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National Shellfish Sanitation Program
Guide for the Control of Molluscan Shellfish
2003
Model Ordinance
XI. SHUCKING AND PACKING
Table of Contents
Requirements for the Authority.
[Note: The Authority must meet the requirements of this section even if
the Authority does not formally adopt this section in regulation.]
@.01 Heat Shock.
- A. The Authority
shall approve the scheduled process for heat shock. The schedule may be
developed by the Authority
or qualified persons with adequate facilities for conducting the appropriate
studies;
- B. The Authority
shall assure that the critical factors, which may affect the heat shock
process, have been adequately
studied and provided for in establishing the process. The critical factors
shall include:
- (1) Type
and size of shellfish;
- (2) Time
and temperature of exposure;
- (3) Type
of process;
- (4) Size
of tank, tunnel or retort;
- (5) Water
to shellfish ratios in tanks; and
- (6) Temperature
and pressure monitoring devices;
- C. The Authority
shall assure that heat shock process does not:
- (1) Change
the physical and organoleptic properties of the species;
- (2) Kill
the shellfish prior to shucking; and
- (3) Increase
microbial deterioration of the shucked shellfish.
- D. The Authority
shall retain records covering all aspects of the establishment of the heat
shock process.
Additional Guidance - IV. Guidance Documents
Requirements for Dealers.
.01Critical Control Points.
- A. Receiving
Critical Control Point - Critical Limits. The dealer shall shuck and pack
only shellstock which is:
- (1) Obtained
from a licensed harvester who has:
- (a) Harvested
the shellstock from an Approved or Conditionally Approved area in the
open status as indicated
by the tag; and [C]
-
(b) Identified the shellstock
with a tag on each container or transaction record on each bulk shipment;
or [C]
- (2) Obtained
from a dealer who has identified the shellstock with a tag on each container
or transaction record with each bulk shipment. [C]
- B. Shellstock
Storage Critical Control Point - Critical Limits. The dealer shall ensure
that:
- (1) If
wet storage in artificial bodies of water is practiced, water quality
meets the requirements outlined in Chapter X.08; and [C]
- (2) Once
placed under temperature control and until sale to the processor or final
consumer, shellstock shallbe;
- (a) Iced;
or [C]
-
(b) Placed and stored in a storage
area or conveyance maintained at 45 ° Fahrenheit (7.2 °Centigrade)
or less; and [C]
-
(c) Not permitted to remain without
ice, mechanical refrigeration or other approved methods of refrigeration,
asrequired in §B(1) or
§B(2) for more than 2 hours at points of transfer such
as loading docks. [C]
- C. Processing
Critical Control Point - Critical Limits. The dealer shall ensure that:
- (1)
For shellstock which has not been refrigerated prior to shucking, shucked
meats are chilled to an internal temperature
of 45° F (7.2 ° Centigrade) or less within three hours
of shucking. [C]
- (2)
For shellstock refrigerated prior to shucking, shucked meats are chilled
to an internal temperature of 45°F (7.2 ° Centigrade) or less
within four hours of removal from refrigeration. [C]
- (3) If
heat shock is used, once heat shocked shellstock is shucked, the shucked
shellfish meats shall be cooled to
45 ° Fahrenheit (7.2 ° Centigrade) or less within
two hours after the heat shock process. [C]
- (4) When
heat shock shellstock are cooled and held under refrigeration for later
shucking, the heat shocked shellstock shall be cooled to an internal
temperature of 45° Fahrenheit (7.2° Centigrade)
within two hours from time of heat shock. [C]
- D.
Shucked Meat Storage Critical Control Point - Critical Limit. The dealer
shall store shucked and packed shellfish
in covered containers at an ambient temperature of 45 ° Fahrenheit
(7.2 ° Centigrade) or less or covered
with ice. [C]
.02 Sanitation.
- A. Safety
of Water for Processing and Ice Production.
- (1) Water
Supply.
