Seafood RMP templates and food safety codes
Food safety codes and HACCP guidance for fish, seafood, and shellfish. This includes guidance for processing, rendering, and filleting on inshore vessels.
Seafood operational code
Food safety Codes of Practice are support documents to help you meet your requirements.
If you're a primary or secondary processor of seafood products, this code can help you meet your:
- risk management programme (RMP) requirements
- requirements under the regulated control scheme (RCS) for limited processing fishing vessels (LPFVs)
- seafood food safety requirements
- Animal Product 1999 requirements.
Operational code: Processing of seafood products [PDF, 2.5 MB]
The code can help you create, register, and use your RMP, and produce safe and suitable food. Using it will:
- make the process easier
- reduce costs
- reduce time needed to develop your RMP.
Hazard Analysis and Critical Control Point (HACCP) for seafood processing
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system used to identify, analyse, and control hazards.
You can use this document to help you apply HACCP:
Benefits of using the operational code
Using the code will help you:
- comply with best practice or acceptable industry practices and procedures
- meet your legal requirements
- have simpler evaluation and external verification procedures for your RMP
- manage the risks of foodborne diseases, including listeriosis.
"Further processing" describes processing operations such as:
- heat treatment
- high pressure processing.
It's also referred to as "secondary processing" under the Animal Products Act 1999 (APA).
This guidance document can help secondary processors of seafood products meet the requirements of the APA:
Guidance document: Further processing [PDF, 1.2 MB]
Generic RMP models for the processing of seafood product [PDF, 568 KB]
RMP template: Inshore vessels – Fish filleting [PDF, 354 KB]
RMP template: Inshore vessels – Fish filleting [DOC, 482 KB]
Who to contact
If you have questions about seafood processing requirements and documents, email firstname.lastname@example.org