture Center, Publication No. 390 (Revision),Stoneville, Mississippi. USA.Attachment 1A – Ice Pack Product Flow Chart 
                                               
      
 
 Receive 
Stun 
Sorting/Grading 
De-Head 
Eviscerate 
Skin 
Chill 
Size Grade Steaks Fillet 
Skin Fingers 
Strips 
Chill/Wash 
Trim Nuggets 
Size Grade 
Box/Ice 
Cooler 
Box/Weigh 
Ice Pack 
Label 
Storage (Cooler) 
Ship CCP 
CCP 
CCP CCP 
Returned Product Rework Product 
Optional – Can be 
conducted at any 
point in the process Attachment 1B –IQF Product Flow Chart 
                                                  
Stun 
Sorting/Grading 
De-Head 
Eviscerate 
Skin 
Chill 
Size Grade Steaks Fillet 
Skin Fingers 
Strips 
Chill/Wash 
Trim Nuggets 
Size Grade Box/Ice
Cooler 
Weigh 
Label 
Metal Detection 
Ship CCP Receive 
Inject 
Storage (Freezer) Ice Glaze 
Box CCP 
IQF  
CCP 
Returned Product Rework Product 
Optional – Can be 
conducted at any 
point in the process Attachment 1C – Breaded IQF Product Flow Chart 
                                                
Stun 
Sorting/Grading 
De-Head 
Eviscerate 
Skin 
Chill 
Size Grade Steaks Fillet 
Skin Fingers 
Strips 
Chill/Wash 
Trim Nuggets 
Size Grade Box/Ice 
Cooler 
Bread 
IQF 
Box 
Label 
Metal Detection CCP 
CCP Tumble (Optional) 
Weigh Pre-Dust 
Batter 
Ship Storage (Freezer) Inject/Marinade (Optional) CCP 
CCP 
Rework Product 
Optional – Can be 
conducted at any 
point in the process Returned Product Receive CCP Attachment 2
GENERIC CATFISH PRODUCER OPERATION  
PROCESSING STEPS 
PROCESS STEPS
Operation      Description
1. Receiving Ingredients/Packaging Materials Incoming ingredients and packaging 
materials are inspected and stored.  
2. Receiving Live Catfish Live fish are transported from the pond 
to the receiving station in live haul trucks. Fish are held in holding tanks or passed directly to the processing line.
3. Stunning Fish are exposed to a low voltage 
electric current for a few seconds.
4. Sorting/Grading Fish are loaded onto a weight grading
system to be sized to the different processing lines. 
5. Deheading (Whole Dressed Fish) Whole dressed fish are deheaded using 
an electric band saw or mechanical deheader. (Some processors may process: a) Whole Round Fish – Fish that have not been deheaded, eviscerated or skinned; or b) Whole Round and Gutted (HOSO) Fish – Fish that are eviscerated only.)
6. Slitting/Eviscerating    Deheaded fish are conveyed to the
evisceration station where the operatorsusing a sharp knife slit the fish and use a vacuum extractor to remove the viscera, or the fish are mechanically slit and eviscerated.
7. Skinning Skin is removed from whole fish with a
mechanical skinner using manual labor.Skin from fillets is mechanically 
removed after the fillets are cut.
8. Filleting Filleting may be accomplished using 
either manual or mechanical procedures.
9. Chilling Whole dressed fish and/or fillets are 
placed into a chilled water tank in order to reduce the fish temperature. Normally the water temperature in the chiller is kept below 40°F.
10. Trimming Fillets are trimmed to remove residual 
bones, fins, and the belly flap.  Belly flaps may be additionally trimmed or split, and then are referred to asnuggets.
11. Size Grading (Whole fish/fillets) Whole fish and fillets are electronically 
size graded for the purpose of further processing and/or commercialization.
12. Boxing/Icing (Holding in tubs, optional) Whole fish, fillets, nuggets, strips,
fingers are packed in tubs and covered with ice.  Thereafter, the product may be 
held in coolers until ready for further 
processing.