- (a) The dealer shall provide
a potable water supply in accordance with applicable federal, state and
local regulations. [C]
-
(b) If the water supply is from
a private source, the dealer shall make arrangements to have the water
supply sampled by persons recognized by the Authority and tested at laboratories
sanctioned
or certified by the Authority: [K]
-
(i) Prior to
use of the water supply; [C]
-
(ii) Every six months
while the water supply is in use; and [K]
-
(iii) After the water supply
has been repaired and disinfected. [SC/K]
- (c) The dealer shall assure that
any steam used in food processing or that comes in contact with food
contact surfaces is free from any additives, or deleterious substances
consistent with federal
and state laws and regulations. [K]
- (2) Ice
Production. Any ice used in the processing, storage, or transport
of shellstock or shucked shellfish shall:
- (a) Be
made on-site from potable water in a commercial ice machine; or [C]
-
(b) Come from a facility sanctioned
by the Authority or the appropriate regulatory agency. [C]
- (3) Shellstock
Washing.
- (a) Water
from either a potable water supply or a growing area in the approved
classification shall
be used to wash shellstock. [C]
-
(b) If the dealer uses any system
to wash shellstock which recirculates water, the dealer shall:
- (i) Obtain
approval for the construction or remodeling of the system from the
Authority.[K]
-
(ii) Provide a water treatment
and disinfection system to treat an adequate quantity of water
to a quality acceptable for shellstock washing which, after disinfection,
meets the coliform standards for drinking water,
and does not leave any unacceptable residues in the shellstock;
and [C]
-
(iii) Test bacteriological water
quality daily; [SC/K]
- (c) The dealer may use ultra-violet
(UV) disinfection in the recirculating wash water system,
provided that the turbidity of the water to be disinfected shall
not exceed 20 nephelometric turbidity units (NTUs) measured using the
method in the
APHA Standard Methods for the Examination of Water and Wastewater. [K]
- (4) Plumbing
and Related Facilities.
- (a) The
dealer shall design, install, modify, repair, and maintain all plumbing
and plumbing fixtures
to:
- (i) Prevent
contamination of water supplies; [C]
-
(ii) Prevent any cross-connection
between the pressurized potable water supply and water from
an unacceptable source. [C]
The dealer shall install and maintain in good working order devices
to protect against backflow and back siphonage. [K]
- (b) Shellstock washing storage
tanks and related plumbing shall be fabricated from safe materials
and tank construction shall be such that it:
- (i) Is
easily accessible for cleaning and inspection; [K]
-
(ii) Is self-draining; and [K]
-
(iii) Meets the requirements for food
contact surfaces. [K]
- B. Condition
and Cleanliness of Food Contact Surfaces.
- (1) Equipment
and utensil construction for food contact surfaces.
- (a) Except
for equipment in continuous use and placed in service prior to January
1, 1989, the dealer shall use
only equipment that conforms to Shellfish Industry Equipment Construction Guides (August
l993), U.S. Department of Health and Human Services. [K]
-
(b) The dealer shall use only equipment
and utensils, including approved plastic ware and finished
product containers, which are:
- (i) Constructed
in a manner and with materials that can be cleaned, sanitized, maintained
or replaced
in a manner to prevent contamination of shellfish products;[K]
-
(ii) Free from any exposed
screws, bolts, or rivet
heads on food contact surfaces; and [K]
-
(iii) Fabricated from food grade
materials. [K]
- (c) The dealer shall assure that all
joints on food contact surfaces:
- (i) Have
smooth easily cleanable surfaces; and [K]
-
(ii) Are welded. [K]
- (d) Shucking blocks shall be
provided which are:
- (i) Easily
cleanable; [K]
-
(ii) Fabricated from safe material; [K]
-
(iii) Solid, one piece construction;
and [K]
-
(iv) Easily removed from the
shucking bench, unless the block is an integral part of the
bench. [K]
- (e) The dealer shall provide a
temperature measuring device accurate to +/- 2° Fahrenheit
for use in monitoring product temperatures. [K]
-
(f) All equipment used in heat
shock processing shall meet the requirements of Chapter XI.02.B.(1)(a),
(b), and (c). [K]
-
(g) All equipment used to handle
ice shall be kept clean and stored in a sanitary manner, and
shall meet the construction requirements in Chapter XI.02.B.(1)(a),(b),
and
(c). [K]
- (2) Cleaning
and sanitizing of food contact surfaces.
- (a) Food contact surfaces of
equipment, utensils and containers shall be cleaned and sanitized to
prevent contamination of shellfish and other food contact surfaces.
