You Are What You Eat: Health, Food Safety, and New Sanitation Requirements for Rhode Island Shellfish

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RI Shellfish Management Plan Seminar Series …

RI Shellfish Management Plan Seminar Series

You Are What You Eat: Health, Food Safety, and New Sanitation Requirements for Rhode Island Shellfish
April 24, 2013

Presented By: John Mullen, Rhode Island Department of Health

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  • 1. RI Shellfish Management Plan Seminar SeriesYou Are What You Eat: Health, Food Safety, and New SanitationRequirements for Rhode Island ShellfishApril 24, 2013Presented By: John Mullen, Rhode IslandDepartment of Health
  • 2. Rhode Island Shellfish DealersAtlantic Capes FisheriesWalrus and Carpenter Oysters
  • 3. HACCP Requirements• HACCP: Hazard Analysis Critical Control Point• A systematic, science-based approach used in foodproduction as a means to assure food safety.• Every dealer shall have and implement a writtenHACCP plan.• Built upon the seven principles identified by theNational Advisory Committee on MicrobiologicalCriteria for Foods (1992).
  • 4. Critical Control Points• Critical Control Points are designed to control foodsafety hazards• Receiving• Licensed harvester• Approved area• Tag• Certifies dealer• Tagged• Under temperature controlStorage - Temperature control
  • 5. Certification Requirements• No person shall act as a dealer prior to obtaining certification.• Any person who wants to be a dealer shall:• Make application to the Authority for certification;• Have and implement a HACCP Plan, and have a program of sanitation monitoring andrecord keeping in compliance with 21 CFR 123 as it appears in the Federal Register ofDecember 18, 1995, except for the requirement for harvester identification on a dealerstag.• Obtain Authority approved training every two years. The training shall include requiredprocessing, handling, and transportation practices as determined by the Authority. Adealer shall be allowed ninety (90) days following initial licensing to obtain the requirededucation. A dealer shall receive proof of completion of the required training. Proof of training obtained by the dealer within the past two years shall be presented to theAuthority prior to certification, recertification, or licensing. At a minimum, one individual involved in the shellfish operations shall obtain the requiredtraining. The dealer shall maintain the record of the completed training. Each dealer shall have a business address at which inspections of facilities, activities, orequipment can be conducted.NOTE: These provisions take effect January 1, 2014.
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