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National Shellfish Sanitation Program
Guide for the Control of Molluscan Shellfish
2003
Model Ordinance
XIII. Shellstock Shipping
Table of Contents
Exceptions. Shellstock Shippers are not required to pack
shellstock in a building that complies with Sections .02 and .03 of
this chapter when the Authority has determined that a shellstock
shipper’s practices and conditions do not warrant requiring shellstock
to be packed in a building.
.01 Critical Control Points.
A. Receiving Critical Control Point
- Critical Limits. The dealer shall ship or repack only shellstock that
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 identified 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. [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 shall be:
(a) |
Iced; or [C]
|
(b) |
Placed 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, as required in §B(1) or §B
(2)
for more than 2 hours at points of transfer such as loading docks. [C]
|
|
@. 02 Other Model Ordinance Requirements.
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 any 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 if 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 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 is easily accessible for cleaning and inspection; [K]
(i) |
Is self-draining;
and [K] |
(ii) |
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, which is:
(i) |
Constructed in a
manner and with materials that can be cleaned,
sanitized, maintained or replaced in a manner to prevent contamination
of shellstock; and [K] |
(ii) |
Free from 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) |
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.02B.(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 shellstock 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; and [K]
|
(iv) |
Wash and rinse
equipment and utensils at the end of each day. [K] |
|
(b) |
Containers which may have
become contaminated during storage shall be
washed, rinsed and sanitized prior to use or shall be discarded. [K]
|
|
(3) |
If used, the finger cots or
gloves shall be:
(a) |
Made of impermeable
materials except where the use of such material is
inappropriate or incompatible with the work being done; [O].
Sanitized at least twice daily; |
(b) |
Cleaned more often, if
necessary; [K] |
(c) |
Properly stored until
used; and [K] |
(d) |
Maintained in a clean,
intact, and sanitary conditions. [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. [SC/K] |
|
(2) |
Employee practices.
(a) |
The dealer shall require
all employees to wash their hands thoroughly
with soap and water and sanitize their hands in an adequate handwashing
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 [K] 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)
|
Shellstock 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 shellstock
are exposed 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) |
Shellstock shall be packed in
clean containers. [K] |
(5) |
Protection of ice used in
shellstock processing.
(a) |
Any ice, which is not made
on site in the shellstock processing
facility, shall be inspected upon receipt and rejected if the ice is
not delivered in 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] |
|
(6)
|
Adequate ventilation shall be
provided to minimize condensation in
areas where food is stored, processed or packed. [SC/K] |
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 shellstock 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
capacity in which the employee may come in contact with the shellstock
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, which may be a source
of shellstock contamination, are excluded from his facility and his
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 shellstock are stored, handled, processed, or
packaged or food handling equipment, utensils, and packaging materials
are cleaned or stored. [K] |
|
(2) |
Flooding:
(a) |
Facilities in which
shellstock are stored, packed, repacked or
reshipped shall be located so that these facilities are not subject to
flooding during ordinary high tides. [C] |
(b) |
If facilities are flooded:
(i) |
Shellstock
processing, repacking or shipping activities shall be
discontinued until the floodwaters have receded from the building; and
the building is cleaned and sanitized. [C] |
(ii) |
Any shellstock
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) |
The dealer shall provide toilet
room doors which are tight fitting,
self-closing, and do not open directly into a processing area. [K]
|
(5) |
Plant Interior.
(a) |
Sanitary conditions shall
be maintained throughout the facility. [O] |
(b) |
All dry area floors shall
be hard, smooth, easily cleanable and in good
repair; 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 create sanitary
problems and interfere 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 shellstock are
stored, handled, processed, or shall be constructed of easily
cleanable, corrosion resistant, impervious packaged materials. [O]
|
|
(6)
|
Grounds. Grounds around the
facility shall be maintained to be free
from conditions which may result in shellstock 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) |
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]
|
(3) |
Hand washing facilities: 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) |
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; and [K] |
(d) |
Subject to the discharge
of water or other liquid waste including three
compartment sinks on the floor during normal activities; [K]
|
|
(5) |
A safe, effective means of
sewage disposal for the facility shall be
provided in accordance with applicable federal and state laws and
regulations; [K] |
(6)
|
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; and [K] |
(c) |
Controlled air currents. [K]
|
|
E. Disposal of Other Waste
(1)
|
Disposal of waste materials
shall be conducted in accordance with
appropriate federal and state laws and regulations. [O]
|
(2) |
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; and [O] |
(2) |
The dealer shall use easily
cleanable, corrosion-resistant, impervious
materials, free from cracks to construct any non-food contact surfaces
in shellstock storage or handling areas. [O] |
G. Cleaning of Non-food Contact
Surfaces.
(1)
|
Cleaning and sanitizing
activities for equipment and utensils shall be
conducted in a manner and at a frequency appropriate to prevent
contamination of shellstock 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. Shellstock Storage and Handling.
(1)
|
The dealer shall:
(a) |
Assure that shellstock is:
(i) |
Alive; [K]
|
(ii) |
Reasonably free of
sediment; and [O] |
(iii) |
Culled. [K]
|
|
(b) |
Not commingle shellstock
during repacking unless the dealer is included
in the Authority's commingling plan. [K] |
|
(2) |
The dealer shall inspect
incoming shipments and shall reject dead or
inadequately protected shellstock. [K] |
(3) |
A
dealer whose activity consists of trucks or docking facilities only
shall:
(a) |
Have a permanent business
address at which records are maintained and
inspections can be performed; and [K] |
(b) |
Not repack shellstock. [K]
|
|
(4) |
A
dealer who stores or repacks shellstock shall have:
(a) |
His own facility for
proper storage or repacking of shellstock; or [K] |
(b) |
Arrangements with a
facility approved by the Authority for the storage
or repacking of shellstock. [K] |
|
I. Heat Shock - N/A
J. |
Personnel. In any area where
shellstock are stored and in any area which is used for the cleaning or
storage of utensils, the dealer shall not allow employees to:
(1)
|
Store clothing or other
personal belongings; [O] |
(2) |
Eat or drink; [K]
|
(3) |
Spit; and [K]
|
(4) |
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 shellstock 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 workstations, 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] |
|
|