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PURPOSE:
In 1988, the Interstate Shellfish Sanitation Conference (ISSC) adopted, as a primary goal, an
initiative to standardize FDA Regional Shellfish Specialists and State Standardization
Officers. The Conference affirmed that standardization of shellfish regulators
will result in uniform plant inspections and strengthen consumer confidence
in shellfish products. In 1991, the Conference adopted issue 91-222 requiring
the certification of the shellfish plant inspections before listing in the
Interstate Certified Shellfish Shipper's List (ICSSL), effective January 1,
1994. As a result of that issue, FDA developed procedures to standardize Regional
Shellfish Specialists and State Standardization Officers. The requirements
and criteria described in this Standardization procedures document apply only
to standardization of the Regional Shellfish Specialists and State Standardization
Officers.
OBJECTIVE:
The standardization process
provides regulatory personnel the opportunity to standardized their knowledge
and skills related to the National Shellfish Sanitation Program (NSSP) Model
Ordinance (MO) with the knowledge and skills of FDA's National Plant Standard(s)
and/or Regional Shellfish Specialists. The process and criteria for demonstrating
uniformity in the required performance areas are described in Chapter 4.
Through the application of this procedure,
the Candidate should demonstrate uniformity with "the Standard" or
“State Standardization Officer” through his/her knowledge
and expertise in the application and interpretation of the MO requirements for HACCP
principles, sanitation, and the use of the NSSP STANDARDIZATION SHELLFISH PROCESSING
PLANT INSPECTION FORM. The application of this procedure is not intended to
provide basic shellfish plant sanitation training to individual Candidates.
DEFINITIONS:
The following definitions
apply in the interpretation and application of this procedure.
(1) CANDIDATE means an individual applying for initial
Standardization who has completed
the prerequisite requirements
or/and an applicant who is applying for re-standardization.
(2) MODEL ORDINANCE (MO), also known as "Guide for
the control of molluscan shellfish,"
provides readily adoptable
standards and administrative practices necessary for the
sanitary control of
molluscan shellfish.
(3) NATIONAL STANDARDIZATION OFFICER, also known as
"FDA's
National Plant Standard,"
means an FDA individual(s)
at the national level responsible for interpreting NSSP MO requirements
for shellfish plant
operations. The Standard represents the FDA position on all Standardization
issues.
The Standard is also
responsible for standardizing FDA Regional Shellfish Specialists.
(4) NOMINEE means the applicant designated for standardization based on the procedures
contained in this document.
(5) STANDARDIZATION means the process whereby a Candidate demonstrates the
knowledge and skills
necessary to be considered uniform with the Standard as defined
in the National Shellfish Sanitation Program's (NSSP), Plant Standardization Procedures.
(6) STANDARDIZED INSPECTOR means a state/federal shellfish plant inspector who has
been authorized to certify shellfish shippers as demonstrated by successfully passing a
standardized test.
(7) STATE STANDARDIZATION OFFICER means a state shellfish program employee
who has met the qualification requirements in the National Shellfish Sanitation Program Plant
Standardization Procedures and successfully completed field standardization inspections with
a Standardized FDA Regional Shellfish Specialist.
FDA
The FDA National
Plant Standard(s) will be responsible for standardizing all Regional
Shellfish Specialists. Standardized FDA Regional Shellfish Specialists will
standardize
the State’s "Standardization Officer" Candidate(s).
The FDA National Standard will conduct standardization inspections
to evaluate and
assure the proficiency of the FDA Regional Shellfish Specialists. The Standardization
inspection process will consist of three (3) practice inspections and five
(5) standardization inspections.
STATE
Each participating
state will sponsor an adequate number of individuals for positions as State
Standardization Officers and inspectors to guarantee that each certified shellfish
dealer is routinely inspected for compliance with the MO plant processing requirements.
The State should select no more than two (2) individuals as Shellfish Standardization
Officers. The FDA Regional Shellfish Specialists will
conduct standardization inspections to evaluate and assure the proficiency
of the State Standardization Officer(s). The Standardization inspection process
will consist of three (3) practice inspections and five (5) standardization
inspections.
State Standardized
Inspectors are standardized by State Standardization Officers. Each
State shall provide the necessary resources to support the training of state
shellfish inspectors by the State Standardization Officer(s) to ensure that
each shellfish firm receives uniform routine inspections. The State Standardization
Officer also has the option of sanctioning the participation of local, city,
and/or county shellfish plant inspectors. It is recommended that the State
Standardization Officer standardize State Standardized Inspector Candidates utilizing
the same standardization procedures identified for State Standardization
Officers.
