Table of Contents

1: Introduction to Seafood Regulatory Compliance.- 2: Personnel.- 3: Facility and Premises.- 4: Harvest/Raw Materials.- 5: Process Controls.- 6: Equipment.- 7: Sanitary Operations.- 8: Sanitary Facilities and Control.- 9: Food Storage and Distribution.- 10: Packaging and Identification.- 11: Quality Control and Quality Assurance.- 12: Recordkeeping.- 13: U.S. Standards and International Guidelines for Specific Seafood Commodities.- 14: Methods of Analysis and Sampling.- Appendix 1: Glossary.- Appendix 2: Contacts.- A2.1 State Shellfish Compliance Agencies.- A2.2 OSHA On-Site Consultation Project Directory.- A2.3 EPA Federal and State Agencies.- A2.4 OSHA Approved Nationally Recognized Testing Laboratories.- A2.5 Federal and State FDA Offices.- A2.6 Federal USDA Offices.- A2.7 Relevant Foreign Government Authorities.- A2.8 Miscellaneous Agencies.- Appendix 3: Recommended Defect Tables.- A3.1 Canned Mackerel and Jack Mackerel (Fillets, Bits, and Flakes in Various Packing Media).- A3.2 Canned Mackerel and Jack Mackerel (Dressed Fish and Cutlets in Various Packing Media).- A3.3 Canned Pacific Salmon.- A3.4 Canned Sardines and Sardine-Type Products.- A3.5 Dried Salted Fish.- A3.6 Quick Frozen Blocks of Fish Fillets and Mixtures of Fillets and Minced Fish Flesh.- A3.7 Quick Frozen Blocks of Minced Fish Flesh.- A3.8 Quick Frozen Fish Sticks (Fish Fingers) and Fish Portions in Breaded or in Batter.- A3.9 Quick Frozen Lobsters.- A3.9.A Whole, Split, Tail Shell on Destructive Analysis.- A3.9.B Tail Meat and Meat Destructive Analysis.- A3.9.C Split, Tail-Shell On, Non-Destructive Analysis.- A3.10 Quick Frozen Shrimps and Prawns.- A3.11 Quick Frozen Fillets of Cod/Haddock, Ocean Perch, Flat Fish, and Hake.- Appendix 4: EPA Effluent Guidelines and Standards.- A4 Introduction - Effluent Guidelines and Standards.- A4.2.A Farm Raised Catfish.- A4.2.B Conventional Blue Crab.- A4.2.C Mechanized Blue Crab.- A4.2.D Non-Remote Alaskan Crab Meat.- A4.2.E Remote Alaskan Crab Meat.- A4.2.F Non-Remote Alaskan Whole Crab and Crab Section.- A4.2.G Remote Alaskan Whole Crab and Crab Section.- A4.2.H Dungeness and Tanner Crab Processing in the Contiguous States.- A4.2.I Non-Remote Alaskan Shrimp.- A4.2.J Remote Alaskan Shrimp.- A4.2.K Northern Shrimp Processing in the Contiguous States.- A4.2.L Southern Non-Breaded Shrimp Processing in the Contiguous States.- A4.2.M Breaded Shrimp Processing in the Contiguous States.- A4.2.N Tuna.- A4.2.O Fish Meal.- A4.2.P Alaskan Hand-Butchered Salmon.- A4.2.Q Alaskan Mechanized Salmon.- A4.2.R West Coast Hand-Butchered Salmon.- A4.2.S West Coast Mechanized Salmon.- A4.2.T Alaskan Bottom Fish.- A4.2.U Non-Alaskan Conventional Bottom Fish.- A4.2.V Non-Alaskan Mechanized Bottom Fish.- A4.2.W Hand-Shucked Clams.- A4.2.X Mechanized Clam.- A4.2.Y Pacific Coast Hand-Shucked Oysters.- A4.2.Z Atlantic and Gulf Coast Hand-Shucked Oyster.- A4.2.AA Steamed and Canned Oysters.- A4.2.AB Sardines.- A4.2.AC Alaskan Scallops.- A4.2.AD Non-Alaskan Scallops.- A4.2.AE Alaskan Herring Fillets.- A4.2.AF Non-Alaskan Herring Fillets.- A4.2.AG Abalone.- Appendix 5: FDA Tolerance and Limits of Substances in Seafoods/Aquaculture.- Appendix 6: HACCP and the Seafood Industry.- Appendix 7: Referenced Forms.- Appendix 8: References and Additional Readings.- Appendix 9: Index and Cross Reference.

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