Good manufacturing practice guidelines Live bivalves workbook · Live bivalves workbook Step...

A step-by-step guide togood live bivalve

preparation for the market

Good manufacturing practice guidelines

Live bivalves workbook

PROJECT PART-FINANCED BY THE EUROPEAN UNION THROUGH THE FINANCIAL

INSTRUMENT FOR FISHERIES GUIDANCE

Seafish Depuration Guides are being revised and updated The six Seafish Depuration Guides and the Seafish Good Manufacturing Practices are currently being updated and will be republished later in 2018. The older guides, first published in the 1990s still contain much technical content that is useful and informative; however the guides are out of date with regard to the following content:

• Seafish contact details are out of date. Seafish’s main offices are: o Seafish Grimsby, Humber Seafood Institute, Europarc,

Grimsby, DN37 9TZ o Seafish Edinburgh, 18 Logie Mill, Logie Green Road, Edinburgh EH7 4HS;

• The Legislation has evolved to take account of changes in end product standards;

• Much of the advice available from Seafish is now available online. If you are unable to find the appropriate content then please contact Seafish for further guidance;

• The process of approval has changed and authorising officers will follow current FSA advice for England, Wales and Northern Ireland (see Food Standards Scotland for businesses in Scotland);

• Technical standards covering salinity, turbidity, use of ozone etc. will be updated to reflect changes in best practice;

List of Corrections and Amendments to thus edition of the Live Bivalves Workbook Step 20 4: All packages of live bivalves leaving the dispatch centre must be closed. This includes transfers between dispatch centres. Also packages intended for direct sale, must remain closed until they are presented for sale to the final consumer ie the consumer takes off the packaging. 853 / 2004, Annex III, Section VII, Chap VI 2 has been amended by 558/2010 Step 24 3: Don’t mix live bivalves from different dispatch centres when re-packed. Repacking can only be carried out at an approved dispatch centre. Seafish Onshore Training : January 2019

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Contents page

Good manufacturing practice guidelinesLive bivalves workbook

Step Navigational tool bar – area

page 3 Introduction

Page 4 How to use this workbook

1-3 Harvesting

4-7 Onshore handling

8-9 Relaying

10-11 Dispatch

12-15 Purification

16-19 Purification - HACCP

20-21 Wrapping and packing

22-24 Storage and dispatch

Appendix 1 Classification of bivalve shellfish waters

Appendix 2 Bivalve shellfish biotoxin limits

Appendix 3 Product standard for live bivalve shellfish

Appendix 4 Record keeping – general

Appendix 5 Record keeping – registration document

Appendix 6 The european hygiene regulations

Acknowledgements

Introduction•Thisworkbookisintendedtoassistlivebivalveshellfishoperatorsproduceahighquality,saferlivebivalveincompliancewithlegalobligations.Itisdesignedtobeusedintheproductionenvironment,onboardtheharvestingvesselorforeshore.

•Itisintendedthatoperatorswillusetheworkbookasaneverydayguidefor :

– Goodmanufacturingpracticeandlegalcompliance. – Onthejobandinductiontraining. – Referenceinformationongoodworkpractices.

•TheworkbookcontainstheessentialworkpracticesandproceduresthatoperatorsmustadheretoinordertobecompliantwiththeEuropeanHygieneRegulations.TheseRegulationscameintoforceinJanuary2006andapplytotheplacingoflivebivalveshellfishonthemarketforhumanconsumption.AfullerexplanationoftheseRegulationsisgiveninAppendix6.

•TheworkbookalsocontainsSeafishadviceintheformofGoodManufacturingPracticeGuidance(GMPG)ateachstepintheproductionprocesstohelpoperatorsplacehighqualitylivebivalvemolluscsonthemarket.

•Theworkbookisstructuredintoaseriesofstepsfrom1to24,eachcoveringthedifferentprocessesintheproductionchain,fromharvestingtodeliveryoflivebivalvestomarket.TheNavigatorToolrunningdowntherighthandsidewillallowthereadertolocateeachstepinrespecttotheoverallchain.

•TheworkbookisaccompaniedbyasetofsixlaminatedWorkNoticeswhichcanbepostedonnoticeboards.Theirclearandsimpledesignwillallowforgoodqualityphotocopyreproduction.

•Thisworkbookispar tofasuiteofSeafishpublicationsonGoodManufacturingPracticeGuidanceforlivebivalvemolluscs.

•Forfur therinformation,readersshouldcontact:

TheInformationOfficer Seafish SeafishHouse, StAndrew’sDock, HullHU34QE T:01482327837F:01482223310 E:[email protected]

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1 Thistextboxtellsyouwhatyoumustdoin ordertomeetthelegalrequirementsofthe EuropeanHygieneRegulations.

2 Thewordsmust or must notanddoanddo notareusedinbold red texttore-enforce thelegalrequirement.

3 AtthebottomofeachpagethereisaredLegal ReferenceBoxcontainingtheexactsectionof theEuropeanRegulationswhichdetailsthe legalrequirement.