13. Marinading (optional) (B readed IQF Product)  Fillets are 
marinaded with flavorings, phosphates, etc. 
14. Tumbling (optional) (Breaded IQF Product) Fille ts are placed 
in a tumbler with flavoring, phosphates, etc.  
15. Injecting (IQF Product/Breaded IQF Product) 
Mechanically inject fish products with a sodium tripoly-phosphate solution to enhance shelf-life.  
16. Predust, Batter and Breading (Br eaded IQF Product) Fillets, nuggets, 
strips, fingers go through a process of:oPredusting: The fillets are 
covered with a dry mixture which absorbs surface moisture and improve adhesion of the batter to the fillets.
oBattering: Fillets are coated with 
a liquid mixture, which may consist of a mixture of water, starch, flour and seasoning.
oBreading: Fillets ar e covered with 
a dry mixture, such as flour, starch and seasoning.
17. Freezing - IQF Product Whole dressed fish, fillets, fingers, 
strips, nuggets and steaks areindividually quick froze (IQF) through a mechanical spiral freezer and sent to weigh, pack and label. 
18. Ice Glazing – IQF Product IQF products, excluding breaded 
products, are water glazed before packing to form a protective ice coating to prevent dehydration. 
19. Weighing/Packing/Labeling Product is placed in individual or master
cartons, then weighed and labeled.
20. Metal Detecting (IQF Product/Breaded IQF Product) 
Finished IQF product cases are passed through metal detection prior to frozen storage. 
21. Storage (Ice Pack Product) Store finished fresh-
packed products in the cooler.  
(IQF Product/Breaded IQF Product) 
Store IQF products in holding freezer.
22. Returned Product  Returned product is inspected.23. Shipping Product is selected by description and 
pack date and loaded into refrigerated trucks for distribution.24. Reworking Product (optional) Product is reworked immediately and 
placed back into production. This can be conducted at any point in the process. Attachment 3 
Raw Model
HAZARD ANALYSIS – RAW PRODUCT – CATFISH
12 3 4 5 6
Process Step Food Safety Hazard Reasonably 
Likely to 
Occur?Justification If Yes in Column 3, 
What Measures Could 
be Applied to Prevent, 
Eliminate or Reduce Critical 
Control 
Point
the Hazard to an 
Acceptable Level?
Receiving 
IngredientsBiological – Microbial 
contamination  No Pre-requisite 
program - Company purchasing specifications, store ingredients in designated areas, and systemic review of incoming ingredients.
Chemical –
contaminationChemical No Pre-requisite 
program - Company purchasing specifications, store ingredients in designated areas, and systemic review of incoming ingredients.Physical – Physical 
contaminationNo Pre-requisite 
program - Company purchasing specifications, store ingredients in designated areas, and visual inspection.
Receiving Live CatfishBiological – Microbial 
contaminationNo Product to be fully 
cooked.
Chemical Yes Aquaculture drugs 
and pesticides.
Fish is a food 
allergen.Company purchasing 
specifications and random lab testing.
Fish will be properly 
labeled at weigh/pack/label.1C
2B
Physical No No metal-to-metal 
contact at this step.
Stunning Biological No No hazard identified
Chemical No No hazard identified
Physical No No hazard identified
Sorting/Grading Biological No No hazard identified
Chemical No No hazard identified
Physical No No hazard identified
Deheading (Whole 
Dressed Fish) 
Note: Some 
processors may process: a) Whole Round Fish – Fish that have not been Biological –
Pathogens from non-potable waterNo SSOPs in place to 
ensure potable water is used. Process time is short and product will chill to below 40 degrees F. Follow and monitor parameters in FDA deheaded, 
eviscerated or skinned; or b) Whole Round and Gutted (HOSO) Fish – Fish that are eviscerated only.Fish and Fisheries 
hazard control guide, APPENDIX 4: Bacterial Pathogen Growth and Inactivation Table A-1.
Chemical – Incorrect sanitizer levelsNo SSOPs in place to 
ensure proper use of santizers.
