Guides/Parasite destruction freezing for seafood
Parasite destruction freezing for seafood
Fish served raw or undercooked may require freezing that meets parasite-destruction criteria. Your HACCP plan should state when that control applies and how you verify it.
Who needs this control
Sushi, sashimi, ceviche, and lightly cured products often rely on freeze destruction unless fish is parasite-free by species/source criteria described in guidance.
Verify the freeze cycle
Record freezer temperatures and times that meet your chosen regimen. Spot-check probes and keep calibration records as verification support.
Link receiving to in-house freezing
If suppliers freeze for you, collect documentation. If you freeze, treat it as a controlled step in the process flow.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.