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Is it true that no HACCP plans are required for raw shrimp and non-scombroid fresh fish?

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Is it true that no HACCP plans are required for raw shrimp and non-scombroid fresh fish?

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All processors must conduct, or have conducted for them, a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur in their product. This hazard analysis must be conducted for each location, each process and each kind of product processed. If no safety hazards are determined, then no HACCP plans are required. Raw shrimp and non-scombroid fresh fish may not need a HACCP plan, but this must be determined in each individual processor’s situation. For example, if the raw shrimp comes from aquaculture farms, then the use of animal drugs is a hazard that must be addressed by the primary processor. Also, parasites may be a hazard in some non-scombroid fresh fish that are marketed for raw consumption.

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