The dealer shall:
- (i) Provide adequate cleaning
supplies and equipment, including three compartment sinks, brushes,
detergents, and sanitizers, hot water and pressure hoses shall be
available within the plant; [K]
-
(ii) Sanitize equipment
and utensils prior to the start-up of each day's activities and following
any interruption during which food contact surfaces may have
been contaminated; [K]
-
(iii) Provide a test kit
or other device that accurately measures the parts per million
concentration of the chemical sanitizing agent in use; [K]
and
- (iv) Wash
and rinse equipment and utensils at the end of each day. [K]
-
(b) All conveyances and equipment
which come into contact with stored shellstock shall be cleaned and
maintained in a manner and frequency as necessary to prevent shellstock contamination. [O]
-
(c) Shellfish shall be protected
from contamination by washing and rinsing shucking containers and
sanitizing before each filling. [K]
-
(d) Containers which may have become
contaminated during storage shall be washed, rinsed, and sanitized priorto
use or shall be discarded. [K]
-
(e) Shucked shellfish shall be
packed in clean covered containers and stored in a manner which assures
theirprotection from
contamination. [K]
-
(f) If used, the finger cots
or gloves shall be:
- (i) Made of impermeable
materials except where the use of such material is inappropriate
or incompatible with the work being done; [O]
-
(ii) Sanitized at least
twice daily; [K]
-
(iii) Cleaned more often,
if necessary [K];
- (iv) Properly
stored until used; and [K]
-
(v) Maintained in a clean,
intact, and sanitary condition. [K]
- C. Prevention
of Cross Contamination.
- (1) Protection
of shellfish.
- (a) Shellstock
shall be stored in a manner to protect shellstock from contamination
in dry
storage and at points of transfer. [SC/K]
-
(b) Shucked shellfish shall be
protected from contamination. [SC/K]
-
(c) Shellstock shall not be placed
in containers with standing water for the purposes of
washing shellstock or loosening sediment. [K]
-
(d) Equipment and utensils shall
be stored in a manner to prevent splash, dust, and contamination. [SK/0]
- (2) Employee
practices.
- (a) Where the same employee works
in both the shucking and packing activities, the employee
shall wash his hands thoroughly after entering. [K]
-
(b) The dealer shall require
all employees to wash their hands thoroughly with soap and
water and sanitize their hands in an adequate hand washing facility:
- (i) Before
starting work; [K]
-
(ii) After each absence from
the work station; [K]
-
(iii) After each work interruption;
and [K]
-
(iv) Any time when their hands
may have become soiled or contaminated. [K]
- D. Maintenance
of Hand Washing, Hand Sanitizing and Toilet Facilities.
- (1) Hand
washing facilities with warm water at a minimum temperature of 110°
Fahrenheit (43
° Centigrade), dispensed from a hot and cold mixing or combination
faucet, shall be provided. [SK/O]
- (2) Sewage [C] and liquid disposable wastes [K] shall
be properly removed from the facility.
- (3) An
adequate number of conveniently located, toilets shall be provided. [K]
- (4) The
dealer shall provide each toilet facility with an adequate supply of
toilet paper [K] in a suitable
holder [SK/O].
- E. Protection
from Adulterants.
- (1) Shellfish
shall be protected from contamination while being transferred from one
point to another
during handling and processing. [K]
- (2) Any
lighting fixtures, light bulbs, skylights, or other glass suspended over
food storage or processing
activities in areas where shellfish areexposed shall be of the
safety type or protected to
prevent food contamination in case of breakage. [O]
- (3) Food
contact surfaces shall be protected from contamination by adulterants
by using cleaning compounds and sanitizing agents only in accordance
with
applicable federal and state laws and
regulations. [K]
- (4) Protection
of ice used in shellfish processing.
- (a) Any ice, which is not made
on site in the shellfish processing facility, shall be inspected
upon receipt andrejected if the ice is not deliveredin
a way so as to be protected from contamination. [SC/K]
-
(b) Ice shall be stored in a
safe and sanitary manner to prevent contamination of the
ice. [SC/K]
- (5) Adequate
ventilation shall be provided to minimize condensation in areas where
food is stored, processed
or packed. [SK/C]
- F. Proper
Labeling, Storage and Use of Toxic Compounds.
