Oysters, Pacific Coast, Shucker with Wet Storage

Generic HACCP Plan

1. Introduction

Oyster processors also should be aware that FDA's HACCP regulation (Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule, December 18, 1995) requires that they monitor and keep records on their sanitation procedures. This is best done by writing and implementing an SSOP (Sanitation Standard operating Procedure). Examples of this can be found on University of California's Seafood NIC Web site .

To purchase a copy of the Training Curriculum ($20), write or call: North Carolina Sea Grant, Box 8605, N.C. State University, Raleigh, NC 27695-8605, Tel. 919-515-2454. Prepayment is required.

To get a free copy of FDA's Hazard and Controls Guide, contact: U.S. Food and Drug Administration, office of Seafood, 200 C St. S.W., Washington, D.C. 20204. Tel. 202-418-3133; fax 202-418-3196.

To receive a free copy of the FDA/ISSC Shellfish Sanitation Manual of operations, contact: U.S. Food and Drug Administration, Shellfish Program Implementation Branch, 200 'C' Street S.W. (HFS-628), Washington, D.C. 20204

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2. Product Description

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3. Flow Diagram/Process Description

Note #1: Area growing water closures due to run off from agricultural lands are based on rainfall in specific watersheds so some areas may be open while others are closed. Other closures due to municipal sewerage treatment plants or other overflow/spills may be site specific. No harvesting or production from wet storage occurs during closed periods.

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4. Hazard Analysis Worksheet

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5. HACCP Plan Form

Note #1: The SSCA (State Shellfish Control Agency) has an estuary-specific management plan for all harvest areas. The SSCA closes harvest areas for both predictable and non-predictable causes. All certified dealers are notified by telephone of any area closures (24 hrs/day notification) followed by written confirmation. The notification list for predictable closures includes appropriate state, federal, and local agencies and commercial shellfish dealers. The notification list for non-predictable closures adds appropriate news media.

Note #2: Verification includes validation of HACCP plan by review of flow diagram and hazard analysis after any process changes and at least annually.

Definitions: SSCA--State Shellfish , ISSC--Interstate Shellfish Sanitation Conference, NSSP--National Shellfish Sanitation Program, WS--wet storage, DS--Dry Storage.

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6. SHELLFISH PRODUCTION LOG, SHOOTER'S OYSTER FARMS CERTIFICATE NO: MM 6445

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7. REFRIGERATION TEMPERATURE LOG, SHOOTER'S OYSTER FARMS, CERTIFICATE NO: MM 6445

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8. DAILY SHIPPING LOG, SHOOTER'S OYSTER FARMS, CERTIFICATE NO: MM 6445

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Publication No. ORESU-I-97-002
copyright Oregon Sea Grant

This publication is funded by Oregon Sea Grant through NOAA, Office of Sea Grant and Extramural programs, U.S. Department of Commerce under grant no. NA36RG0451, project no. A\ESG-3. Oregon Sea Grant is based at, and receives additional support from, Oregon State University, a Land Grant, Sea Grant, and Space Grant institution funded in part by the Oregon Legislature.

Sea Grant combines basic research, education, and technology transfer to serve the public. This national network of universities works with others in the private and public sectors to meet the changing environmental, economic, and social needs of people in the coastal, ocean, and Great Lakes regions of the U.S.