This generic HACCP model illustrates the raw intact processing category with a wild-caught catfish product.  The model’s critical control points (CCPs) do not necessarily apply to all wild-caught catfish products operations or products.  Products or operations may require fewer or more CCPs depending on the operation.  The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment.  The food safety critical limits selected must come from scientific documents or other reliable sources.  This model includes references for guidance on the selection of critical limits.