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National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
National Shellfish Sanitation Program (NSSP)
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National Shellfish Sanitation Program (NSSP)

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National Shellfish Sanitation Program (NSSP) …

National Shellfish Sanitation Program (NSSP)

Presented by Martin Dowgert, Regional Shellfish Specialist USFDA - Northeast Region at the RI Shellfish Management Plan Seminar Series Lecture on April 24th, 2013.

Published in: Education, Business, Technology
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  • 1. 1National ShellfishSanitation Program(NSSP)Martin DowgertRegional Shellfish SpecialistUSFDA-Northeast Region
  • 2. 2Background• Shellfish feed by pumping water-as muchas 15 liters/hour (~5 to ~40 range)through a complex system of gills whichfilter out the suspended marine organismsand bacteria.• Shellfish do not discriminate betweenharmless organisms and pathogenicbacteria and viruses.
  • 3. 3BackgroundWith coastalpopulation growth,quantities ofsewage aredischarged dailyinto the rivers,estuaries anddirectly intocoastal waters.
  • 4. 4ISSC:• The Interstate ShellfishSanitation Conference• Organized: 1982• Purpose: To improve theuniformity of state shellfishsanitation programs under theNSSP and to improve publichealth protection.• Members include: the federalgovernment (FDA, EPA, andNMFS), State Officials, andthe Shellfish Industry.
  • 5. 5Member Responsibilities– States:• Adopt adequate laws and regulations for sanitarycontrol of the shellfish industry,• Classify growing areas,• Patrol closed areas,• Conduct analysis of water samples,• Inspect/certify shellfish processors/dealers, and• Take any additional steps to ensure that theshellfish reaching the consumer had been grown,harvested, and processed in a sanitary manner.
  • 6. 6Responsibilities• FDA:– Annually evaluates the the State Shellfish ControlProgram and determines the degree of conformity ofthe State control program with the NSSP – ModelOrdinance,– Conducts inspections of a representative number ofshellfish processing plants, growing areas, patrolregions, and reviews State-maintained records,– Provides training and technical assistance to thoseStates as requested,– Publishes a list of valid interstate shellfish shippercertificates.
  • 7. 7Responsibilities• The shellfish industry:– Obtains shellfish from safe, approved sources,– Provides plants which meet the agreed upon sanitarystandards,– Maintains sanitary operating conditions,– Places the proper tag & certificate number on eachpackage of shellfish, and– Keeps and makes available to the control authoritiesrecords which showed the origin, temperaturecontrol, and disposition of all shellfish.
  • 8. 8HOW DOES THE ISSC WORK?• The ISSC has adopted formal procedures for staterepresentatives to review shellfish sanitation issuesand develop regulatory guidelines.• Conference members submit ‘proposals’ to change NSSPrequirements.• Proposals are considered and deliberated by specificappointed committees.• Task Forces deliberate committee recommendations.
  • 9. 9How ISSC Works• The States are the voting delegates. During theGeneral Assembly, States accept or reject Task Forcerecommendations on proposals.• FDA does not vote but has veto authority overproposals.• Following FDA concurrence, these new requirementsare published in a revision of the NSSP ModelOrdinance (MO).• Executive Board Activities
  • 10. Program Challenges• For Harvesters:– Harvest Area Sanitation;– Proper Tagging;– Time-Temperature Criteria;– Product Protection• For Aquaculturists:– Lease Site Selection;– Proper Tagging;– Time-Temperature Criteria;– Product Protection;– Retailer education10
  • 11. Program Challenges• Certified Dealers: Facility – Construction, Layout &Equipment; Processes and Procedures; Receiving(approved source, proper tags and time-temperature criteria); Monitoring; and Records.• Vibrio parahaemolyticus• Marine Biotoxins• Recreational Harvesters• Retail/Restaurant Product Handling11
  • 12. Helpful Websites• www.issc.org• www.ecsga.org• www.fda.gov12

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