Physical No No hazard identified
Slitting/ Eviscerating
Note: In some 
automated systems head removal, gutting, 
skinning and 
filleting all occur almost simultaneously.  In manual fish processing facilities these functions are performed one at a time.Biological – Microbial
contamination
Pathogens from non-
potable waterNo Product is to be fully 
cooked.
SSOPs in place to 
ensure potable water is used. Process time is short and 
product will chill to 
below 40 degrees F. Follow and monitor parameters in FDA Fish and Fisheries hazard control guide, APPENDIX 4: Bacterial Pathogen Growth and Inactivation Table A-1.
Chemical – Incorrect sanitizer levels No SSOPs in place to 
ensure proper use of santizers.
Physical No No hazard identifiedSkinning Biological – Microbial 
contamination
Pathogens from non-
potable waterNo Product to be fully 
cooked.
SSOPs in place to 
ensure potable water is used. Process time is short and product will chill to below 40 degrees F. Follow and monitor parameters in FDA Fish and Fisheries hazard control guide, APPENDIX 4: Bacterial Pathogen Growth and Inactivation Table A-1.
Chemical – Incorrect sanitizer levelsNo SSOPs in place to 
ensure proper use of santizers.
Physical No No hazard identified
Filleting Biological – Microbial 
contamination
Pathogens from non-
potable waterNo Product to be fully 
cooked.
SSOPs in place to 
ensure potable water is used. Process time is short and product will chill to below 40 degrees F. Follow and monitor parameters in FDA Fish and Fisheries 
hazard control guide, APPENDIX 4: Bacterial Pathogen Growth and Inactivation Table A-1.
Chemical – Incorrect sanitizer levelsNo SSOPs in place to 
ensure proper use of santizers.
Physical No No hazard identified
Chilling Biological – Microbial 
contamination
Pathogens from non-
potable waterNo Product to be fully 
cooked.
SSOPs in place to 
ensure potable water is used. Process time is short and 
product will chill to 
below 40 degrees F. Follow and monitor parameters in FDA Fish and Fisheries hazard control guide, APPENDIX 4: Bacterial Pathogen Growth and Inactivation Table A-1.
Chemical – Incorrect sanitizer levelsNo SSOPs in place to 
ensure proper use of santizers.
Physical No No hazard identifiedTrimming –
NuggetsBiological – Microbial 
contamination
Pathogens from non-
potable waterNo Product to be fully 
cooked.
SSOPs in place to 
ensure potable water is used. Process time is short and product will chill to below 40 degrees F. Follow and monitor parameters in FDA Fish and Fisheries hazard control guide, APPENDIX 4: Bacterial Pathogen Growth and Inactivation Table A-1.
Chemical – Incorrect sanitizer levelsNo SSOPs in place to 
ensure proper use of santizers.
Physical No No hazard identified
Size Grading (Whole fish/fillets)Biological – Microbial 
contamination
Pathogens from non-
potable waterNo Product to be fully 
cooked.
SSOPs in place to 
ensure potable water is used. Process time is short and product will chill to below 40 degrees F. Follow and monitor parameters in FDA Fish and Fisheries 
hazard control guide, APPENDIX 4: Bacterial PathogenGrowth and Inactivation Table A-1.
Chemical No No hazard identified
Physical No No hazard identified
Boxing/Icing(Holding in tubs, optional)Biological –
Pathogens from non-potable water used for iceNo SSOPs in place to 
ensure potable water is used. Follow and monitor parameters in FDA Fish and Fisheries hazard control guide, APPENDIX 4: Bacterial Pathogen 
Growth and 
Inactivation Table A-1.
Chemical No No hazard identified
Physical No No hazard identified
Marinading(Optional)Biological –
Pathogen outgrowthNo Temperatures of the 
liquid marinade liquids are monitoredonce hourly and kept below 40°F to
prevent pathogen outgrowth.
Marinade Pre-
requisite control program.