4 ThistextboxcontainsSeafishadviceonGMPG.5 Seafishadviceisintendedtomaintainthe qualityandextendtheshelf-lifeoftheproduct.

Theword ‘Remember’isusedtodistinguish LegalRequirementsfromSeafishGood ManufacturingPracticeGuidance(GMPG).

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Legal obligation reference SeafishGMPG

1-3 ReferencetoEuropeanLegislationhere

4-6 NolegalrequirementbutSeafishadvise

How to use this workbook

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6 AtickintheLegalReferenceBoxmeansthatit isintendedasSeafishadviceforGMPG.Often, GMPGandLegalRequirementsoverlap.

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1 Youmustonlyharvestfromclassifiedwaters; A,BorC–refertoAppendix1.

2 LivebivalvesmustmeetthelegalEndProduct StandarddescribedinAppendix3ofthe workbook.

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3 Harvestedbivalvesmustmeetthelegallimitfor naturallyoccurringmarinebiotoxinsdescribedin Appendix2–complywithanyClosureOrders.

4 Don’tharvestfromareasheavily contaminatedwith: (i) Sewagewaste. (ii) Industrialwaste. (iii)Highpresenceofheavymetals.

Remember:

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1 853/2004,AnnexIII,SectionVII,ChapII,A(1)

1 854/2004,AnnexII,ChapterII,A(1-5)

22

853/2004,AnnexIII,SectionVII,ChapVReg2073/2005Annex1Chap1.17ans1.24

3 853/2004,AnnexIII,SectionVII,ChapV,2(a-e)

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Step 1 The growing/ harvest area

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1 Harvestingoperationsmust not contaminate ordamagetheanimals.

2 Youmustkeephandling,sorting,grading equipmentcleanandingoodrepair.

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3 Youmuststorebivalvesinclean, drainablecontainers.

4 Avoidcontaminationfrom: (i) Boatsewagewaste. (ii) Smokeorfueloil. (iii) Lubricantsanddisinfectants. (iv) Pestandbirddroppings.

Remember:

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1 853/2004,AnnexIII,SectionVII,ChapII,B1

2 852/2004,AnnexI,PartA,II4(a-b)

3 852/2004,AnnexI,PartA,II4(b)

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Step 2 Harvesting vessel, raft or foreshore equipment

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5 Usere-usableplasticboxes–notwoodenboxes. Sometypesofbagswillbesuitableforuse withscallops.

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1 Youmustbeabletoidentifyeachbatchof bivalvesbyproduction,relayingordesignated harvestingarea.

2 Fillinaregistrationdocumentforeachbatch harvestedfromadifferentarea(previously calledaMovementDocument).

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3 Youmustmakesurethattheyarekeptalive andingoodcondition.

5 Don’tmixbatchesfromdifferentharvestareas.6 Keepthemcool.

Remember:

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1 853/2004,AnnexIII,SectionVII,ChapI,4(a)iii,4(b)iand178/2002Article181-5

2 853/2004AnnexIII,SectionVII,ChapI,3&4(a)i-vi,4(b)i-ii

3 853/2004,AnnexIII,SectionVII,ChapIIB,1

4 853/2004,AnnexIII,SectionVII,ChapII,B,1(c)

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7 Keepthemmoistbutallowthemtodrain.8 Clean,washandgradethemgently.9 Nevertread,stampordropthemtode-clump.10 Washshellsfreeofmudanddirtbeforeitdrieshard.

Step 3 On board handling

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4 Youmust notre-immersetheminwaterthat couldcauseadditionalcontamination.

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2 Youmustusecleanwateronly.

3 Landbivalvesinprotectivecontainersor suitablebags(donotuseplasticbags).

Remember:

Step 4 On Shore reception

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6 Ifreceptionareaisoutdoors,loadtransportation withoutdelay.

1 Youmust notallowcontaminationfrom: (i) Dirtanddirtywater (ii) Pestssuchasmice,ratsandbirds (iii)Chemicals,oils,fuelsordetergents.

4 Donotimmerseinfreshwater.

5 Landthemtoclean,harddrainablesurfaces.

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1(i-iii) 853/2004AnnexIIISectionVIIChapIIB1(c)

1 (ii) 852/2004AnnexIPartAII4(f)

1(iii) 852/2004AnnexIPartAII3(a)&4(g)

2 852/2004AnnexIPartAII4(d)&ChapIArticle2.1(h)&(i)

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2 Transportmustallowadequatedrainage.

4 Protectfromdirt,rainandexcessivewind andsun.

Remember:

Step 5 Raw material transport

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7 Avoidbulkuncontainerisedtransport.

