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Interstate Shellfish Sanitation Conference
2007 Summary of Actions
Table of Contents |
|
Proposal # |
Proposal Subject |
Page |
|
98-107
|
Vibrio parahaemolyticus Interim Control Plan |
1 |
|
05-100
|
Vv Risk Management Plan for Oysters Exemption for Licensed Shellfish Harvesters and Dealers |
23 |
|
05-101
|
Establishment of Vv Illness Review Subcommittee |
25 |
|
05-102
|
Inconsistent FDA “PEER” on Producing States |
28 |
|
05-104
|
Wastewater Treatment Plant Discharges (Viral Pathogens) |
32 |
|
05-105
|
Re-Opening Criteria Based on New Indicator of Sewage-Borne Viral Pathogens |
34 |
|
05-107
|
Real Time PCR Methods for Determining Levels of V parahaemolyticus and V vulnificus |
37 |
|
05-108
|
Real Time PCR Method for Determining Levels of V parahaemolyticus |
40 |
|
05-109
|
Rapid Screening Method for ASP |
42 |
|
05-111
|
Rapid Extraction Method for PSP and ASP |
51 |
|
05-113
|
Microbiology Checklist, Isolation of Male-Specific Coliphage, MSC |
59 |
|
05-114
|
Microbiology Method to Determine the Presence of Male Specific Coliphage in Shellfish Meats |
65 |
|
05-115
|
Thermazyme™ ACP Test for Use on Thermally Processed Shellfish Products |
72 |
|
07-100
|
Illness Outbreaks Associated with Consumption of Shellfish |
79 |
|
07-101
|
Laboratory Method Approval – Model Ordinance Chapter III @ .02 |
80 |
|
07-102
|
Patrol Evaluation Criteria |
84 |
|
07-103
|
Laboratory Methods (Vibrio vulnificus and Vibrio parahaemolyticus) |
85 |
|
07-104
|
Adoption of ELISA as Type I NSSP Analytical Method to Replace the Mouse Bioassay for NSP |
86 |
|
07-105
|
Adoption of LC-MS as Type I NSSP Analytical Method to Replace the Mouse Bioassay for NSP |
88 |
|
07-106
|
Receptor Binding Assay (rba) for PSP as a Type I NSSP Analytical Method |
90 |
|
07-107
|
Table 1 Action Levels, Tolerances & Guidance Levels for Poisonous or Deleterious Substances |
92 |
|
00-201
|
Vibrio vulnificus Risk Management Plan |
93 |
|
01-206
|
Conditional Protocol Verification |
116 |
|
01-224
|
Establishment of New Post Harvest Treatment Dealer Classification |
119 |
|
03-203
|
Identification of Wet Stored Shellstock |
123 |
|
03-204
|
Shellstock Tagging of Wet Stored Shellstock |
125 |
|
03-212
|
Validation/Verification Interim Guidance |
127 |
|
05-200
|
Post Harvest Processing Definitions; Transportation; Labeling |
132 |
|
05-204
|
Guidance in the Evaluation of PHPs |
136 |
|
05-205
|
Major Revision to Wet Storage Requirements in MO Chapter VII. |
137 |
|
05-206
|
Shellstock Identification and Shucked Shellfish Labeling |
159 |
|
05-209
|
New Temperature Requirement at Receiving (Shucking and Packing) |
161 |
|
05-210
|
Sanitation and HACCP Requirements (Shucking and Packing) |
167 |
|
05-212-C
|
Sanitation Requirements Plumbing and Related Facilities (Hand Washing) |
179 |
|
05-213-C
|
Control of Employees with Adverse Health Conditions |
185 |
|
05-215
|
New Temperature Requirement at Receiving (Repacking of Shucked Shellfish) |
190 |
|
05-216
|
Sanitation and HACCP Requirements (Repacking of Shucked Shellfish) |
192 |
|
05-217
|
New Temperature Requirement at Receiving (Shellstock Shipping) |
201 |
|
05-218
|
Sanitation and HACCP Requirements (Shellstock Shipping) |
205 |
|
05-219
|
New Temperature Requirement at Receiving (Reshipping) |
215 |
|
05-220
|
Sanitation and HACCP Requirements (Reshipping) |
219 |
|
05-221
|
Oyster/Shellfish Gardening |
226 |
|
05-222
|
Harvester Sanitation Requirements (Control of Shellfish Harvesting) |
240 |
|
05-223
|
Containers for Waste Disposal (Control of Shellfish Harvesting) |
242 |
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05-224
|
Freight Forwarding (Transportation |
244 |
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05-225
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Elimination of Model Ordinance Requirements Already Covered in HACCP |
245 |
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05-226
|
Maintenance Program for Vibrio vulnificus Risk Management Plan for Oysters |
246 |
|
05-227
|
Labeling of Shucked Shellfish (Name and Certification Number) |
248 |
|
07-200
|
Requirements to Conduct Product Recall |
249 |
|
07-201
|
Annual Vp Illness Data Reporting by States |
250 |
|
07-202
|
Vibrio parahaemolyticus (Vp) Control Plan |
251 |
|
07-203
|
Disposal of Human Sewage from Vessels |
258 |
|
07-204
|
Reduction of Time-Temperature Matrix Levels 2 & 3 for Vibrio parahaemolyticus |
259 |
|
07- 205
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Label all Packages of Fresh or Frozen Shucked Shellfish with a Consumer Advisory Statement |
262 |
|
07-206
|
Post Harvest Processing Reducing Vv and Vp Levels |
263 |
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