Chemical – Additives 
(flavoring, phosphates, etc.)No Documented 
cleaning procedures of equipment between products; SSOPs in place to prevent cross-contamination of addtitives (flavoring, phosphates, etc.).
Physical No No hazard identified
Tumbling (Optional)Biological – Microbial 
growth/cross-contamination between product change-overNo Period of time is 
short and SSOPs in place to prevent cross-contamination between product change-over and to ensure potable water 
is used.
Chemical – Additives 
(flavoring, phosphates, etc.)No Documented 
cleaning procedures of equipment between products; SSOPs in place to prevent cross-contamination of addtitives (flavoring, phosphates, etc.). 
Physical No No hazard identified 
(Not likely that blades in the tumbler would pose a metal contamination 
problem.)
Injecting Biological – Microbial 
growth/cross-contamination between product change-overNo Period of time is 
short and SSOPs in place to prevent cross-contamination between product change-over and to ensure potable water is used.
Chemical – Addition of sodium tripoly-phosphate (STP)No Documented 
cleaning procedures of equipment between products; SSOPs in place to prevent cross-contamination from addtition of sodium tripoly-phosphate (STP).
Physical Yes Damaged/broken 
needlesVisual inspection; 
controlled at metal detecting step.1P
Predust, batter 
and BreadingBiological 
Pathogens from non-
potable waterYes
NoMicrobial growth ( S. 
aureus enterotoxin)
SSOPs in place to 
ensure potable water is used. Batter temperature 
should not exceed 50°F for more than 12 hours; if so, then it will be discarded.1BChemical - Additives No Documented 
cleaning procedures of equipment between products; SSOPs in place to prevent cross-contamination of addtitives (flavoring, phosphates, etc.).
Physical Yes Metal from 
equipment or beltsControlled at metal 
detecting step.1P
Freezing (IQF/IQF 
Breaded Product)Biological No No hazard 
identified
Chemical No No hazard identified
Physical Yes Metal from IQF belt Controlled at metal 
detecting step.1P
Ice Glazing (IQF 
Product)Biological –
Pathogens from non-potable waterNo SSOPs in place to 
ensure use of potable water to ice glaze..
Chemical No No hazard identified
Physical Yes Metal from 
equipment or beltsControlled at metal 
detecting step.1P
Weighing/Packing/
LabelingBiological Yes Fish is a known food 
allergenAccurate label 
declaration of fish.2B
Chemical Yes Additives introduced 
must be identifiedLabels will list all 
additives and other known allergens; verify accuracy of product labels.2CChemical Yes Ink used in labeling 
can leach from packaging onto product, leading to residue on productCompounds used in 
labeling or other food contact must be of food grade3C
Physical
Economic 
adulteration, the average sample net weights will meet or exceed stated net weight.Yes
NoProduct could be 
packaged with metal fragments from equipment or belts.
Prerequisite 
program; employees will be trained to properly use the scales and the scales will be calibrated.Controlled at metal 
detecting step.1P
Metal Detecting Biological No No hazard identified
Chemical No No hazard identified
Physical Yes Product could be 
packaged with metal fragments from equipment or belts.Packaged product 
passes through an operating metal detector to detect metal fragments.1P
Cooler Storage
(Ice Pack Product)Biological Yes Pathogens growth,
toxin formation.Maintain cooler
temperature below 40°F.3B
Chemical No No hazard identified
Physical No No hazard identified
Freezer Storage 
(IQF/Breaded IQF Product)Biological – Microbial 
growth if thawedNo Alarm if holding 
temperature is greater than 20°F.
Chemical No No hazard identifiedPhysical No No hazard identified
Returned Product Biological –
Pathogen outgrowthNo Returned product 
inspection program in place.
Chemical No No hazard identified
Physical No No hazard identified
Shipping Biological –
Pathogen growth, toxin formationNo Monitor truck 
temperature.
Chemical No No hazard identified
Physical No No hazard identified
Reworking Product(Optional)Biological –
Pathogen outgrowthNo Product Rework 
Program - Product is immediately reworked and placed back into production to ensure that product cools below 40°F.