1 Youmustkeeptransporttrucksclean.

5 Useopentransportforshortjourneysonly.

6 Keepbivalvescovered–egcleantarpaulins.

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1 852/2004AnnexIPartAII4(b)&AnnexIIChapterIV1

2-3 853/2004AnnexIIISectionVIIChapII,B(2)

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3 Bivalvesmustbeprotectedfromcontamination.

8 Usedurableplasticboxesorbulkbagswhere appropriate(egmussels).

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3 Youmusttransportlivebivalvesatthe appropriatetemperature.

4 Loadtransporttrucksassoonaspractical. Remember:

Step 6 Transport conditions

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2 Youmustensureyoureceiveacopyofthe registrationdocumentfromtheharvesterwith eachbatch.

5 Don’tloadbatchesfromdifferentclassifications unlessyoucanguaranteePoint1.

6 Temperatureguide: (i) Mostbivalvestransportat2-5ºC. (ii) Musselscanbeicedorchilled. (iii)Nativeoystersandscallopsat4-8ºC.

1 Youmustkeepbatchesofbivalvesfrom differentareas (i) Separate. (ii) Identifiable. (iii)andpreventcross-contaminations.

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1iii 853/2004,AnnexIII,SectionVII,ChapIIB1&B2

1i,b ii 853/2004AnnexIIISectionVII,Chapter1,3&4(a)(i-vi)and178/2004Article18

3 852/2004AnnexIIChapter4(7)&853/2004,AnnexIII,SectionVIIChapterIIB1(b)

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4 Avoidroughhandling. Remember:

Step 7 Handling

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1 Youmustkeepbivalvesaliveandhandle themgently.

5 Checktemperatureconditions–neithertoohot ortoocold.

3 Youmust notsubjectthemtoextreme temperatures.

2 Youmust notre-immersetheminwaterthat couldcauseadditionalcontamination.

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1-2 853/2004,AnnexIII,SectionVII,ChapIVB1(a)

2 853/2004,AnnexIII,SectionVII,ChapIVB.1(c)

3 853/2004,AnnexIII,SectionVII,ChapIVB.1(b)

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Remember:

Step 8 Conditions for re-laying areas

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1 Bivalvesmustonlyberelayedinapproved areas–ClassificationAonly.

4 Usebuoysorpolesorotherfixedmeansto definerelayingareas.

3 Relayingareasmustbeseparatefromeach otherandfromanyproductionareas,to minimizepotentialcontamination.

2 Relayingareamustbeclearlydefined.

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All 853/2004,AnnexIIISectionVIIChapII,C1

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Step 9 Handling for re-laying

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Livebivalvemolluscsmust:

6 ThelocalEHOmustapproveandsuperviseany relayingactivity.

1 Behandledcarefully–toensurefilterfeeding activityresumesquickly.

3 Beseparateandidentifiablebybatch.

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2 Beimmersedinseawaterforatleasttwo monthstoallowcorrectreductioninbacterial loadingunderthesupervisionoftheEHO.

4 Abatchofre-laidbivalvesmustberemoved (harvested)completely–allinallout.

5 Apermanentrecordofrelayedbivalvesmust bekept.

7 RefertoAppendix4:Recordkeeping.Bulletpoint


1 853/2004,AnnexIIISectionVIIChapII,C2(a)

2 853/2004,AnnexIIISectionVIIChapII,C2(c)

3 Regulation178/2002Article18

3-4 853/2004,AnnexIIISectionVIIChapII,C2(d)

5 853/2004,AnnexIIISectionVIIChapII,C3

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Remember:

Step 10 Preparation for dispatch – handling

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6 Sprayshellswithcleanwatertoremovemud anddetritusifneeded.

1 Youmustavoidcontaminationormixingof batchesduringgrading,handling,sorting wrappingandpacking.

3 Youmustwashoffdirtanddetrituswithclean water.Donotimmerse.

2 Youmustkeepbivalvesaliveandin goodcondition.

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1-2 853/2004AnnexIIISectionVIIChapterIVBand178/2002Article18

3 853/2004AnnexIIISectionVIIChapIVB2

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4 Keepcleanandhygienicworkpractices.

5 Bivalvesmustbehandledcarefully–keepthem alive,ingoodcondition,freefromdirtandin distinctbatches.

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Step 11 Conditions for dispatch – origin

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1 Bivalvesmustcomefromeither : (i) ClassAarea. (ii) Relayingarea(ClassA). (iii) Purificationcentre. (iv) Anotherdispatchcentre.

2 Ifyoudispatchlivebivalvesfromavessel,they mustcomefromClassAorrelayingareasand meettheEndProductStandard–referto Appendix3.

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1 853/2004AnnexIII,SectionVII,ChapIV.B3

2 853/2004AnnexIIISectionVIIChapIVB4

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1 Youmustpurifyalllivebivalveshellfishunless theyare: (i) HarvestedfromClassificationAwaters. (ii) Sentforspecifiedheattreatmenttoan authorisedestablishment.

