US FSVP for Indonesian Seafood Suppliers: 2026 Guide

A practical, exporter-first checklist to assemble an FSVP-ready packet your U.S. importer can file as-is in 2026. What to include for tuna, shrimp and RTE lines, how to organize English records, what tests buyers expect, and how often you’ll be reapproved.

If you’ve ever felt stuck in “FSVP limbo,” you’re not alone. We’ve taken Indonesian plants from “not ready” to “FSVP-approved and shipping to the U.S.” in 90 days using this exact system. The difference wasn’t more paperwork. It was the right paperwork, organized so a U.S. importer can drop it into their file and pass an FDA records request without a scramble.

Here’s our 2026, exporter-first playbook.

The 3 pillars of fast FSVP approval (for seafood)

Hazard-specific evidence. Generic certificates won’t satisfy seafood HACCP FSVP requirements. Importers need proof that hazards like scombrotoxin (tuna), antibiotics and Vibrio (shrimp), and Listeria for true RTE lines are controlled.
Supplier approval that fits risk. A GFSI audit can count as a verification activity if scoped right, but you still need hazard-specific records and a defined reapproval cadence.
Lot-level traceability in English. FDA expects English records on request. Your packet should map each U.S.-bound lot to specs, controls, and COAs with clear file names.

Practical takeaway: Don’t send a “data dump.” Send a labeled, hazard-mapped packet that mirrors how importers build their FSVP files.

Weeks 1–2: Rapid market compliance check (tools + templates)

In our experience, two weeks is ample to map hazards and gather the core documents. We use this foldering and naming convention so importers can file as-is:

01-Company-Profile-and-Approvals.pdf
02-HACCP-Plan-and-Hazard-Analysis-YYYY.pdf
03-GMP-SSOP-Key-SOPs.pdf
04-Third-Party-Audits-and-Regulatory-History.pdf
05-Product-Specs-and-Labels-[Species-Form].pdf
06-Environmental-Monitoring-(if-RTE).pdf
07-Lab-Methods-and-Lab-Accreditation.pdf
08-Training-Records-(HACCP,-Allergen,-Sanitation).pdf
09-Translator-Statement-(if-applicable).pdf
Shipment folder(s): Lot-[Date-LotCode]/ with COA, temperature logs, receiving checks, traceability, catch docs

What exact documents should an Indonesian seafood processor include in an FSVP packet for a U.S. importer?

Company profile: legal entity, facility address, scope, contact, organizational chart.
HACCP documentation: hazard analysis, HACCP plan(s), monitoring logs, verification, corrective actions, and validation. Include species-specific hazard analyses for tuna, shrimp, and any RTE line.
GMP/SSOPs: sanitation, allergen, foreign material controls, water/ice quality, pest control, calibration, maintenance.
Third-party audits: latest BRCGS/SQF and scope annex, plus any competent authority inspection reports and closeouts.
Product specs: finished product specification with target hazards and acceptance criteria. For example, our Yellowfin Saku (Sushi Grade) spec includes parasite destruction and histamine controls. Our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught) spec sets antibiotics not detected and Salmonella absent.
Environmental monitoring (if truly RTE): Listeria spp./Lm program, zone maps, results, and corrective actions.
Lab packet: COA templates, methods, and proof the lab is ISO/IEC 17025-accredited for those methods.
Training: HACCP certificates for your team, sanitation and allergen training.
Lot-level shipment set: traceability map, production record excerpts, receiving checks, temperature logs, COAs (histamine, antibiotics, Vibrio, Salmonella as applicable), metal detection/X-ray logs if claimed.
English record statement: either bilingual templates or a translator’s attestation linking originals to English versions (name, date, and contact).

Pro tip: Add a 1-page index that cross-references each hazard to the exact file name and page. Importers love this during FDA records reviews.

Weeks 3–6: Build the MVP packet and test it with a buyer

This is where we assemble hazard-specific evidence by product family.

Tuna and scombrotoxin species (e.g., Bigeye Loin, Yellowfin Steak): include receiving temperatures, time-at-temperature controls from harvest to chilling, sensory decomposition checks, and lot histamine COAs. Most buyers accept ≤50 ppm, but we routinely target ≤30 ppm. For sushi/raw items like Yellowfin Saku (Sushi Grade), include parasite destruction freezing logs that meet 21 CFR 123 (e.g., -20°C for 7 days or -35°C for 15 hours), or document farmed-source exemptions where appropriate.
Shrimp (Vannamei/Monodon): buyers typically expect antibiotics not detected for chloramphenicol and nitrofurans (AOZ/AMOZ/AHD/SEM), plus quinolones as required by the program. Many U.S. importers now also ask for Vibrio parahaemolyticus counts or absence-by-threshold plans, and Salmonella absence per lot. Put methods and LODs on the COA. We bundle this with every lot for our Frozen Shrimp.
RTE lines: If you produce truly ready-to-eat products that won’t be cooked by the consumer, include Listeria environmental monitoring with trend charts and corrective actions. If your line is raw-frozen for cooking, say so clearly. We see confusion here all the time.

