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FDA Finds Seafood Importers have HACCP Problems

By Dan Flynn and Suzanna Schreck

Seafood importers from Venezuela and Malaysia operating process facilities without proper Hazard Analysis and Critical Control Point (HACCP) plans recently received warning letters from the U.S. Food and Drug Administration.
In a July 27 warning letter released last week, Malaysia's GroPoint Fisheries was told that "serious deviations" concerning its HACCP plan means FDA must consider its tuna and Mahi Mahi fish products to be "adulterated."
The seafood importer has HACCP issues to address regarding "receiving at the dock" and "wharf to the processing plant" transport.   FDA gives foreign companies 30 business days to respond to warning letters.  
Shrimp imported by Sector Nuevo Palmarejo, based in Venezuela with facilities in Miami, was also found to be "adulterated" In an Aug. 2 warning letter, FDA said there were "serious deviations" in the firm's HACCP plan.
"Accordingly, your shrimp are adulterated, in that they have been prepared, packed, or held under insanitary conditions whereby they may have been rendered injurious to health," the recently released letter said.
Two other Venezuelan imports received Aug. 3 and 5 warning letters about problems with cooked crabmeat in Miami.
Del Mar Corporation and Factoria Del Lago, both based in Venezuela, are involved with Kingmar Seafood Corporation, located in Miami.  In an April inspection, FDA found its HACCP plan for cooked crabmeat also had "serious deviations" from the requirements.
FDA wants to be sure that Kingmar is controlling pathogen growth and giving attention to preventing botulism.
"Moreover, we suggest a critical limit associated with measurable residual level of chlorine in the water, to prevent introduction of pathogens; or alternatively that the water undergo an ultraviolet treatment to prevent introduction of pathogens during the cooling, " FDA said in a warning letter to Del Mar.  
In a separate warning letter to Del Mar, FDA expressed similar concerns.

Full post as published by Food Safety News on August 23, 2010 (boomark / email).