Seafoods

Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations

Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley

Seafood HACCP Regulation: Basic Information for the Florida Seafood Industry

Razieh Farzad

This new 3-page document is the first in a "Seafood Guide" series, which seeks to help the seafood industry in Florida understand seafood safety regulations. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

Using the FDA’s Fish and Fishery Products Hazards and Controls Guidance to Develop HACCP Plans for Fish and Fisheries Products

Razieh Farzad

This Ask IFAS document is the third in the Seafood Guide series and provides information to the seafood industry on how to develop a seafood HACCP plan effectively. Written by Razieh Farzad, and published by the UF/IFAS Department of Food Science and Human Nutrition, February 2025.

Guidance for Processing Smoked Seafood in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Norma HACCP para pescados y mariscos: Información básica para la industria de pescados y mariscos de Florida

Razieh Farzad

Este documento es el primero de una serie de "Guías de mariscos", que busca ayudar a la industria de mariscos en FL a entender las normas de inocuidad de pescados mariscos. Translation of FS436, Seafood HACCP Regulation: Basic Information for the Florida Seafood Industry. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department; 3 pp.

Shopping for Health: Seafood

Michelle Brown and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Guidance for Processing Sushi in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Rose Omidvar and Razieh Farzad

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.