2 Youmustfollowtheofficialconditions ofapproval.

3 Purificationremoves‘low’levelofbacterial contaminationandgritfromlivebivalves.

Remember:

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1 (i) 853/2004,AnnexIII,SectionVII,ChapIIA2&ChapterV

1 (ii) 853/2004,AnnexIII,SectionVII,ChapIIA5

2 ConsultyourNationalCompetentAuthority

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Step 12 Purification – general

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1 Sitemust notbesubjecttofloodingby normalhightidesorrunoff.2 Purificationtanksmustbe: (i) Internallysmoothandeasilycleaned. (ii) Capableofbeingcompletelyemptied–no residualwaterleftbehind. (iii) Positionedsothatwaterintakedoes not contaminatewatersupply. (iv) Suitableforvolumeandtypeofbivalves beingpurified,topreventstressanddamage.

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1 853/2004,AnnexIII,SectionVII,ChapIII.1

2 (i-iii) 853/2004,AnnexIII,SectionVII,ChapIII.2(a-c)

2 (iv) 853/2004,AnnexIII,SectionVII,ChapIII.3

Step 13 Purification – structural hygiene

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1 Beforeloading–washbivalvesfreeofdirt,silt, anddebriswithcleanuncontaminatedwater.2 Youmustloadonlyonetypeofbivalve shellfishinatank.

3 Youmust notoverloadtanks.

6 Bivalveshavetobealive–checkanddiscardany dead,gapinganddamagedshells.

Remember:

7 Nodeadanimals,‘duds’oremptyshellsshould gointhepurificationtanks.Theycanholdmud ballsandcontaminatethebatch.

8 Weadviseagainstplacingseaweedinthetanks.

4 Fordifferentbatchesofthesamespecies, purificationtimemustbebasedonthebatch requiringthelongestperiodofpurification.

5 Youmust notplaceanyotherfishoranimalin thetankwithbivalvesthatarebeingpurified.

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1 853/2004,AnnexIII,SectionVII,ChapIVA.1



4 853/2004,AnnexIII,SectionVII,ChapIVA4

5 853/2004,AnnexIII,SectionVII,ChapIVA4&A6

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Step 14 Purification – loading tanks

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9 Youmustbeabletoidentifytheoriginofall batchesthataremixed.

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1-2 853/2004,AnnexIII,SectionVII,ChapIVA.3


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1 Youmustpurifyforcorrecttime.

2 LivebivalvesmustmeettheEndProduct Standard(Appendix3).

3 Alldispatchesofpurifiedbivalvesmustbe labelledtoshowpurificationhasbeen carriedout.

Remember:

5 Keepbivalvessubmergedatalltimes.

6 Checkthatshellsareopenandbivalvesare filterfeedingnormally.

Step 15 Purification – operation checks

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7 Draintankscompletelybeforeremoving bivalvestoavoidre-contaminatingthem.

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4 Checkwatertemperature,waterflowrateand salinityaresuitableforthespecificspeciesbeing purified.Thisallowsnormalfilterfeedingactivity totakeplace.

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1 OperatorsshouldestablishaHACCP– HazardAnalysisCriticalControlPointSystemat theirpremises.

2 Youarerequiredtofollowyourcompany’s HACCPsystemtoprotectthefoodsafetyof bivalveshellfishforhumanconsumption.

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5 Filloutandmaintainrecordscarefully andcorrectly.

Remember:

3 Youremployermustprovideyouwith adequatetraining.

4 Youmustabidebystaffhygieneand dressprocedures.

Step 16 Purification centre – HACCP systems

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1-2 852/2004,Chap1,Article1(a)&(d)&Article5FoodSafetyActofGreatBritain,1990

3 852/2004AnnexIPartAII4(e)

4 852/2004AnnexIIChapterVIII1&2

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1 Youmustknowwherethebivalveshellfish originated–youmusthaveaGatherers RegistrationDocument.

2 Youmustwashshellfishwithcleanwater beforeloadingintotanks.

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3 Don’tallowcontaminationbetweenbatches.

5 TheremaybeotherControlMeasuresnot listedherewhichmaybeimportantto youroperation.

Remember:

4 Discarddead,dyingordamagedbivalves.

Examples of Control Measures when receiving raw material:

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All 852/2004,ChapIIArticle5


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1 Followpurificationoperatingandapproval conditionsissuedbytheEHOandadviseissued bySeafish.

2 Donotoverfilltanks–makesureallshellfish areimmersed.

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3 Donot‘bag’theanimalspriortopurification.

8 Animalsshouldnotbepreventedfromopening theirshells/siphonsfully.

Remember:

4 Checktemperature,salinityandflowrateare suitableforshellfish.

5 CheckUVsystemisoperationalandthequartz sleeveiscleanedonaregularbasis.

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All 852/2004,ChapIIArticle5

Examples of Control Measures when operating purification systems:

6 Purifyforcorrecttimeandcheckbivalvesregularly.7 Draintanksslowlyandcompletelyandthen removebivalvescarefully.


9 TheremaybeotherControlMeasuresnotlisted herewhichmaybeimportanttoyouroperation.

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1 Makesuregrading,sortingandde-bearding equipmentiscleanandfreefromany previousbatches.