This chapter defines those requirements that the Candidate must complete
prior to standardization. In order for a Candidate to engage
in the process of initial field standardization, they will qualify by completing
the prerequisite and experience requirements specified in this chapter. Those
requirements only apply to first time applicants applying for standardization.
QUALIFICATIONS FOR STATE PERSONNEL:
When nominating a Candidate, the supervisor
making the nomination should provide the required Candidate background
information on the STANDARDIZATION NOMINATION FORM (Attachment 1). This information
will be maintained in a file at the appropriate FDA Office.
When nominating a Candidate, the supervisor making the nomination should provide the required Candidate background information on the STANDARDIZATION NOMINATION FORM (Attachment 1). This information will be maintained in a file at the Division of Cooperative Program Office.
All Standardization Candidates shall meet the following performance criteria:
(a.) HACCP: The Candidate shall demonstrate the ability to verify that HACCP Plan exists
and is being adequately implemented by the dealer.
(b.) SANITATION ITEMS: The Candidate shall demonstrate the ability to recognize, through
records review, the "8" National Shellfish Sanitation Program (NSSP), Model Ordinance (MO),
“02 Sanitation Items" are being adequately monitored and that those records are accurate
and complete.
(c.) ADDITIONAL MO REQUIREMENTS: The Candidate shall demonstrate knowledge of the
NSSP Model Ordinance, “03 Other Model Ordinance Requirements", and “Good Manufacturing
Practice” (GMP) by correctly identifying deficiencies relating to those items during the field
evaluation process.
(d.) INSPECTION EQUIPMENT: The Candidate shall be equipped and familiar with the equipment
necessary to conduct a Shellfish plant inspection. The Candidate shall be evaluated on the
proper use of inspection equipment during the standardization process.
The following is a MINIMUM list of required forms and equipment for use during shellfish plant inspections:
(e.) COMMUNICATION: The Candidate shall
demonstrate the ability to effectively communicate
with
plant management about deficiencies noted during the evaluation. Many
different types of
communication
skills and approaches are necessary and valuable during the inspection
process.
The
Candidate shall be required to take the lead in communicating
with industry
personnel
during
all inspections and the Standard shall evaluate the Candidate’s
communication skills.
INTRODUCTION:
The Candidate shall
be required to make all introductions. A complete introduction consists of:
(a.) Introducing all persons participating
in the inspection;
(b.) Describing the purpose and flow
of the inspection;
(c.) Identifying and explaining to the
PERSON IN CHARGE that it will be necessary
to ask
questions about the operation during the inspection; and
(d.) Explaining that this is not intended
as a regulatory inspection and that there will be no written report
left
at the end of the inspection; however, significant findings will be brought to
the attention of the
PERSON
IN CHARGE.
In addition to verbal and written communication, the Candidate shall also use the inspection process to communicate and demonstrate FOOD SAFETY concepts by example. Activities such as proper hand washing, sanitizing thermometer before probing shellfish, and wearing the proper inspection apparel should be used to reinforce spoken and written communications.
INTERVIEW WITH THE PERSON IN CHARGE:
The
Candidate shall conduct a discussion with the PERSON IN CHARGE to determine:
EXIT CONFERENCE:
The Candidate, at the
exit of conference shall clearly convey and discuss in detail with the PERSON
IN CHARGE the inspection findings including:
(a.) The compliance status of the firm describing each significant violative condition and, where
appropriate, acceptable compliance alternatives,
(b.) The response and plans of the PERSON IN CHARGE for correcting violations, and
(c.) Corrective actions observed
during the inspection. Such proactive food safety measures
shall be commended.
Explain the public health significance of the deficiencies and demonstrate the ability
to discuss and resolve in a courteous and professional manner, issues that the PERSON IN
CHARGE might not agree with or clearly understand.
