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National Shellfish Sanitation Program

National Shellfish Sanitation Program. Kristina Phelps Pacific Region Shellfish Specialist US Food and Drug Administration. Who Are We?. POC. Kristina Phelps: 253-383-5252 ext 103 Kristina.Phelps@fda.hhs.gov Jessie DeLoach: 253-383-5252 ext 115 Jessie.Deloach@fda.hhs.gov

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National Shellfish Sanitation Program

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  1. National Shellfish Sanitation Program Kristina Phelps Pacific Region Shellfish Specialist US Food and Drug Administration

  2. Who Are We? POC • Kristina Phelps:253-383-5252 ext 103 Kristina.Phelps@fda.hhs.gov • Jessie DeLoach: 253-383-5252 ext 115 Jessie.Deloach@fda.hhs.gov • Marshall Kinsey: 206-340-8227 Marshall.Kinsey@fda.hhs.gov • Luis Solorzano: 510-287-2712 Luis.Solorzano@fda.hhs.gov WA,MT,AZ CA,HI,ID AK,OR,NV

  3. 2013 Retail Food Code Requirements 3-201.15 Molluscan Shellfish. • (A) MOLLUSCAN SHELLFISH shall be obtained from sources according to LAW and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. P

  4. ISSC State/Country Participation

  5. 2013 Retail Food Code Requirements 3-201.15 Molluscan Shellfish. • (B) MOLLUSCAN SHELLFISH received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. P

  6. www.fda.gov- ICSSL

  7. 2013 Retail Food Code Requirements • 3-202.17 Shucked Shellfish, Packaging and Identification (summary). • 21 CFR, Part 101; Part161, Subpart B (161.30, and 161.136) and the Federal Fair Packaging and Labeling Act • Shucked shellfish shall be labeled with the shucker packer’s name and certification number (WA0045SP) • <64 fluid ounces = “SELL BY” or “BEST IF USED BY” • >64 fluid ounces = “DATE SHUCKED” followed by a reasonable date when the product would be expected to reach the end of its shelf life

  8. 2013 Retail Food Code Requirements

  9. 2013 Retail Food Code Requirements • 3-202.18 ShellstockIdentification (summary) • Dealer’s name, address and certification number • Harvester’s identification or original shipper’s certification number • Date of harvesting • Harvest location, including country of origin • Type and quantity of shellfish • “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS.”

  10. 2013 Retail Food Code Requirements

  11. 2013 Retail Food Code Requirements • 3-202.18 ShellstockIdentification AND • 3-202.17 Shucked Shellfish, Packaging and Identification(summary cont.) Consumer Advisory: “Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

  12. 2013 Retail Food Code Requirements • 3-202.19 Shellstock, Condition. When received by a FOOD ESTABLISHMENT, SHELLSTOCK shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be discarded. WHY?

  13. 2013 Retail Food Code Requirements • 3-203.12 Shellstock, Maintaining Identification (summary). • Tags shall remain attached to container until empty • The date the last shellstock sold shall be recorded on the tag/label • Approved record keeping system • No Co-mingling

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