2 Useclean,uncontaminatedwater.

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3 Useclean,approvedpackagingmaterials.

8 TheremaybeotherControlMeasuresnotlisted herewhichmaybeimportanttoyouroperation.

Remember:

4 Labelpacksandbagscorrectlyandsecurely.5 Useclean,uncontaminatedwaterforre-watering orimmersedstorage.

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All 852/2004,ChapIIArticle5;

Examples of Control Measures when packing and distributing:

6 Storeofftheground.7 Useappropriatetransportthatisclean,hygienic andmaintainsthecorrecttransporttemperature.


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1 Bivalves mustbehandledcarefully–keep themaliveandingoodcondition.

2 Oystersandscallopsmustbewrappedor packagedwithconcaveshelldownwards.

3 Wrappingandpackagingmust not contaminatebivalves.

6 Don’tusedamaged,soiledornon-approved packaging.

Remember:

4 Retailpacksofbivalvesmustbeclosed,and remaincloseduntilsold.

5 Afterpackaging,bivalvesmust notbe re-immersed,sprayedorplacedincontactwith waterincludingmeltwaterfromice.

Step 20 Wrapping and packing

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1 853/2004,AnnexIII,SectionVII,ChapIV.B1

2 853/2004,AnnexIII,SectionVII,ChapVI.1

3 852/2004AnnexIIChapX1-2

4 853/2004,AnnexIII,SectionVII,ChapVI2

5 853/2004,AnnexIII,SectionVII,ChapVIII.2

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1 Labels,includingtheIdentificationMark(Health Mark)mustbewaterproof.

2 Labelsmustincludespeciesname–common andscientificnames.

3 Labelmustincludedateofpacking–dayand monthminimum.

6 Theretailermustkeepthelabelfrom non-consumerreadypacksfor60days.

Take note:

4 Labelmustbelegible,permanentand clearlydisplayed.

5 Labelmustincludetheapprovalnumberofthe processingfacility–officialovalstyle.

Step 21 Labelling for market

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1 853/2004,AnnexIII,SectionVII,ChapVII1

2 853/2004,AnnexIII,SectionVII,ChapVII2(a)

3 853/2004,AnnexIII,SectionVII,ChapVII2(b)

4 853/2004,AnnexII,SectionIB5

5 853/2004,AnnexII,SectionIB7&B8

6 853/2004,AnnexIII,SectionVII,ChapVII3

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7 Foodapproveddye/inkshouldbeusedonlabels.

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1 Storebivalvesatthecorrecttemperatureto keepthemaliveandingoodcondition.

2 Livebivalvemolluscsmust havenormal amountsofintra-valvularliquidandshowan adequateresponsetoapercussivetap.

3 Storebivalvesincoolconditions. Remember:

Step 22 Storage of bivalves

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1 853/2004AnnexIIISectionVIIChapVIII1

2 853/2004AnnexIIISectionVIIChapV1

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4 Avoidextremetemperatureregimes.

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5 Livemusselscanbestoredonice.

6 Storethemoffthegroundtoavoidcontamination.

7 Keepstoragetimesasshortaspractical–bivalves mustbedeliveredtothecustomeralive.

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1 Youmustkeeptransportcontainerscleanand ingoodrepair.

2 Youmust notsubjectlivebivalveshellfishto extremesoftemperatureduringtransport.

3 Thetransportholdmustbe: (i) Cleanandcorrosionfree. (ii) Coveredtoprotectfromexcesswind,rain andsun. (iii)Beloadedsuchthatthereisnoriskofcross contaminationbetweendifferentproducts.

Remember:

Step 23 Product dispatch

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1 852/2004AnnexIIChapIV1

2 853/2004,AnnexIII,SectionVII,ChapVIII.1

3(i-iii) -------------------

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1 TheoriginalIdentificationMark(healthmark) mustbekept.

2 Recordsoftheoriginanddispatchmust bekept.

Step 24 Handling after dispatch

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1 853/2004,AnnexIII,SectionVII,ChapVII.3

2-3 853/2004AnnexIISectionIA4&178/2002Article18

3-4 853/2004AnnexIISectionIA2

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If bivalve consignments are split before reaching the final consumer:

3 Don’tmixlivebivalvesfromdifferentdispatch centreswhenre-packed.

4 AnewIdentificationMark(HealthMark)must beattachedwhenre-packed.

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Appendix 1: Classification of bivalve shellfish waters

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•Bivalvesmustonlybeobtainedfromdefinedclassifiedareasandtreatedaccordingly.

•Class A – mustmeetrequirementsforfoodqualitybivalvesfordirectsaleforhumanconsumption.