| PERFORMANCE AREA | FIELD STANDARDIZATION |
|---|---|
| HACCP (Items 1 - 7) | Evaluation of existing HACCP Plan |
| Sanitation (Items 8 - 16) | Evaluation/inspection |
| Additional MO Requirements (Items 17 - 30) | Evaluation/inspection |
| Inspection Equipment | Observation |
| Communication | Observation |
Pre-standardization Field Procedure
Pre-standardization - This phase consists of three (3) joint "practice" field inspections by the Candidate and the Standard. During these “practice” inspections there will be open discussion between the Candidate and the Standard on all matters relating to the standardization process including: the NSSP Model Ordinance interpretations, inspection form debiting requirements (where is "it" marked on the form); questions and discussions relating to the firm's HACCP plan; related Sanitation and Monitoring records and Corrective Action. The current edition of the NSSP Standardized Shellfish Processing Plant Inspection Form (Attachment 4) will be used during all aspects of the standardization procedure.Field Standardization Procedure
The Field Standardization Process consists of
the Standard and the Candidate jointly conducting five (5) shellfish
plant evaluations. Always select five (5) Shucker/packer (SP) plants if they
are available. If a state has less than five (5) Shucker/packer's (SP), then
the remaining plants will be selected according to the following priority:
1) Repackers (RP)
2) Shellstock Shippers (SS)
3) Reshippers (RS)
During all joint field inspections, the Candidate will be the lead person. He or she will be responsible for the following: Introduction (determining who is the "most responsible" person), requesting the firm's HACCP Plan and its related documents, and sanitation monitoring records. The minimum number of records required for review will be at least three months. The Candidate shall also conduct the "exit" interview and discuss all significant deficiencies with management.
Standardization Scoring
COMPARISON OF FINDINGS:
Following
each inspection, the Standard shall compare his/her findings
with the Candidate. At
the conclusion of the field standardization, the Standard shall
tabulate and compare the Candidate's inspection
findings to determine if the Candidate has successfully completed
the requirements for Standardization. The Standard shall discuss
any differences, results and other observations with the Candidate.
The Standard will evaluate each inspection report to determine the number of disagreements (using Standardization Requirements below) between the Standard and the Candidate. Disagreements shall be recorded on the Comparative Results form provided as Attachment 2.
CANDIDATE SCORING: The Standard shall grade each inspection report by circling each incorrectly marked item. The Standard shall determine the number of disagreements on items and record that number in the form provided in ATTACHMENT 3. For inspectional equipment and communication scoring is not used but impacts the outcome of the Candidate's performance.
The Candidates shall meet the following level of agreement to achieve Standardization after completing five (5) formal field evaluations.
(a.) HACCP: (item 1-7)
The Candidates SHALL
NOT DISAGREE with the Standard more than an average
of three
(3) times in five (5) evaluations.**
(b.) Sanitation Items: (item 8- 16)
The Candidates SHALL
NOT DISAGREE with the Standard more
than an average of
three
(3) times in five (5) evaluations. **
(c.) Other Model Ordinance Requirements:
(item 17 –30)
The Candidates SHALL
NOT DISAGREE with the Standard more than an average
of four
(4) times in five (5) evaluations. **
(d.) Inspection Equipment: The Candidates SHALL have
all essential equipment, listed in
Chapter
4 "Performance Criteria for Field Standardization" available for use
during
each
inspection. This section shall rate as SATISFACTORY or NEEDS IMPROVEMENT.
(e.) Communications: The Candidates SHALL communicate
per the requirements in Chapter 4
"Performance
Criteria for Field Standardization". This section shall rate as SATISFACTORY
or
NEEDS IMPROVEMENT.
**NOTE: With the exception of Candidates deficiencies
that were not observed by the Standard
CRITERIA FOR SUCCESS STANDARDIZATION:
To achieve standardization, the Candidates shall meet requirements for the Performance criteria (a-c) described in Chapter 4. The Candidates may receive “Needs Improvement” classification in the section inspectional equipment and communications and still be standardized.
When either inspection equipment or communication performance area are classified as needing improvement, the Candidates and the Candidate's supervisor shall be notified that the “Needs Improvement” area(s) must be satisfactorily addressed before restandardization is granted. Prior to restandardization, the Candidate's supervisor must notify the Standard that the area(s) or concern has been addressed.
Standardization Results
REPORTING
The Standard and Candidate shall describe on the narrative section on the NSSP SHELLFISH PROCESSING PLANT FORM each specific deficiency and location within the firm where the deficiency was observed. The Candidate shall not fail to recognize any critical items. After each inspection has been completed, the Standard shall compare the number and description of the deficiencies found in the plant for each item on the narrative section of the NSSP Standardized Shellfish Processing Plant Inspection Form. The Standard shall determine if both observed the same specific deficiencies throughout the plant.
The Standard will use the Comparative Results Form (Attachment 2) to determine the level of agreement between the Standard and Candidate. At the conclusion of the formal Field Standardization exercise, the Standard will complete a Composite Results Report (Attachment 3).
