. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. SEA SCIENCE The Hazard Analysis and Critical Control Point (HACCP) food safety monitoring program is used by dealers and processors to protect their seafood against bacterial, chemical or physical hazards that could harm consumers. To comply with HACCP, dealers first evaluate their seafood and their processing operations to determine where they are most vulnerable to food safety hazards that can be chemical, biological or physical. Next, processors identify as critical control points (CCPs) the characteris
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. SEA SCIENCE The Hazard Analysis and Critical Control Point (HACCP) food safety monitoring program is used by dealers and processors to protect their seafood against bacterial, chemical or physical hazards that could harm consumers. To comply with HACCP, dealers first evaluate their seafood and their processing operations to determine where they are most vulnerable to food safety hazards that can be chemical, biological or physical. Next, processors identify as critical control points (CCPs) the characteristics of their seafood and the steps in their manufacturing process where they can apply specific controls to prevent, eliminate or minimize risk of food safety hazards. Typical manufacturing CCPs are receiving, cooking or storing seafood. Dealers then establish maximum or minimum boundaries or "critical limits" at given CCPs. Time and temperature measurements or rapid chemical tests help monitor CCPs such as the 40-degree F limit for histamines. Processors must implement corrective actions whenever monitoring shows that a CCP critical limit has been violated. For example, if a cooler fails, a dealer could ice fish to keep it cold or move it to another cooler. All wholesale seafood dealers and processors are subject to HACCP regulations. "Fishermen are exempt from the regulations," says Green. "But the industry's cooperation is critical to ensure the quality and safety of domestically harvested ; FISH HANDLING The Sea Grant histamine display includes suggestions on using adequate tackle to ensure proper handling and chilling of fish. Gaffing or. TOP: Anglers use a sharp object to stun the fish. MIDDLE: Gutting is preferred for some species. BOTTOM: After gutting, fish need to be put on ice. spearing fish in the edible flesh is discouraged. Extension specialists recommend stunning the fish with a club or mallet, making the fish easier to hand
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