•Amaximumlimitof230colonyformingunitsofEscherichia coliin100goffleshandintra-valvularliquid.

•Class B – must bepurifiedbeforesellingaslivebivalvemolluscs.

•Amaximumlimitof4,600colonyformingunitsofE.coliin100goffleshandintra-valvularliquid.

•Class C – must berelayedindesignated‘relayingsites’foratleasttwomonths,thenpurifiedifrequiredorsubjectedtoheattreatment.

•Amaximumlimitof46,000colonyformingunitsofE.coliin100goffleshandintra-valvularliquid.

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All 854/2004AnnexIIChapIIA1-5RefertorelevantCompetentAuthority

Appendix 2: Bivalve shellfish biotoxin limits

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Limits for toxins after which bivalves cannot be sold for human consumption

•PSP (Paralytic Shellfish Poison): 800microgramsperkilogram.

•ASP (Amnesic Shellfish Poison): 20milligramsofdomoicacidperkilogram.

For DSP

•For okadaic acid, dinophysistoxins and pectenotoxins together:

160microgramsokadaicacidequivalentsperkilogram.

•Yessotoxins: 1milligramequivalentperkilogram.

•Azaspiracids: 160microgramsofazaspiracidequivalents perkilogram.

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All 853/2004,AnnexIII,SectionVII,ChapV.2(a-e)

Appendix 3: Product standard for live bivalve shellfish

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1 854/2004AnnexIIChapIIA3

1-2 2073/2005AnnexIChap1.17&1.24

3-5 853/2004AnnexIIISectionVIIChapV1

6 853/2004AnnexIIISectionVIIChapV2(a-e) Ap

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1Lessthan230colonyformingunitsofEscherichia. coliin100goffleshand intra-valvularliquid.

2 Must notcontainSalmonella bacteriain25gofflesh.

3Bealive,freshandingoodcondition.

4Normalamountsofintra-valvularliquidatsaleandadequateresponsetopercussivetap.

5 Musttastefresh,nooff-flavoursandbefreeofdetritus.

6 Must notcontainmarinebiotoxinsinexcessofthosestatedinAppendix 2.

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Appendix 4: Record keeping – general

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1 853/2004,AnnexIIISectionVIIChapII,C3

2-3 853/2004,AnnexIII,SectionVII,ChapI.3-7

4 852/2004AnnexIPartB2(j)

5 852/2004Article5(g)&AnnexIAIII7

6 178/2002Article181-5 Ap

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1Allfoodbusinessestablishmentsmustkeepandretainrecordsrelatingtothesafetyandlegalityofproductsandmakethemavailableonrequesttothecompetentauthorities.

2Specifically,aRegistrationDocumentmustbecompletedforeverybatchoflivebivalveshellfish.

3Acopyofthedocumentmustbekeptfor12months.

4Recordsrelatingtothehygieneconditionsoftheoperationshouldbekepttodemonstratecompliancewithlegalobligations.

5Purificationcentresmustkeeprecordsofthepermanentmanagementproceduresforthecontrolandeliminationofhazardstothesafetyoflivebivalveshellfish.

6Supplier,productionanddistributionrecordsmustbekepttoensurethetraceabilityandifrequiredtherecallofgoodsaccordingtotherequirementsof178/2002.

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Appendix 5: Record keeping – registration document

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All 853/2004,AnnexIII,SectionVII,ChapI.3-7 Ap

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1 TheGatherersRegistrationDocumentmustinclude: (i) Gatherer’sidentityandaddress (ii) Dateofharvesting (iii) Locationofproductionarea (iv) Healthstatusofproduction/harvesting area–classification‘A’,‘B’or‘C’

(v) Bivalvespeciesandquantity (vi) Batchdestination (vii) Biotoxinstatusoftheprecisearea.

2 Forrelayedbivalves: (i) Relayingperiod(ifapplicable) (ii) Relayingarea(ifapplicable) (iii) Destinationofthelivebivalvemolluscs (iv) Biotoxinstatusoftheprecisearea.

3 Forpurifiedbivalves: (i) Theaddressofthepurificationcentre (ii) Durationofpurification (iii) Datesofentryandleavingpurificationcentre.

4Onreceivingabatchofbivalves,thedocumentmustbedatestampedorthedaterecordedinanothermanner.

5 Acopyofthedocumentmustbekeptforatleast12months.

6 Gatherer’sdocumentmustbereadableandunaltered.

N.B.Incertaincasesa‘PermanentTransportAuthorisation’maybegrantedifthegathererandreceiverarethesamelegalentity.

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Appendix 6: The european hygiene regulations

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TheEuropeanCommissionhasintroducedRegulationstoreplaceexistingnationalfoodlawinMemberStates.PreviousfoodlaworiginatingfromtheCommissionallowedMemberStatestomakenationallawstobringEuropeanlawintoforcewhichledtodifferencesinnationallawsbetweenmemberstates.