What’s interesting is how often the “hard” part is simply method transparency. List the exact lab method number, matrix, and accreditation in the COA footer. It prevents back-and-forth that can delay bookings by a week.

What lab tests are U.S. buyers expecting for shrimp and tuna under FSVP?

Tuna: histamine for each lot, sensory decomposition, temperature/time controls from harvest and receiving. Parasite destruction for raw-intended items. Heavy metals are buyer-driven, not an FDA FSVP default.
Shrimp: antibiotics COA (chloramphenicol, nitrofurans, often quinolones), Salmonella absence, Vibrio program (enumeration or absence based on buyer spec). Keep water/ice microbiological results on file.

Weeks 7–12: Scale, verify, and lock the cadence

By week 7, we run a mock importer review. Fix any gaps, then lock a verification schedule that fits risk and performance.

Can a GFSI audit (BRCGS/SQF) replace onsite audits under FSVP for seafood?

Sometimes. Under FSVP, a GFSI certificate with the right scope can serve as a verification activity if it covers seafood HACCP controls and your hazards. But importers still need hazard-specific records, and they may require targeted audits for high-risk items like raw tuna or shrimp with antibiotic risk. We usually pair GFSI with lot COAs and a 12–36 month audit cadence, adjusted by performance.

How often should a seafood supplier be reapproved under FSVP, and who decides the frequency?

FSVP says “at least every 3 years,” sooner if issues arise. The importer sets the frequency based on hazard, history, and performance. Practically, we see 12–24 months for higher-risk categories and 36 months for strong performers. Keep a 1-page “Supplier Performance Review” updated after each shipment or audit.

Do HACCP certificates satisfy the “qualified individual” requirement for FSVP, or is PCQI training needed?

Your plant’s HACCP training covers seafood HACCP. The U.S. importer needs an FSVP Qualified Individual to perform their evaluations. That’s on their side. Your HACCP certificates don’t replace the importer’s FSVP QI, but they’re essential proof of competence for your HACCP program.

Do Indonesian exporters need a DUNS number for FSVP, or is that only the U.S. importer?

Only the U.S. FSVP importer must provide a Unique Facility Identifier at entry, typically a DUNS. You don’t need a DUNS to satisfy FSVP, but you should know exactly who your U.S. FSVP importer is for each shipment and reflect that in your documentation.

The 5 biggest mistakes that kill seafood FSVP approvals

Relying on GFSI alone. Great start, not the finish. Always add hazard-specific evidence.
Non-accredited labs and vague methods. In 3 of 5 cases we’ve reviewed this year, the method/LOD line was missing. Insist on ISO/IEC 17025-accredited labs and list method IDs.
Late English translations. FDA expects English on request. Translate now, not during a 5-day records clock.
Histamine misunderstandings. Histamine COA without time/temperature controls is weak. Pair both. For saku and other raw-intended items, don’t forget parasite destruction records.
Traceability gaps. With the FSMA 204 traceability rule coming due January 2026, U.S. buyers are already asking for cleaner lot coding and catch-to-pack mapping. It’s not FSVP, but it touches the same file.

Resources and next steps

Use this quick-start checklist for your next U.S. shipment:

Hazard-mapped HACCP packet per species and process.
Third-party audit with seafood scope, plus corrective actions.
Lot COAs: tuna histamine and parasite control for raw, shrimp antibiotics + Salmonella + Vibrio plan.
Temperature, receiving, and sanitation logs excerpted and labeled in English.
Environmental Listeria data if truly RTE.
ISO/IEC 17025 proof for your lab and method IDs on every COA.
Shipment folder with traceability map and index.

Need a second set of eyes on your packet or templates for histamine, Vibrio, or antibiotics COAs? We’re happy to review and share what’s been working with our buyers. You can Contact us on whatsapp.

If you also want product specs that already embed these controls, see our tuna and shrimp lines like Yellowfin Saku (Sushi Grade) and Frozen Shrimp (Black Tiger, Vannamei & Wild Caught). For whitefish programs, we can align specs and records for Grouper Fillet (IQF) or Mahi Mahi Fillet the same way. Questions about your buyer’s specific FSVP requests? Call us.

The reality is, FSVP isn’t about saying “we’re safe.” It’s about showing, with hazard-specific, English-ready evidence that matches how importers are audited. Do that, and approvals move fast. And shipments keep moving faster.