73 



- 12 - 



and Atmospheric Administration (NOAA) , has devoted a 

 considerable amount of attention and resources toward fostering 

 that goal. Since the 1970's, FDA has operated the Nation's 

 first formal, HACCP-based regulatory program, for low-acid 

 canned foods, many of which are seafoods, and participated with 

 NOAA in a joint, pilot HACCP program beginning in 1991. This 

 pilot program involved working with seafood firms that 

 volunteered to adopt HACCP-based controls and conducting 

 inspections to determine how these firms were operating under 

 HACCP. 



Two years ago, Commissioner Kessler requested that the Agency 

 study the feasibility of requiring industry-operated HACCP 

 systems for seafood coupled with mandatory inspections by FDA 

 that, among other things, would review the adequacy of those 

 HACCP systems. Such a step could be a logical extension and 

 evolution of our policy and program. It would also be 

 responsive to the strong support for the adoption of a 

 mandatory, HACCP-based inspection system for seafood shown by 

 consumers, the Congress, and some sectors of the seafood 

 industry itself. Based on the results of that study. 

 Commissioner Kessler announced last March that FDA is 

 developing mandatory HACCP requirements for the seafood 

 industry as part of its inspection program. 



