Specialty Requirements

Program Manager: Lucy Severs
Phone: (360) 902-1876 or Click here for more information

Contents

1. Fish and Fishery Product HACCP Plan
2. Organic Certification
3. Low-Acid and Acidified Food

Fish and Fishery Products HACCP Plan

As required by the Food and Drug Administration (FDA), all processors of fish and fishery products are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan. Fish and fishery product processors must conduct an analysis to determine areas where food safety hazards are likely to occur and identify preventive measures for each potential hazard. Food safety hazards can be introduced within and outside the processing facility. A Food Safety Officer reviews the HACCP plan during the GMP inspections.

21 CFR Part 123 - Fish and Fishery Products

HACCP Links

Contact:
WSDA Food Safety Program
P.O. Box 42560
Olympia, WA 98504-2560
Phone: (360) 902-1876
Fax: (360) 902-2087

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Organic Certification

"Organic food" means any agriculture product, including meat, dairy and beverage, that is marketed using the term organic or any derivative of organic in its labeling or advertising (15.86.020 RCW). In addition to any required food processor license, all producers, handlers, and processors of organic food who represent their products as organic (including listing organic ingredients on the ingredients panel) must obtain organic certification from the WSDA Organic Food Program or a third-party organic certification agency recognized by WSDA.

The organic certification provides independent verification that the product was produced, handled, and processed in accordance with the Washington Organic Food Products Act (chapter 15.86 RCW).

Contact:
Washington State Department of Agriculture
Organic Food Program
P.O. Box 42560
Olympia, WA 98504-2560
Phone: (360) 902-1877
Fax: (360) 902-2087
Email: organic@agr.wa.gov

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Low-Acid and Acidified Food

"Low-acid food" means food with a pH greater than 4.6 and water activity greater than 0.85 that is meant to be stored unrefrigerated prior to opening. "Acidified food" means a low-acid food to which acid or acid foods are added to attain a finished pH at or below 4.6 and which is meant to be stored unrefrigerated prior to opening.

Unless an analysis shows otherwise, WSDA considers salsa, sauce and dressing products low-acid or acidified foods. Low-acid and acidified foods present potential serious health hazards and are subject to regulations specified in Title 21 of the Code of Federal Regulations, Parts 113 and 114.

The Federal Drug Administration (FDA) requires processors of Low-acid and acidified foods to:

• Register with the FDA; not later than 10 days after first engaging in the manufacturing process of AF (acidified foods) or LACF (low acid canned foods).
• File scheduled processes for each product and container size;
• Receive appropriate training from an FDA approved processing school;
• Maintain specific processing records; and
• Use equipment that meets certain requirements.

Contact:
Regional FDA Office
P.O. Box 3012
22201 23rd Drive SE
Bothell, WA 98021-4421
(425) 486-8788

FDA Center for Food Safety & Applied Nutrition
LACF Registration HFS-618
200 "C" Street SW
Washington, DC 20204
(202) 205-5282

FDA Acidified and Low-Acid Canned Foods

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