The Tuna Council HACCP Guidance for Canned Tuna (referred to from now on as the Tuna HACCP Guide) is prepared as a reference and training handbook. The Tuna HACCP Guide has been prepared to assist the tuna processing industry in the development, implementation, and maintenance of appropriate Hazard Analysis and Critical Control Point (HACCP) programs for the production of canned and pouched tuna products.
Disclaimer: These materials will support the development of HACCP plans which are compliant with the U.S. FDA’s Seafood HACCP regulation (21 CFR 123), but do not replace individual company’s Hazard Analysis and validation of control strategies.
Contact Lisa Weddig at lweddig@nfi.org for more information.
