Must a seafood processor have a HACCP-trained individual do their hazard analysis, even if their product does not require a HACCP plan?
Yes, a HACCP-trained individual must perform the hazard analysis initially at least annually, and whenever there is a change in the firm’s operations that might affect the hazard analysis, even if the product does not need a HACCP plan. However, the trained individual need not be an employee of the processor.