After successfully completing the Field Standardization Exercise, the Candidate will be granted the TITLE of STANDARDIZATION OFFICER OR STANDARDIZED INSPECTOR. A certificate recognizing that accomplishment will be forwarded to the Candidate, along with formal notification to the Candidate's supervisor, within thirty (30) days.
Standardization (Maintenance)
STANDARDIZATION EXPIRATION:
The Candidate's STANDARDIZATION is valid
for a period of 5 years. Expiration dates will appear on the certificate
issued by the Standard.
STANDARDIZATION MAINTENANCE:
The maintenance process consists of joint inspections
conducted during evaluation activities. Maintenance will also be provided in the form
of updated FD 2041 Shellfish State Standardization Officer courses, ORA University web based course,
updated field standardization guides, and other guidance/technical assistance activities on an
as needed basis.
Termination, Suspension, or Revocation of Standardization
TERMINATION OF FIELD STANDARDIZATION:
(a.) The Standard has the
option to terminate the field exercise at any time during the procedure
if
the Candidate, in the opinion of the Standard, is not achieving
the required level of agreement for standardization.
(b.) The Standard shall notify
the Candidate and the Candidate’s supervisor
in writing
of the reasons for failure.
(c.) The Standard will document
the reason(s) for termination of the field. This information
shall
be forwarded to the Candidate's supervisor and a copy shall be
placed in
the FDA file.
All
evidence and conclusions reached by the FDA shall be documented in writing by
the Standard
and
shall be kept for 3 years in accordance with the Freedom of Information Act.
SUSPENSION/REVOCATION OF STANDARDIZATION CERTIFICATION
(a.) Fails to utilize and/or properly complete the current NSSP Standardized Shellfish Processing Plant Inspection Form.
(b.) Fails to properly code (critically code) deficiencies (critical, key, and other) on the
NSSP STANDARDIZATION SHELLFISH PROCESSING PLANT INSPECTION FORM.
(c.) Fails to fulfill the required maintenance activities described in CHAPTER 9.
(d.) Before suspension or revocation, the Standard will consult with appropriate personnel in the
FDA and/or the State’s agency to reach a decision on whether:
i. The standardization shall be suspended temporarily with notice regarding
conditions required for reinstatement; or
ii.
The standardization shall be revoked.
(e.) When a STANDARDIZATION certificate
is revoked or suspended, the Standard
shall notify
the supervisor in writing, of his/her decision.
(f.) The Standard will document
the reason(s) for suspension or revocation of the standardization
certification.
This information shall be forwarded to the Candidate's supervisor and a
copy
shall
be placed in the FDA file. All evidence and conclusions reached by the FDA shall
be
documented
in writing by the Standard and shall be kept for 3 years
in
accordance
with the Freedom of Information Act.
RE-STANDARDIZATION AFTER SUSPENSION OR REVOCATION.
The Candidate may apply for re-standardization, within thirty (30) days, after suspension or revocation. He or she must contact and work with the appropriate FDA or *State Standardization Officer to correct all prior deficiencies before the re-standardization process begins.
NOTE: State Standardization Officers can only standardize their inspectors. Only FDA National Standards or standardized FDA Regional Specialists can standardize state standardization officers.
Appeals
FILING AN APPEAL.
Candidate after being notified of a failure
to successfully achieve Standardization or re-standardization may appeal the
decision. Should the Candidate elect to appeal, this action must be
initiated within thirty days (30) of the date of the written notification of
the failure, suspension or revocation. The appeal’s request shall be addressed
to the FDA Standard Officer at FDA, Division of Cooperative Programs, 5100
Paint Branch Parkway, College Park, MD 20740.
APPEAL BOARD MEMBERS.
The FDA National Plant Standard and representatives from the ISSC and FDA Regional Shellfish Specialist will
comprise the STANDARDIZATION Appeals Board. The ISSC will select states representatives
to participate in the appeals process.
HEARINGS.
If the Appeal Board finds the appeal unjustified, the decision of the FDA Standard will stand.
If the Appeal Board determines that the State
Standardization Officer's appeal is justified, the State Standardization
Officer and the FDA Standard will be notified in writing that a
hearing will be scheduled.
HEARING PROCEDURE.
At the hearing, the following procedure
will be followed:
(1) The State Standardization Officer will present his/her argument for reversing the FDA
Standard’s decision;
(2) The Appeal Board will have the opportunity
to question the action or conduct of the State
Standardization Officer and the FDA Standard; and
(3) The Appeal Board will render a decision.
