The Clinton White House and FDA issued the long-awaited final regulation on Seafood Inspection. This is a watershed event representing a new world order on food inspection. The administration statement included the following sentence, "The regulations lead the way toward a 21st century food safety system; they will be followed next year by Department of Agriculture rules for meat and poultry and in subsequent years by additional FDA regulations covering other segments of the food supply." The next segment will probably be dairy products.

The seafood rule follows the 7 HACCP Principles of HACCP as developed by the National Advisory Committee on Microbiological Criteria in Foods to the letter. It is consistent with the original FSIS HACCP scheme in that processors will be required to conduct a hazard analysis and then develop a specific HACCP plan which will be monitored by the government. Fishing vessels, common carriers and retail establishments are exempt. Importers will be required to verify that overseas suppliers follow HACCP. The European Community had previously directed that all their importers had to comply with HACCP by Jan. 1, 1996.

In addition there are special requirements for molluscan shellfish (proper and traceable origin) and smoked fish (zero tolerance for botulism).

The industry has 2 years to obtain training, write HACCP plans, install HACCP plans, engage in sanitation monitoring, etc. The HACCP revolution has now commenced. Food inspection has a new lexicon as does food animal disease control. Veterinary medicine must be in a position to provide the industry, practitioners and student training to get this job done. Secretary Shalala stated today that 20,000-60,000 seafood poisonings a year will be prevented by the HACCP seafood regulation.

Information received from: Lester M. Crawford, DVM, PhD
Executive Director
Association of American Veterinary Medical Colleges
1101 Vermont Avenue, NW, Suite 710
Washington, DC 20005-3521
Phone: (202) 371-9195
Fax: (202) 842-0773
Email: crawford@nmaa.org