ISSC: Interstate Shellfish Sanitation Conference
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2007 ISSC Summary of Actions by proposal

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

05-224

 

Freight Forwarding (Transportation

244

05-225

 

Elimination of Model Ordinance Requirements Already Covered in HACCP

245

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

 

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