ATTACHMENT I
STANDARDIZATION NOMINATION FORM
| TO: | |
| FROM: | |
| SUBJECT: REQUEST FOR STANDARDIZATION | |
| DATE: | |
|
Name: Title: |
|
| Agency Name: | |
| Address: | |
|
City/State/Zip: |
|
| Telephone: | |
|
Fax: |
|
| Education: (list degree or include a transcript) | |
| |
Length of Service: |
| |
Describe shellfish experience: |
| |
|
| |
|
| |
|
|
CHECK (X) BELOW COURSES ATTENDED: Basic Shellfish Plant Sanitation ( ) Basic Seafood HACCP Alliance Course ( ) Regulator’s HACCP Course ( ) List Other Courses |
How many routine shellfish plant evaluations per year? 1 - 5 ( ) 6 - 10 ( ) >20 ( ) |
ATTACHMENT 2
COMPOSITE PERFORMANCE REPORT
| FIRM NAME: | Candidate(O) | Standard(X) | Disagreements |
|---|---|---|---|
| #1 HACCP Plan | |||
| #2 Plan Elements (a) Hazards | |||
| #2 Plan Elements (b) Records | |||
| #2 Plan Elements (c) Critical Limits | |||
| #2 Plan Elements (d) Signed and Dated | |||
| #2 Plan Elements (e) Critical Control Points | |||
| #2 Plan Elements (f) Monitoring | |||
| #2 Plan Elements (g) Verification Procedures | |||
| #2 Plan Elements (h) Corrective Action if identified | |||
| #3 HACCP Training | |||
| #4 Plan Implementation (a) Receiving | |||
| #4 Plan Implementation (b) Shellstock Storage | |||
| #4 Plan Implementation (c) Processing | |||
| #4 Plan Implementation (d) Shucked Meat Storage | |||
| #4 Plan Implementation (e) Other Critical Limits | |||
| #5 Approved Source Control Failure | |||
| #6 Time/Temperature Control Failure | |||
| #7 Other Critical Control Failure | |||
| TOTAL NUMBER OF DISAGREEMENTS |
SANITATION ITEMS
| #8 Safety of water for processing and ice production | |||
|---|---|---|---|
| #9 Condition and cleanliness of food contact surfaces | |||
| #10 Prevention of cross-contamination | |||
| #11 Maintenance of hand-washing, hand sanitizing, toilet facilities | |||
| #12 Protection from adulterants | |||
| #13 Proper labeling, storage, and use of toxic compounds | |||
| #14 Control of employees with adverse health conditions | |||
| #15 Exclusion of pests | |||
| #16 Sanitation Monitoring and Records | |||
| TOTAL NUMBER OF DISAGREEMENTS |
ADDITIONAL MODEL ORDINANCE REQUIREMENTS
| #17 Plants and Grounds | |||
|---|---|---|---|
| #18 Plumbing and related facilities | |||
| #19 Utilities | |||
| #20 Insects and vermin control | |||
| #21 Disposal of other waste | |||
| #22 Equipment construction (non-food contact surfaces) | |||
| #23 Cleaning non-food contact surfaces | |||
| #24 Shellfish storage and handling | |||
| #25 Heat shock | |||
| #26 Personnel | |||
| #27 Supervision | |||
| #28 Transportation (To include only the person shipping) | |||
| #29 Labeling and Tagging (Other than receiving) | |||
| #30 Shipping Documents and Records | |||
| TOTAL NUMBER OF DISAGREEMENTS |
FIELD REQUIREMENT FOR THE SUCCESSFUL COMPLETION OF STANDARDIZATION
In order for the Candidate to successfully complete standardization he/she must meet the following field standardization criteria after five (5) evaluations:
ATTACHMENT 3
SHELLFISH PLANT STANDARDIZATION
"Candidate vs Standard: Composite performance chart"
NUMBER OF DISAGREEMENTS
| FIRM NAME | HACCP | SANITATION ITEMS | ADDITIONAL MO REQUIREMENTS |
|---|---|---|---|
| TOTAL | |||
| *Average Score | |||
| Acceptable Avg. Score | 3 | 3 | 4 |
| INSPECTIONAL EQUIPMENT | SATISFACTORY | NEEDS IMPROVEMENT | |
| COMMUNICATION | SATISFACTORY | NEEDS IMPROVEMENT | |
*The Candidate's average composite score through five (5) formal standardization inspections meets (OR DOESN'T MEET) the acceptable average score required to achieve standardization.
