Post Harvest Processing

The ISSC has developed criteria for approved Post Harvest Processing (PHP) to reduce pathogens in shellfish.  Several dealers are presently using PHP.  These firms are allowed to use safety claims on their product. 

 

The requirements for PHP can be found in Chapter XVI. of the 2005 NSSP Guide for the control of Molluscan Shellfish:

(http://www.cfsan.fda.gov/~ear/nss3or16.html) 

 

The Validation/Verification procedures are included in a Guidance Document:

(Guidance Documents Chapter IV Naturally Occurring Pathogens)

 

If you have any questions please contact us at issc@issc.org. The firms that are presently approved for PHP are listed below.

 

PHP Validation Inventory

 

Texas:

Jeri’s Seafood (Vv)                             IQF/Frozen Storage
            Hillman Shrimp & Oyster (Vv)          IQF/Frozen Storage

 

Louisiana:

Joey’s Seafood (Vv)                           HHP

Motivatit Seafood (Vv)                          HHP

AmeriPure (Vv)                                   Low Temp Pasteurization      

AmeriPure (Vp)                                   Low Temp Pasteurization

 Mississippi:

Crystal Sea’s Seafood (Vv)              IQF/Frozen Storage

Florida:

Leavin’s Seafood (Vv)                       IQF/Frozen Storage

Tommy Wards Seafood (Vv)            IQF/Frozen Storage

Webb's Seafood, Inc. (Vv & Vp)      Heat Shock w/

                                                               IQF Frozen Storage

Virginia:

Cowart Seafood Corp. (Vv)              IQF/Frozen Storage
            Bevan’s Oyster (Vv)                          IQF/Frozen Storage
 

Washington:

 Nesbitt Oyster (Vp)                          HHP