Fishery Products Inspection 



(1) These establishments are inspected under contract and certified as meeting U.S. Department of Commerce 

 (USDC) regulations for construction and maintenance of facilities and equipment processing techniques, and employ- 

 ment practices. 



(2) Fish processing establishments approved for sanitation under the Sanitary Inspected Fish Establishment Service 

 (SIFE). Products are not processed under inspection. 



(3) Sanitarily inspected fish establishments processing fishery products under USDC inspection. As of December 

 2004, 206 of these vi^ere in the Hazard Analysis Critical Control Point (HACCP) Quality Management Program. 



(4) Products processed under USDC inspection in inspected establishments and labeled with USDC inspection 

 mark as "Processed Under Federal Inspection" (PUFI) and/or "U.S. Grade A." 



(5) Products processed under inspection in inspected establishments but bearing no USDC inspection mark. 



(6) Lot inspected and marked products checked for quality and condition at the time of examination and located in 

 processing plants, warehouses, cold storage facilities, or terminal markets anywhere in the United States. 



(7) Data include product inspected for export. Based on 2003 per capita consumption data, approximately 17.7 

 percent of seafood consumed in the US. is certified under the auspices of the Seafood Inspection Program. 



Note;-Table may not add due to rounding. 



Source:--NMFS, Seafood Inspection Program, F/SI 



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