2007summaryofactions

Interstate Shellfish Sanitation Conference

2007 Summary of Actions

Table of Contents

Proposal #

Proposal Subject

Page

Vibrio parahaemolyticus Interim Control Plan

1

Vv Risk Management Plan for Oysters Exemption for Licensed Shellfish Harvesters and Dealers

23

Establishment of Vv Illness Review Subcommittee

25

Inconsistent FDA “PEER” on Producing States

28

Wastewater Treatment Plant Discharges (Viral Pathogens)

32

Re-Opening Criteria Based on New Indicator of Sewage-Borne Viral Pathogens

34

Real Time PCR Methods for Determining Levels of V parahaemolyticus and V vulnificus

37

Real Time PCR Method for Determining Levels of V parahaemolyticus

40

Rapid Screening Method for ASP

42

Rapid Extraction Method for PSP and ASP

51

Microbiology Checklist, Isolation of Male-Specific Coliphage, MSC

59

Microbiology Method to Determine the Presence of Male Specific Coliphage in Shellfish Meats

65

Thermazyme™ ACP Test for Use on Thermally Processed Shellfish Products

72

Illness Outbreaks Associated with Consumption of Shellfish

79

Laboratory Method Approval – Model Ordinance Chapter III @ .02

80

Patrol Evaluation Criteria

84

Laboratory Methods (Vibrio vulnificus and Vibrio parahaemolyticus)

85

Adoption of ELISA as Type I NSSP Analytical Method to Replace the Mouse Bioassay for NSP

86

Adoption of LC-MS as Type I NSSP Analytical Method to Replace the Mouse Bioassay for NSP

88

Receptor Binding Assay (rba) for PSP as a Type I NSSP Analytical Method

90

Table 1 Action Levels, Tolerances & Guidance Levels for Poisonous or Deleterious Substances

92

Vibrio vulnificus Risk Management Plan

93

Conditional Protocol Verification

116

Establishment of New Post Harvest Treatment Dealer Classification

119

Identification of Wet Stored Shellstock

123

Shellstock Tagging of Wet Stored Shellstock

125

Validation/Verification Interim Guidance

127

Post Harvest Processing Definitions; Transportation; Labeling

132

Guidance in the Evaluation of PHPs

136

Major Revision to Wet Storage Requirements in MO Chapter VII.

137

Shellstock Identification and Shucked Shellfish Labeling

159

New Temperature Requirement at Receiving (Shucking and Packing)

161

Sanitation and HACCP Requirements (Shucking and Packing)

167

Sanitation Requirements Plumbing and Related Facilities (Hand Washing)

179

Control of Employees with Adverse Health Conditions

185

New Temperature Requirement at Receiving (Repacking of Shucked Shellfish)

190

Sanitation and HACCP Requirements (Repacking of Shucked Shellfish)

192

New Temperature Requirement at Receiving (Shellstock Shipping)

201

Sanitation and HACCP Requirements (Shellstock Shipping)

205

New Temperature Requirement at Receiving (Reshipping)

215

Sanitation and HACCP Requirements (Reshipping)

219

Oyster/Shellfish Gardening

226

Harvester Sanitation Requirements (Control of Shellfish Harvesting)

240

Containers for Waste Disposal (Control of Shellfish Harvesting)

242

Freight Forwarding (Transportation

244

Elimination of Model Ordinance Requirements Already Covered in HACCP

245

Maintenance Program for Vibrio vulnificus Risk Management Plan for Oysters

246

Labeling of Shucked Shellfish (Name and Certification Number)

248

Requirements to Conduct Product Recall

249

Annual Vp Illness Data Reporting by States

250

Vibrio parahaemolyticus (Vp) Control Plan

251

Disposal of Human Sewage from Vessels

258

Reduction of Time-Temperature Matrix Levels 2 & 3 for Vibrio parahaemolyticus

259

Label all Packages of Fresh or Frozen Shucked Shellfish with a Consumer Advisory Statement

262

Post Harvest Processing Reducing Vv and Vp Levels

263

NSSP Standardized Shellfish Processing Plant Inspection Form

265

Protocol for Addressing Positive Coliform Sample in an Artificial Wet Storage Water Body

267

Validation Verification Revision

270

Maintenance of Identity of Origin on all Raw Molluscan Shellfish

278

Elimination of the Vv and Vp Subcommittees

280

Time Temperature Issues (Transportation)

281

Temperature Abused Oysters

282

New Economic Impacts Study of Requiring Post-Harvest Processing of Oysters

284

Study of the Impact of CA Regulation

286

Thermal Inactivation Curve of Acid Phosphatase Levels of Imported Shellfish Species.

288

Constitution, Bylaws, and Procedures Reciprocity and Uniformity

297

Procedure to Facilitate Discussions of Proposals at ISSC Biennial Meetings

302

Constitution, Bylaws, and Procedures Executive Board Member Terms

304

Laboratory Method Acceptance into NSSP

305

Post Harvest Processing Approved Laboratory Methods

322

Approved NSSP Laboratory Tests Microbiological and Biotoxin Analytical Methods

323

Modification of NSSP Standardized Shellfish Processing Plant Inspection Form

324

ISSC Policy Statement on the “Consumption of Raw Oysters”

327

Shellfish Sanitation Plant Element Evaluation Criteria

328

State Laws and Regulations

332

Constitution, Bylaws, and Procedures ISSC Membership, Registration, and Fees

334

Constitution, Bylaws, and Procedures State of Pennsylvania

336

Guidance on Equivalence Criteria for Food

337

Revisions to Procedure XVI of the Constitution, Bylaws & Procedures of the ISSC

338

Press Releases

373

Vibrio vulnificus Management Plan for Oysters Unprecedented Regulatory Approach

374

Leeland Jefferson Wiegardt Memorial Resolution

377

Lewis A. Byrd Memorial Resolution

378

Support for the ISSC Vibrio Education Program and Request for Continued Funding

379

Resolution of Appreciation to 2007 ISSC Biennial Meeting Staff and Volunteers

381