Since1January2006TheEuropeanHygieneRegulationshavereplacedthefollowingGeneralFoodHygieneandFisheryProductregulations:

TheFoodSafety(GeneralFoodHygiene)regulations1995.TheFoodSafety(FisheryProductsandLiveShellfish)(Hygiene)regulations1998.

Inadditionsince1January2005EuropeanRegulation178/2002layingdownthegeneralprinciplesoffoodlawhasmadesomechangestotheresponsibilitiesoffoodbusinesses.AnobjectiveofthenewrulescontainedintheHygieneRegulationsistosimplifytheapplicationofhygienelawacrosstheEuropeanUniontofacilitatethefreemovementandtradeoffoodproductswithintheCommunity.Amajorchangetothedefinitionoffoodisthatitwillnowinclude‘primaryproduction’andfoodsold’live’andthereforeincludestheplacinginthemarketplaceoflivebivalveshellfish.

New Rules on the Production of Safe food:

Regulation178/2002/EClayingdownthegeneralprinciplesoffoodlaw,establishingtheEuropeanfoodsafetyAuthorityandlayingdownproceduresinmattersoffoodsafety.Thispieceoflegislationcontainsprovisionstoensuresafefoodandfeedincludingtraceabilityandproductrecall.

Regulation852/2004/EConthehygieneoffoodstuffs.Thiscontainsthebasisrequirementsapplicabletoallfoodbusinesses.Itrequiresfoodbusinessoperatorstoconsidertheriskstofoodsafetyintheirbusinessandsetacceptablelimitsforanyrisks.

Regulation853/2004/EClayingdownspecifichygienerulesforfoodofanimalorigin.Thiscontainstheadditionalmoreprescriptiveprovisionsfordifferentcategoriesoffood.AnnexIIISectionVIIcontainsthespecificrulesonlivebivalvemolluscs.

Regulation854/204/EClayingdownspecificrulesontheorganisationofofficialcontrolsonproductsofanimaloriginintendedforhumanconsumption.ThesecontaintheprovisionsforofficialcontrolsofproductsofanimaloriginandprescribetheenforcementprocedurestobecarriedoutbycompetentauthoritiesinrespecttoRegulation853/2004/EC.

Regulation2073/2005MicrobiologicalCriteriaforFoodstuffs.Thissetsacceptablemicrobiologicallimitsforallfoodsincludinglivebivalveshellfish.

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Acknowledgements:Seafishwouldliketoacknowledgethecontributionsfromthefollowingorganisationsthatwereconsultedduringthedraftingofthisdocument:

MikeGlavin: FSA

SusanneBoyd:FSANI

RonLee:CEFAS

CliveAskew:SAGB

ChrisLeftwich:Billingsgate Fish Market

DouglasMcLeod:ASSG

MylesBloodSmyth:Exmouth Mussels Ltd.

LornaMurray:FSA (Scotland)

LizTurrell:Fisheries Research Services, Aberdeen

JeremyPercy:SWWFC

MichaelLaurenson:Blue Shell Mussels Ltd.

WalterSpiers:Muckairn Mussels Ltd.

SueDibb:National Consumer Council

JoMcDonald:British Retail Consortium

BrianDaly:DARDNI

SandyMcAllister :McAllister Shellfish Ltd.

DavidAttwood:Loch Fyne Oysters

CallumMacMillan:Hebridean Oysters

DavidHughJones

Bigbury Bay Oysters

SouWest Seafoods

DavidSkea

ShaunKrijnen

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SeafishSeafishHouse,StAndrew’sDock,HullHU34QET:01482327837F:01482223310E:[email protected]

FrontContentsIntroductionHow to Use(1-3) Harvesting-Step 1(1-3) Harvesting-Step 2(1-3) Harvesting-Step 3

(4-7) Onshore Handling-Step 4(4-7) Onshore Handling-Step 5(4-7) Onshore Handling-Step 6(4-7) Onshore Handling-Step 7

(8-9) Relaying-Step 8(8-9) Relaying-Step 9

(10-11) Dispatch-Step 10(10-11) Dispatch-Step 11

(12-15) Purification-Step 12(12-15) Purification-Step 13(12-15) Purification-Step 14(12-15) Purification-Step 15

(16-19) Purification-HACCP-Step 16(16-19) Purification-HACCP-Step 17(16-19) Purification-HACCP-Step 18(16-19) Purification-HACCP-Step 19

(20-21) Wrapping & Packing-Step 20(20-21) Wrapping & Packing-Step 21

(22-24) Storage & Dispatch-Step 22(22-24) Storage & Dispatch-Step 23(22-24) Storage & Dispatch-Step 24