- (1) Storage
of toxic compounds.
- (a) The
dealer shall assure that only toxic substances necessary for plant
activities are
present in the facility. [K]
-
(b) Each of the following categories
of toxic substances shall be stored separately:
- (i) Insecticides
and rodenticides; [K]
-
(ii) Detergents, sanitizers,
and related cleaning agents; and [K]
-
(iii) Caustic acids, polishes,
and other chemicals. [K]
-
(c) The dealer shall not store
toxic substances above shellfish or food contact surfaces.[K]
- (2) Use
and labeling of toxic compounds.
- (a) When
pesticides are used, the dealer shall apply pesticides in accordance
with
applicable federal and state regulations to control insects and rodents
in such
a manner to prevent the contamination of any shellfish or packaging
materials with residues. [K]
-
(b) Cleaning compounds and sanitizing
agents shall be labeled and used only in accordance
with applicable federal and state laws and regulations. [K]
-
(c) Toxic substances shall be
labeled and used in accordance with the manufacturer's label
directions.
[K]
- G. Control
of Employees with Adverse Health Conditions.
- (1) The
dealer shall take all reasonable precautions to assure that any employee
with a disease in the communicable
stage which might be transmissible through food shall be excluded from
working in any
capacityin which thee mployee may come in contact with the shellfish
or with food contact surfaces. The
diseases which are transmissible from food workers through food are those
determined by the US Centers
for Disease Control and Prevention, in compliance with the Americans
with Disabilities Act, and
published in the Federal Register. [K]
- (2) If
an employee with an infected wound keeps it covered with a proper bandage,
an impermeable barrier,
and a single-use glove for a hand lesion, the dealer may allow the employee
to work in the shellfish processing
facility without additional restrictions. [K]
- H. Exclusion
of Pests. The dealer shall operate his facility to assure that pests are
excluded from the facility
and processing activities. [K]
.03 Other Model Ordinance Requirements.
- A. Plants
and Grounds.
- (1) General.
- (a) The
physical facilities shall be maintained in good repair. [O]
-
(b) Animals or unauthorized persons
shall not be allowed in those portions of the facilities
where shellfish are stored, handled, processed, or packaged or food handling
equipment, utensils, and packaging materials arecleaned or
stored. [K]
-
(c) Air pump intakes shall be
located in a protected place. Air filters shall be installed on
all blower air pump intakes. Oil bath type filters are not
allowed. [O]
- (2) Flooding:
- (a) Facilities in which shellfish
are stored, shucked, packed, repacked or reshipped shall
be located so that thesefacilities are not subject to flooding
during ordinary high
tides. [C]
-
(b) If facilities are flooded:
- (i) Shellfish
processing, shucking or repacking activities shall be discontinued
until the flood waters have receded from the building; and the
building is
cleaned
and sanitized. [C]
-
(ii) Any shellfish coming in
contact with the floodwaters while in storage shall be destroyed;
or discarded in non-food use. [C]
- (3) The
dealer shall operate his facility to provide adequate protection from
contamination and adulteration by assuring that dirt and other filth
are excluded
from his facility and activities. [SC/K]
- (4) Separation
of operations.
- (a) Facilities
for shucking and packing activities shall be separated by use of
- (i) Separate
rooms;
[K]
-
(ii) Partitions; or
[K]
-
(iii) Sufficient spacing. [K]
-
(b) Manufacturing activities,
which could result in the contamination of the shellfish, shall
be separated by adequate barriers. [K]
- (5) The
dealer shall provide toilet room doors which are tight fitting, self-closing,
and do not open directly
into a processing area. [K]
- (6) Plant
Interior.
- (a) Sanitary
conditions shall be maintained throughout the facility. [O]
-
(b) All dry area floors shall
be hard, smooth, easily cleanable; and [O]
-
(c) All wet area floors used
in areas to store shellstock, process food, and clean equipment
and utensils shall be constructed of easily cleanable, impervious,
and corrosion resistant materials which:
- (i) Are
graded to provide adequate drainage; [O]
-
(ii) Have even surfaces,
and are free from cracks that creates sanitary problems and
interferes with drainage; [O]
-
(iii) Have sealed junctions
between floors and walls to render them impervious to water;
and [O]
-
(d) Walls and Ceilings. Interior
surfaces of rooms where shellfish are stored, handled, processed,
or packaged shall be constructed of easily cleanable, corrosion resistant, impervious
materials [O].
