ABSTRACT
This chapter provides seafood refers to fresh-or saltwater finfish, crustaceans, and other aquatic animals intended for human consumption, although finfish will be of primary concern. Numerous species of parasites naturally infect fishes and, although many are lost prior to the presentation of a seafood item for consumption, parasites cannot be entirely eliminated. The Food and Drug Administration also provides sanitation requirements specific to seafood processors in 21 Code of Federal Regulations Part 123, or what is commonly referred to as the Seafood Hazard Analysis and Critical Control Point (HACCP) regulation. HACCP is a preventive system of hazard control, rather than a reactive one, thereby ensuring a safer food product. HACCP systems are not new and have been in existence since the 1960s when the Pillsbury Company pioneered the application of HACCP to food products being produced for the US space programme. HACCP is only one element of a seafood inspection and not the entire agenda.
