How will an inspection under the FDA HACCP program differ from an inspection before implementation of the HACCP regulation?
Previously FDA inspections of seafood processors concentrated on the sanitation conditions and practices of the processor, as well as the quality of the product. There was also considerable emphasis on end-product testing for microbiological and other defects. Under the HACCP program, these efforts will continue. However, the focus of the inspection will be on the adequacy of the processor’s controls to prevent the occurrence of food safety hazards. In particular, the inspector will assess the adequacy of the processor’s HACCP plan, observe the degree to which the plan is implemented in the plant, and review records of critical control point monitoring and corrective action. The inspector will also review the processor’s sanitation monitoring program.
