FDA's regulations in 21 CFR part 12 mandate the application of hazard analysis and critical control point (HACCP) principles to the processing of seafood. HACCP procedures yeild products that are known, with a high degree of confidence, to be free of the food safety hazards controlled b a processor's plan. Part 123 mandates recordkeeping related to seafood processing, sanitation control, and corrective actions, but the regulation does not require any reporting of this data to FDA or any other government agency. The HACCP records compiled and maintained by a seafood processor or importer primarily consist of the periodic observations recorded at selected monitoring points during processing and packaging operations. All respondents are business firms that process or import fish and fishery products for the U.S. market.
The increase in burden is due to the increase in the number of processors and importers.
$10,634,250
No
No
Uncollected
Uncollected
Uncollected
Uncollected
Saleda Perryman
No
On behalf of this Federal agency, I certify that the collection of information encompassed by this request complies with 5 CFR 1320.9 and the related provisions of 5 CFR 1320.8(b)(3).
The following is a summary of the topics, regarding the proposed collection of information, that the certification covers:
(i) Why the information is being collected;
(ii) Use of information;
(iii) Burden estimate;
(iv) Nature of response (voluntary, required for a benefit, or mandatory);
(v) Nature and extent of confidentiality; and
(vi) Need to display currently valid OMB control number;
If you are unable to certify compliance with any of these provisions, identify the item by leaving the box unchecked and explain the reason in the Supporting Statement.