Appendix 1Appendix 2Appendix 3Appendix 4Appendix 5Appendix 6

Acknowledgements

Button 325: Button 326: Button 327: Button 328: Button 329: Button 330: Button 331: Button 332: Button 333: Contents1-3: Contents1-2: Contents1-1: Contents10: Contents11: Contents12: Contents13: Contents14: Contents15: Contents16: Contents17: Contents18: Contents19: Contents110: Contents111: ContentsIntro: Contents How To Use: Button 261: Button 262: Button 263: Button 264: Button 265: Button 266: Button 267: Button 268: Button 269: Button 82: Button 83: Button 270: Button 271: Button 272: Button 273: Button 274: Button 275: Button 276: Button 277: Button 278: Button 77: Button 78: Button 280: Button 281: Button 282: Button 283: Button 284: Button 285: Button 286: Button 287: Button 34: Button 76: Button 288: Button 289: Button 290: Button 291: Button 292: Button 293: Button 294: Button 295: Button 36: Button 37: Button 296: Button 297: Button 298: Button 299: Button 300: Button 301: Button 302: Button 303: Button 39: Button 53: Button 304: Button 305: Button 306: Button 307: Button 308: Button 309: Button 3010: Button 42: Button 73: Button 118: Button 310: Button 311: Button 312: Button 3011: Button 3012: Button 3013: Button 3014: Button 52: Button 48: Button 117: Button 313: Button 314: Button 315: Button 3015: Button 3016: Button 3017: Button 3018: Button 55: Button 56: Button 116: Button 316: Button 317: Button 318: Button 3019: Button 3020: Button 3021: Button 3022: Button 61: Button 62: Button 65: Button 319: Button 320: Button 3023: Button 3024: Button 3025: Button 3026: Button 67: Button 68: Button 114: Button 115: Button 321: Button 322: Button 3027: Button 3028: Button 3029: Button 3030: Button 84: Button 85: Button 88: Button 89: Button 323: Button 3031: Button 3032: Button 3033: Button 3034: Button 90: Button 91: Button 106: Button 107: Button 108: Button 324: Button 3035: Button 3036: Button 3037: Button 3038: Button 97: Button 98: Button 103: Button 104: Button 105: Button 3039: Button 3040: Button 3041: Button 3042: Button 109: Button 110: Button 1043: Button 1044: Button 1045: Button 1046: Button 3043: Button 3044: Button 3045: Button 3046: Button 1014: Button 111: Button 1031: Button 1032: Button 1033: Button 1034: Button 3047: Button 3048: Button 3049: Button 3050: Button 1019: Button 112: Button 1035: Button 1036: Button 1037: Button 1038: Button 3051: Button 3052: Button 3053: Button 3054: Button 1024: Button 113: Button 1039: Button 1040: Button 1041: Button 1042: Button 3055: Button 3056: Button 3057: Button 1026: Button 120: Button 1065: Button 1066: Button 1067: Button 1068: Button 129: Button 3058: Button 3059: Button 3060: Button 1028: Button 121: Button 1061: Button 1062: Button 1063: Button 1064: Button 128: Button 3061: Button 3062: Button 3063: Button 1030: Button 122: Button 1057: Button 1058: Button 1059: Button 1060: Button 127: Button 3064: Button 3065: Button 3066: Button 1051: Button 123: Button 1069: Button 1070: Button 1071: Button 1072: Button 130: Button 3069: Button 3070: Button 1052: Button 124: Button 1073: Button 1074: Button 1075: Button 1076: Button 131: Button 140: Button 3067: Button 3068: Button 1053: Button 132: Button 1077: Button 1078: Button 1079: Button 1080: Button 134: Button 139: Button 3072: Button 1054: Button 136: Button 137: Button 1081: Button 1082: Button 1083: Button 1084: Button 138: Button 141: Button 3073: Button 1055: Button 144: Button 145: Button 1085: Button 1086: Button 1087: Button 1088: Button 146: Button 147: Button 3074: Button 1056: Button 148: Button 149: Button 1089: Button 1090: Button 1091: Button 1092: Button 150: Button 151: Button 1093: Button 152: Button 153: Button 1094: Button 1095: Button 1096: Button 1097: Button 154: Button 155: Button 156: Button 1098: Button 157: Button 158: Button 1099: Button 10100: Button 10101: Button 10102: Button 159: Button 160: Button 161: Button 10103: Button 162: Button 163: Button 10104: Button 10105: Button 10106: Button 10107: Button 164: Button 165: Button 166: Button 10108: Button 167: Button 168: Button 10109: Button 101010: Button 101011: Button 101012: Button 169: Button 170: Button 171: Button 101013: Button 172: Button 173: Button 101014: Button 101015: Button 101016: Button 101017: Button 174: Button 175: Button 176: Button 101018: Button 177: Button 178: Button 101019: Button 101020: Button 101021: Button 101022: Button 179: Button 180: Button 181: Button 101023: Button 183: Button 101024: Button 101025: Button 101026: Button 101027: Button 184: Button 185: Button 186: Button 187:

Good manufacturing practice guidelines Live bivalves workbook · Live bivalves workbook Step...

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