chapt12 The Seafood HACCP Regulation.ppt

Chapter 12
The Seafood P Regulation
Objective
In this module, you will learn:
What are the requirements of the seafood P regulation
How to reference the specific requirements
Regulation Format
Subpart A - General provisions
Definitions
Current GMPs
P plan
Corrective actions
Verification
Records
Training
Sanitation control procedures
Special requirements for imported products
Subpart B - Smoked and smoke-flavored fishery products
General
Process controls
Subpart C - Raw molluscan shellfish
General
Source controls
Definitions (§)
certification number
critical control point
critical limit
fish
fishery product
hazard
importer
molluscan shellfish
preventive measure
process-monitoring equipment
processing
processor
scombroid toxin-forming species
shall
shellfish-control authority
shellstock
should
shucked shellfish
smoked or smoke-flavored fishery products
tag
Fish
Freshwater or saltwater finfish, crustacea, aquatic animal life (including alligators, frogs, aquatic turtles, jellyfish, sea cucumbers, sea urchins, and roe) other than birds or mammals, and all mollusks, where such animal life is intended for human consumption
Fishery Product
Any human food product where fish is a characterizing ingredient
Importer
The . owner/consignee or the . agent/representative of the foreign owner/consignee at the time of the product’s entry into the United States
Processor
Any person engaged mercial, custom or institutional processing of fish or fishery products either in the United States or in a foreign country
Processing
Handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading or holding fish or fishery products
Shall
Used to state mandatory requirements