||Mise au point d'un programme basé sur l'analyse HACCP dans une installation privée de purification de coquillages
||Howell T, Jones S, Nardi G
||2. Conference Internationale sur la Purification des Coquillages, Rennes (France), 6-8 Apr 1992
||Actes de colloques. Ifremer. Brest [ACTES COLLOQ. IFREMER.]. 1995
||Bivalvia, Pollution control, Public health, Methodology, Self purification, Shellfish, Marine molluscs
||A HACCP-based program is developed for the Spinney Creek Oyster Company (SCOC) Shellfish Purification Facility under a pilot program funded and implemented by the New England Fisheries Development Association (NEFDA). The SCOC Facility, which includes a government approved in-house coliform laboratory, is fully licensed for oysters and clams under State of Maine and NSSP regulations. SCOC's business is producing value-added, quality-assured shellfish for premium, health conscious markets. To accomplish this, SCOC uses shellfish harvested from approved waters which is an important distinction from other purification plants which process shellfish originating from restricted waters. It was necessary to create a flow chart of the various steps involved in the processing including receiving, wet and dry storage, controlled purification, packing, and shipping. Receiving (trucks), controlled purification, and packing were determined to be the critical control points. For each of these critical control points, the potential hazard/defects were identified, critical limits were established, preventative measures and monitoring schemes were implemented, and corrective actions were delineated. A designated HACCP employee is responsible for implementing this program. The Scheduled Controlled Purification Process (SCPP) for the SCOC plant is included with the HACCP documents. The SCPP contains important background information, a description of the SCOC facility, and the Standard Operating Procedure (SOP). Also included in this HACCP Plan were the complaint and recall procedures, plant sanitation SOP and HACCP Plan, and the qualifications of the designated HACCP employee. The public health risks and benefits are evaluted for the SCOC quality assurance program and the implementation of the HACCP-based program. The public health risks and benefits will be compared to the standard practices in the U.S. commercial shellfish industry where shellfish purification and HACCP-base inspection programs are not implemented. The SCOC HACCP Plan has been developed for submission to the Federal government for participation in a joint FDA (Fppd and Durg Administration) / NOAA (National Oceanic and Atmospherie Agency Surveillance) Voluntary HACCP-based Inspection Program.