Conduct a hazard analysis. Identify the critical control points (CCPs). Conclusions

Since FDA first issued the HACCP regulations for seafood, seafood- processing firms have made some progress in implementing the new  system. However, several important weaknesses compromise the overall  effectiveness of the federal seafood safety system. If left uncorrected, they  will continue to undermine the goal of HACCP systems—that is, controlling  hazards in the production process before the product reaches the market. More importantly, U.S. consumers may continue to be placed at risk of  contracting foodborne illness from contaminated domestic and imported  seafood products.
What GAO Found

Since the Food and Drug Administration (FDA) issued the Hazard Analysis and Critical Control Point system (HACCP) regulations for seafood, the food industry has made some progress in ensuring the safety of seafood. However, several important weaknesses compromise the overall effectiveness of the federal seafood safety system. If left uncorrected, they will continue to undermine the goal of HACCP systems--that is, controlling hazards in the production process before the product reaches the market. More importantly, U.S. consumers may remain at risk of contracting foodborne illness from contaminated domestic and imported seafood products.