- (7) Grounds.
Grounds around the facility shall be maintained to be free from conditions
which may result
in shellfish contamination. These conditions may include:
- (a) Rodent
attraction and harborage; and [O]
-
(b) Inadequate drainage. [O]
- B. Plumbing
and Related Facilities.
- (1) Hand
washing facilities shall be provided which are:
- (a) Convenient
to work areas;
[O]
-
(b) Separate from the three compartment
sinks used for cleaning equipment and utensils;
and [K]
-
(c) Directly plumbed to an approved
sewage disposal system. [SO/K]
- (2) The
dealer shall provide at least one hand sink in the packing room.
[O]
- (3) The
dealer shall provide at each hand washing facility:
- (a) A
supply of hand cleansing soap or detergent; [K]
-
(b) A conveniently located supply
of single service towels in a suitable dispenser or
a hand drying device that provides heated air; [O]
-
(c) An easily cleanable waste
receptacle; and [O]
-
(d) Hand washing signs in a language
understood by the employees; [O]
- (4) All
plumbing and plumbing fixtures shall be designed, installed, modified,
repaired, and maintained
to provide a water system that is adequate in quantity and under
pressure, and includes:
- (a) Cold
and warm water at all sinks; and [K]
-
(b) Hand washing facilities adequate
in number and size for the number of employees,
and located where supervisors can observe employee use; [K]
- (5) Adequate
floor drainage, including backflow preventers such as air gaps, shall
be provided where
floors are:
- (a) Used
in shellstock storage; [K]
-
(b) Used for food holding units [K] (e.g. refrigeration units);
- (c) Cleaned
by hosing, flooding, or similar methods [K]; and
- (d) Subject
to the discharge of water or other liquid waste including three compartment
sinks on the floor during normal activities. [K]
- (6) A
safe, effective means of sewage disposal for the facility shall be
provided in accordance with
applicable federal and state laws and regulations; [SC/K]
- (7) Installation
of drainage or waste pipes over food processing or food storage areas,
or over areas
in which containers and utensils are washed or stored shall not be permitted.
[K]
- C. Utilities.
- (1) The
dealer shall ensure that ventilation, heating, or cooling systems do
not create conditions that
may cause the shellfish products to become contaminated. [SC/K]
- (2) The
dealer shall provide lighting throughout the facility that is sufficient
to promote good manufacturing
practices. [SC/K]
- D. Insect and
Vermin Control.
- (1) The
dealer shall employ necessary internal and external insect and vermin
control measures to
insure that insects and vermin are not present in his facility including:
- (a) Tight
fitting, self-closing doors; [K]
-
(b) Screening of not less than
15 mesh per inch; [K] and
- (c) Controlled
air current. [K]
- E. Disposal
of Other Wastes.
- (1) Disposal
of waste materials shall be conducted in accordance with appropriate
federal and
state laws and
regulations. [O]
- (2) Shell
and other non-edible materials shall be promptly and effectively removed
from the shucking
bench or table.[O]
- (3) All
areas and receptacles used for the storage or conveyance of waste shall
be operated and
maintained to prevent
attraction,
harborage, or breeding places for insects and vermin. [O]
- F. Equipment
Construction for Non-food Contact Surfaces.
- (1) The
dealer shall use only equipment, including approved plastic ware, which
is constructed in a
manner and with materials
that can be cleaned, sanitized, maintained, or replaced. [O]
- (2) The
dealer shall use easily cleanable, corrosion-resistant, impervious
materials, free from cracks
to construct:
- (a) Shucking
benches and contiguous walls; and [O]
-
(b) Stands or stalls and stools
for shucker. [O]
-
(c) Any non-food contact surfaces
in shellfish storage or handling areas. [O]
- (3) Shucking
benches shall drain completely and rapidly, and shall drain away
from any shellfish on
the benches. [O]
- G. Cleaning
Non-food Contact Surfaces.
