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Model Ordinance
Reference: Chapter I.@.02H.(2) (c)-(e)
Chapter XI. 02. A. (2)
Chapter XI. 02. E. (4)
Key Words: Ice, sanitary quality, stored, protected,
adulteration
Question: 1) What are the factors affecting the
sanitary quality of ice and actions that should be taken when ice is
improperly stored, protected or subject to adulteration?
Interpretation:
Ice is a regulated food which is used or intended for use on molluscan
shellfish either in-shell or shucked for human consumption. Ice must be
protected from adulteration as defined in the Food, Drug and Cosmetic
Act §402.
In accordance with the Guide for the Control of Molluscan Shellfish any
ice used in the processing, storage or transport of shellstock or
shucked shellfish shall be made on-site from potable water in a
commercial machine; or received from a facility sanctioned by the
appropriate regulatory authority. Ice must be stored in a safe and
sanitary manner to prevent its contamination.
The dealer shall use only equipment and utensils, including approved
plastic ware which are: (1) constructed in a manner and with materials
that can be cleaned, sanitized, maintained or replaced in a manner to
prevent contamination of ice and shellfish products; and, (2) free from
any exposed screws, bolts, or rivet heads on food contact surfaces. The
dealer shall assure that all joints on food contact surfaces: (1) have
smooth easily cleanable surfaces; and (2) for stainless steel, are
welded. "Item 12 - Ice: approved source, sanitary, protected" is
designated as a Swing item and identified as either a Key or Critical
deficiency (NSSP Standardized Shellfish Processing Plant Inspection
Form (ISSC Form 93-01(A).)
Key Deficiency: Applies when conditions may lead to adulteration of ice.
Critical Deficiency: Applies when the ice is visibly adulterated.
Key Conditions:
The following conditions are representative of Key deficiencies: 1. Discard ice;
2. Repair or replace ice storage units
and equipment which caused the ice to be adulterated, or obtain ice
from another source;
3. Destroy all product exposed to ice
produced under conditions of adulteration
Where the dealer fails to take the appropriate corrective action as outlined above and required by Chapter I. @02. H. (2) (a), the shellfish Control Authority must initiate decertification procedures, as required by Chapter I. @02. H. (2) (b), and must ensure that the product is removed from commerce or is processed to eliminate the hazard, consistent with Chapter I. @02. H. (2) (c).
Rationale:
Ice is considered a food when used in direct contact with shellfish. As
a food ice must be stored and handled in the same sanitary manner as
any other food product. No food product shall enter into commerce that
is either injurious to health or is otherwise adulterated. Contaminated
ice used in direct contact with shellfish will cause the shellfish to
be adulterated. Each shellfish dealer must protect molluscan bivalves
and food contact surfaces from adulteration with lubricants, fuel,
pesticides, cleaning compounds, sanitizing agents, condensate and other
chemical, physical and biological contaminants.
All materials used in equipment, utensils, walk in coolers, or rooms
used to make or store ice must meet food contact surface requirements.
A preventive or corrective measure should be used to control an
identified food safety hazard to ensure that no product shall enter
into commerce that is either injurious to health or is otherwise
adulterated.
Other References:
Contact:
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
5100 Paint Branch Parkway (HFS-628)
College Park, MD 20740
Shellfish Specialists
Regional Federal State Program Managers
Division of Federal State Relations
Office of Seafood
Interstate Shellfish Sanitation Conference