date:Nov 08, 2012
19 (Undeclared Major Food Allergens) of the Fish and Fishery Products Hazards and Controls Guidance: Fourth Edition (the Fish Guide) for guidance in determining the appropriate controls for your process.
3.You must conduct a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur and have a HACCP plan that, at a minimum, lists the critical control points, to comply with 21 CFR 123.6(a) and (c)(2).A critical control point is defined in 21 CFR 123.3(