- (1) Cleaning
activities for equipment shall be conducted in a manner and at a frequency
appropriate to
prevent contamination of shellfish and food contact surfaces. [K]
- (2) All
conveyances and equipment, which come into contact with stored shellstock,
shall be cleaned and
maintained in a manner and frequency as necessary to prevent shellstock
contamination. [O]
- H. Shellfish
Storage and Handling. The dealer shall:
- (1) Assure
that shellstock is:
- (a) Reasonably
free of sediment [O]; and
- (b) Culled; [K]
- (2) Completely
empty shucking buckets at the packing room so that no overage is returned
to the shucker; [K]
- (3) Inspect
incoming shipments and shall reject dead or inadequately protected shellstock; [K]
- (4) Not
allow the use of dip buckets for hand or knife rinsing; [K]
- (5) Not
have on the premises any usable containers or container covers bearing
a certification number different
from the one issued for those premises unless documentation exists to
verify the legitimate source
of the containers and the containers contain shellfish from that source; [K]
- (6) Wash,
blow, and rinse all shellfish meats in accordance with 21 CFR 161§130.
[K]
- (7) Thoroughly
drain, clean as necessary, and pack shucked shellfish meats promptly
after delivery to
the packing room; [K]
- (8) Conduct
packing activities so as to conform to applicable food additive regulations; [K]
- (9)
Store packaged shellfish, if they are to be frozen, at an ambient temperature
of 0 °Fahrenheit (-17.8 ° Centigrade) or less; and frozen solid
within twelve hours following the initiation of freezing. [SK/0]
- (10) Not
commingle shellstock during shucking unless the dealer is included in
the Authority's commingling plan.[K]
- I. Heat Shock.
A dealer may elect to use heat shock to prepare shellstock for shucking.
- (1) The
dealer shall:
- (a) Post
the schedule for the heat shock process in a conspicuous location;
and [K]
-
(b) Make sure all responsible
persons are familiar with the requirements. [K]
-
(c) Cool all hot dipped shellstock
immediately after the heat shock process [K]. This
cooling shall be accomplished by:
- (i) Dipping
in a ice bath; or [K]
-
(ii) Use of flowing potable water. [K]
- (2) If
a heat shock tank is used, and the water is maintained at or
above 140 degrees the dealer shall
completely drain and flush the tank at the end of each day's
operation so that all the mud and
debris that have accumulated in the dip tank are eliminated.
If the temperatures are maintained below
140 degrees, the dealer shall completely drain and flush the tank
at three hour intervals. [K]
- J. Personnel.
Any employee handling shucked shellfish shall be required to:
- (1) Wear
effective hair restraints; [O]
- (2) Remove
any hand jewelry that cannot be sanitized or secured; [O]
- (3) Wear
finger cots or gloves if jewelry cannot be removed; [O]
- (4) Wear
clean outer garments, which are rinsed or changed as necessary to be
kept clean. [O]
- (5) In
any area where shellfish are shucked or packed and in any area that is
used for the cleaning or
storage of utensils, the dealer shall not allow employees to:
- (a) Store
clothing or other personal belongings; [O]
-
(b) Eat or drink; [K]
-
(c) Spit; and [K]
-
(d) Use tobacco in any form.
[K]
- K. Supervision.
- (1) A
reliable, competent individual shall be designated to supervise general
plant management and activities; [K]
- (2) Cleaning
procedures shall be developed and supervised to assure cleaning activities
do not result
in contamination of shellfish or food contact surfaces. [K]
- (3) All
supervisors shall be:
- (a) Trained
in proper food handling techniques and food protection principles;
and [K]
-
(b) Knowledgeable of personal
hygiene and sanitary practices. [K]
- (4) The
dealer shall require:
- (a) Supervisors
to monitor employee hygiene practices, including hand washing, eating,
and
smoking at work stations, and storing personal items or clothing. [K]
- (b) Supervisors
to assure that proper sanitary practices are implemented, including:
- (i) Plant
and equipment clean-up; [K]
-
(ii) Rapid product handling;
and [K]
-
(iii) Shellfish protection from contamination. [K]
- (c) Employees
- (i) To
be trained in proper food handling and personal hygiene practices,
and [K]
-
(ii) To report any symptoms of
illness to their supervisor. [K]