"April 2011." Includes bibliographical references (page 454). Online resource; title from PDF title page (FDA website, viewed May 7, 2018).

General information -- Conducting a hazard analysis and developing a HACCP plan -- Potential species-related and process-related hazards -- Pathogens from the harvest area -- Parasites -- Natural toxins -- Scombrotoxin (histamine) formation -- Other decomposition-related hazards -- Environmental chemical contaminants and pesticides -- Methylmercury -- Aquaculture drugs -- Pathogenic bacteria growth and toxin formation (other than Clostridium botulinum) as a result of time and temperature abuse -- Clostridium botulinum toxin formation -- Pathogenic bacteria growth and toxin formation as a result of inadequate drying -- Staphylococcus aureus toxin formation in hydrated batter mixes -- Pathogenic bacteria survival through cooking or pasteurization -- Pathogenic bacteria survival through processes designed to retain raw product characteristics -- Introduction of pathogenic bacteria after pasteurization and specialized cooking processes -- Undeclared major food allergens and certain food intolerance causing substances and prohibited food and color additives -- Metal inclusion -- Glass inclusion -- Forms -- Sample product flow diagram -- Critical control point decision tree -- Bacterial pathogen growth and inactivation -- FDA and EPA safety levels in regulations and guidance -- Japanese and Hawaiian vernacular names for fish eaten raw -- Bacterial and viral pathogens of greatest concern in seafood processing: public health impacts -- Procedures for safe and sanitary processing and importing of fish and fishery products.