Parameters in FDA 
Fish and Fisheries hazard control guide, APPENDIX 4: Bacterial Pathogen Growth andInactivation Table A-1 are being monitored and followed.
Chemical No No hazard identified
Physical No No hazard identifiedHACCP PLAN
PROCESS CATEGORY: RAW PRODUCT
PRODUCT EXAMPLE: CATFISH
CCP# and 
LocationCritical Limits Monitoring 
Procedures and 
FrequencyHACCP 
RecordsVerification 
Procedures and 
FrequencyCorrective Actions
1C
Receiving Live FishNo lot of fish 
may exceed established action levels, tolerances or guidance levels for pesticides and aquaculture drugs.Obtain quarterly 
fish samples per year and analyze for pesticides and aquaculture drugs. 
Review of LOGs 
and supplier’s aquaculture 
treatment records 
at beginning of contract or purchase agreement by QA managerLaboratory 
Analysis Reports
Corrective 
Action Log
LOG from 
supplier
Aquaculture 
Drug Withdrawal 
Time from supplierTest results by an 
outside lab. Samples are collected at a frequency to ensure that all suppliers are covered within a 24-month period.Refuse to accept fish 
from suppliers until evidence is obtained that the pesticide and/or aquaculture drug has been eliminated.
Signature: __________________________________ Date: __________________________HACCP PLAN
PROCESS CATEGORY: RAW PRODUCT
PRODUCT EXAMPLE: CATFISH
CCP# and 
LocationCritical Limits Monitoring 
Procedures and 
FrequencyHACCP 
RecordsVerification 
Procedures and 
FrequencyCorrective Actions
1B
Predust, Batter and BreadingBatter 
temperature should not exceed 50°F for more than 12 hours or 70°F for more than 3 hours, cumulatively, 
to prevent S. 
aureus growth 
and toxin 
formation.Batter 
temperature and time of exposure at temperatures above 50°F and above 70°F with a calibratedthermometer every hour by QA staff or 
designated 
employee.Batter 
TemperatureLog
Thermometer 
Calibration LogQA will calibrate
thermometer daily according to established calibration procedure. Batter temperatures takenhourly and recorded on Batter Temperature Log.If batter temperature 
reaches or exceeds 50°F, re-ice and verify temperature again within one hour. If batter temperature is at or above 50°F for more than 12 hours, then the batter will be discarded and the 
batter tank will be 
cleaned and sanitized before replacing.
QA will identify the 
cause of the deviation and prevent reoccurrence. 
Signature: __________________________________ Date: __________________________HACCP PLAN
PROCESS CATEGORY: RAW PRODUCT
PRODUCT EXAMPLE: CATFISH
CCP# and 
LocationCritical Limits Monitoring 
Procedures and 
FrequencyHACCP 
RecordsVerification 
Procedures and 
FrequencyCorrective Actions
2B
Weighing/ Packing/ LabelingAll finished 
product packaging labels must bear labels that contain allergensdeclaration.Visual inspection 
of one label for each product produced for presence of allergens declaration every 4 hours during each production shift by QA staff 
or designated 
employee.Label Review
RecordQA staff or designated 
employee  will check Label Review Record.Segregate and place 
on hold any product that does not contain proper allergen label declaration. Relabel product with corrected labels.QA will identify the cause of the deviation and prevent 
reoccurrence.
Signature: __________________________________ Date: __________________________HACCP PLAN
PROCESS CATEGORY: RAW PRODUCT
PRODUCT EXAMPLE: CATFISH
CCP# and 
LocationCritical Limits Monitoring 
Procedures and 
FrequencyHACCP 
RecordsVerification 
Procedures and 
FrequencyCorrective Actions
2C
Weighing/ Packing/ LabelingAll finished 
product packaging labels must bear labels that contain additives and other known allergens declaration.Visual inspection 
of one label for each product produced for presence of additives and other known allergens declaration every 4 hours during 
each production 
shift by QA staff or designated employee. Label Review  
RecordQA staff or designated 
employee  will check Label Review  RecordSegregate and place 
on hold any product that does not contain proper additives and other known allergens label declaration. Relabel product with corrected labels.
