On April 28, USFDA issued the 4th edition of "Fish and Fishery Products Hazards and Controls Guidance” as required by the Food Safety Modernization Act (FSMA), which President Obama signed into law in January. Major changes in the 4th edition include: (1) Updating post-harvest treatment for pathogens and toxins in shellfish - including Vibrio vulnificus and Vibrio parahaemolyticus; (2) revised time and temperature parameters to better control both scombrotoxin (histamine) formation and growth of pathogenic bacteria; (3) information on regulations and tolerance levels that have changed since the 3rd edition; (4) hazard information on species of seafood introduced to the U.S. market since the 3rd edition; (5) expanded discussion of the risks of pathogens and toxins in seafood products. The document is intended to help seafood processors create and implement Hazard Analysis and Critical Control Point (HACCP) plans.

 A PDF of the entire document is posted below.