Does the seafood HACCP regulation apply to low acid canned seafood (LACF) or acidified seafood?
Yes, the HACCP regulation does apply to LACF and acidified foods. However, as explained in section 123.6(e), it is not necessary for an LACF processor, domestic or foreign, to address the hazard of Clostridium botulinum toxin in their HACCP plans. This hazard is already addressed under the LACF regulations, 21 CFR part 113 or 114, with which they must already comply. However, hazards, other than C. Botulinum that are associated with these canned foods (e.g., histamine in canned tuna) must be controlled by the processor’s HACCP plan.