STANDARDIZATION LOCATION:
DATE(S):
CANDIDATE:
STANDARD:
NSSP Standardized Shellfish Processing Plant Inspection Form
| Agency Name: | Date: | |||||||||||||||||||||
| Type of Inspection |
O Certification O Pre-operational O Routine O Follow-up O Standardization |
|||||||||||||||||||||
|
Dealer Name: |
Certification Number: | |||||||||||||||||||||
|
Dealer Address: |
||||||||||||||||||||||
| Hazard Analysis Critical Control Point (HACCP) | ||||||||||||||||||||||
| 1. | HACCP Plan OYes ONo Required for Certification | |||||||||||||||||||||
| 2. |
Plan Elements Identified and Adequate |
✓/x NA |
Code |
✓/x NA |
Code |
Overall Code |
||||||||||||||||
| (a) Hazards | O | (e) Critical Control Points | K | |||||||||||||||||||
| (b) Records | O | (f) Monitoring | K | |||||||||||||||||||
| (c) Critical Limits | K | (g)Verification Procedures | O | |||||||||||||||||||
| (d) Name, Address, Signed and Dated | O | (h) Corrective Action if identified | K | |||||||||||||||||||
| 3. | HACCP Training O Yes O No | Code | O | |||||||||||||||||||
| 4. | Plan Implementation | Corrective Actions (C) | Verification Procedures (K) | Monitoring Procedures (K) |
Records Accurate/ Maintained (K) Records Format Signed/Dated Firm's Name (O) |
Overall Code |
||||||||||||||||
| ✓/x | Code | ✓/x | Code | ✓/x | Code | ✓/x | Code | |||||||||||||||
(a) Receiving |
||||||||||||||||||||||
| (b) Shellstock
Storage |
||||||||||||||||||||||
| (c) Processing |
||||||||||||||||||||||
| (d) Shucked
Meat Storage |
||||||||||||||||||||||
| (e) Other Critical
Limits |
||||||||||||||||||||||
| 5. | Approved Source Control Failure | C | ||||||||||||||||||||
| 6. | Time/Temperature Control Failure | C | ||||||||||||||||||||
| 7. | Other Critical Control Failure | C | ||||||||||||||||||||
| Sanitation Items | Citation | ✓/x | Code | |||||||||||||||||||
| 8. |
Safety of water for processing and ice production |
.02A | ||||||||||||||||||||
| 9. | Condition and cleanliness of food contact surfaces | .02B | ||||||||||||||||||||
| 10. | Prevention of cross-contamination | .02C | ||||||||||||||||||||
| 11. | Maintenance of hand-washing, hand sanitizing, and toilet facilities | .02D | ||||||||||||||||||||
| 12. | Protection from adulterants | .02E | ||||||||||||||||||||
| 13. | Proper labeling, storage, and use of toxic compounds | .02F | ||||||||||||||||||||
| 14. | Control of employees with adverse health conditions | .02G | ||||||||||||||||||||
| 15. | Exclusion of pests | .02H | ||||||||||||||||||||
| 16. | Sanitation Monitoring and Records | K | ||||||||||||||||||||
| Additional Model Ordinance Requirements | Citation | ✓/x | Code | |||||||||||||||||||
| 17. | Plants and Grounds | .03A | ||||||||||||||||||||
| 18. | Plumbing and related facilities | .03B | ||||||||||||||||||||
| 19. | Utilities | .03C | ||||||||||||||||||||
| 20. | Insects and vermin control | .03D | ||||||||||||||||||||
| 21. | Disposal of other waste | .03E | ||||||||||||||||||||
| 22. | Equipment construction (non-food contact surfaces) | .03F | ||||||||||||||||||||
| 23. | Cleaning non-food contact surfaces | .03G | ||||||||||||||||||||
| 24. | Shellfish storage and handling | .03H | ||||||||||||||||||||
| 25. | Heat shock | .03I | ||||||||||||||||||||
| 26. | Personnel | 03J | ||||||||||||||||||||
| 27. | Supervision | .03K | ||||||||||||||||||||
| 28. | Transportation (To include only the person shipping) | IX.05 | K | |||||||||||||||||||
| 29. | Labeling and Tagging (Other than receiving) | X.05, .06 | S (K/O) | |||||||||||||||||||
| 30. | Shipping Documents and Records | X.07 | K | |||||||||||||||||||
|
Dealer’s Signature |
Inspector’s Signature |
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