QA will identify the 
cause of the deviation 
and prevent reoccurrence.
Signature: __________________________________ Date: __________________________HACCP PLAN
PROCESS CATEGORY: RAW PRODUCT
PRODUCT EXAMPLE: CATFISH
CCP# and 
LocationCritical Limits Monitoring 
Procedures and 
FrequencyHACCP 
RecordsVerification 
Procedures and 
FrequencyCorrective Actions
3C
Weighing/ Packing/ LabelingAll compounds 
used in ink of finished product packaging labels or other food contact must be of food grade.Visual inspection 
of one label for each product produced for presence of leaching of inkevery 4 hours during each production shift by QA staff or 
designated 
employee. Label Review  
RecordQA staff or designated 
employee  will check Label Review  RecordSegregate and place 
on hold any product that exhibits leaching of ink from packaging onto product. Relabel product with labelsthat use ink from compounds that are food grade.
QA will identify the 
cause of the deviation and prevent reoccurrence.
Signature: __________________________________ Date: __________________________HACCP PLAN
PROCESS CATEGORY: RAW PRODUCT
PRODUCT EXAMPLE: CATFISH
CCP# and 
LocationCritical Limits Monitoring 
Procedures and 
FrequencyHACCP 
RecordsVerification 
Procedures and 
FrequencyCorrective Actions
1P
Metal DetectingAll product 
passes through an operating metal detector.At start of 
operations and every 2 hours during production, QA staff or trained designated personnel will conduct visual examination of 
operating metal 
detector and test with sensitivity standards.Metal Detector 
Calibration Log
Metal Detector 
LogYearly third-party audit 
to verify that metal detector is functioning properly.
Standard metal 
fragments (ferrous, non-ferrous, and stainless steel) are passed through the 
detector to evaluate its 
sensitivity daily before start-up, every 2 hours during production, and at the end of operation.
QA staff or designated 
employee  will review monitoring, corrective action, and verification records within 1 week of preparation.When metal detector 
is out of adjustment, hold product until metal detector is operating properly, then pass product back through metal detector.
Rework to remove 
metal fragments from any product rejected by the metal detector.
Identify the source of 
any metal found in product and fix damaged blades, belts, or other affected equipment.
No detectable metal fragments are in the products passing through the metal detector.All products are 
passed through a continuously operating metal detector for the presence of metal fragments.Signature: __________________________________ Date: __________________________
HACCP PLAN
PROCESS CATEGORY: RAW PRODUCT
PRODUCT EXAMPLE: CATFISH
CCP# and 
LocationCritical Limits Monitoring 
Procedures and 
FrequencyHACCP 
RecordsVerification 
Procedures and 
FrequencyCorrective Actions
3B
Cooler Storage(Ice Pack Product)Cooler
storage areashall notexceed 40°F.Finished product
temperatures will be checked everytwo hoursaccording to established sampling procedure with a calibrated thermometer by a designated employee.Room
Temperature Log
Corrective
Action Log
Thermometer
Calibration LogRefrigerated Storage 
Manager will verify theaccuracy of the Room Temperature Logonce per shift.
QA staff or Refrigerated 
Storage Manager will calibrate thermometer daily according to established calibration procedure.If a deviation from a 
critical limit occurs, the following corrective actions will be taken: 1. The cause of the 
temperature exceeding 40° F will be identified and eliminated. 
2. The CCP will be 
monitored hourly after the corrective action is taken to ensure that it is under control. 
3. When the cause of 
the deviation is identified, appropriate measures will be taken to prevent 
the deviation from recurring. 
4. If room 
temperature exceeds the critical limit, the processing authority will evaluate the product temperature to ensure the temperature is sufficient to preclude pathogen growth before release for shipment. 
Signature: __________________________________ Date: __________________________