||Système de classement pour la purification des huîtres. Application de la méthode d'analyse HACCP à la purification d'huîtres
||2. Conference Internationale sur la Purification des Coquillages, Rennes (France), 6-8 Apr 1992
||Actes de colloques. Ifremer. Brest [ACTES COLLOQ. IFREMER.]. 1995
||Saccostrea commercialis, Crassostrea gigas, Bivalvia, Marine molluscs, Safety regulations, Public health, Self purification
||A Critical Hazard Analysis Rating (CHAR) based on the Hazard Analysis Critical Control Point (HACCP) concept is used to monitor oyster purification in New South Wales (N.S.W.), Australia. Critical areas for assessment include oyster condition, separation of raw and treated oysters, water quality (turbidity, salinity, temperature, aeration, circulation), purification period, flow rate, steriliser efficiency and tank hydraulics. Batch records and product identification are included. Purification supplements a total management program for producing safe oysters. The rating can also be used to endorse oysters produced under industry self-regulatory, quality assurance programs. The four main CHAR areas are operational standards, quality assurance, public health safety of oysters and public health safety of growing areas. Operational standards are also rated in "point" to provide an objective method for determining improvement, stability or lowering of purification plant standards. These critical areas have been used to classify six CHAR levels (0-5 stars), with rules existing for switching levels. The star rating is used by the N.S.W. Health Department to determine priorities for monitoring purification plants and provides a guide only to the operational standards of plants at this stage but has potential for complementing industry self-regulatory programs embracing quality assurance and the public health safety or oysters and growing areas.