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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
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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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Good manufacturing practice guidelinesLive bivalves workbook
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).
Bulletpoint
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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Good manufacturing practice guidelinesLive bivalves workbook
1 Youmustonlyharvestfromclassifiedwaters;
A,BorC–refertoAppendix1.
2 LivebivalvesmustmeetthelegalEndProduct StandarddescribedinAppendix3ofthe workbook.
1-3
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3 Harvestedbivalvesmustmeetthelegallimitfor naturallyoccurringmarinebiotoxinsdescribedin Appendix2–complywithanyClosureOrders.
4 Don’tharvestfromareasheavily contaminatedwith: (i) Sewagewaste. (ii) Industrialwaste. (iii)Highpresenceofheavymetals.
Remember:
Bulletpoint
Legal obligation reference SeafishGMPG
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)
4 -------------------
Step 1 The growing/ harvest area
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Good manufacturing practice guidelinesLive bivalves workbook
1 Harvestingoperationsmust not contaminate
ordamagetheanimals.
2 Youmustkeephandling,sorting,grading equipmentcleanandingoodrepair.
1-3
Ha
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3 Youmuststorebivalvesinclean, drainablecontainers.
4 Avoidcontaminationfrom: (i) Boatsewagewaste. (ii) Smokeorfueloil. (iii) Lubricantsanddisinfectants. (iv) Pestandbirddroppings.
Remember:
Bulletpoint
Legal obligation reference SeafishGMPG
1 853/2004,AnnexIII,SectionVII,ChapII,B1
2 852/2004,AnnexI,PartA,II4(a-b)
3 852/2004,AnnexI,PartA,II4(b)
4-5 -------------------
Step 2 Harvesting vessel, raft or foreshore equipment
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5 Usere-usableplasticboxes–notwoodenboxes. Sometypesofbagswillbesuitableforuse withscallops.
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Good manufacturing practice guidelinesLive bivalves workbook
1 Youmustbeabletoidentifyeachbatchof
bivalvesbyproduction,relayingordesignated harvestingarea.
2 Fillinaregistrationdocumentforeachbatch harvestedfromadifferentarea(previously calledaMovementDocument).
1-3
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3 Youmustmakesurethattheyarekeptalive andingoodcondition.
5 Don’tmixbatchesfromdifferentharvestareas.6 Keepthemcool.
Remember:
Bulletpoint
Legal obligation reference SeafishGMPG
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)
5-10 -------------------
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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Good manufacturing practice guidelinesLive bivalves workbook
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.
Bulletpoint
Legal obligation reference SeafishGMPG
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)
3-6 -------------------
4-7
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Good manufacturing practice guidelinesLive bivalves workbook
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.
Bulletpoint
Legal obligation reference SeafishGMPG
1 852/2004AnnexIPartAII4(b)&AnnexIIChapterIV1
2-3 853/2004AnnexIIISectionVIIChapII,B(2)
4-8 -------------------
3 Bivalvesmustbeprotectedfromcontamination.
8 Usedurableplasticboxesorbulkbagswhere appropriate(egmussels).
4-7
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Good manufacturing practice guidelinesLive bivalves workbook
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.
Bulletpoint
Legal obligation reference SeafishGMPG
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)
4-6 -------------------
4-7
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Good manufacturing practice guidelinesLive bivalves workbook
4 Avoidroughhandling. Remember:
Step 7 Handling
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4-7
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1 Youmustkeepbivalvesaliveandhandle themgently.
5 Checktemperatureconditions–neithertoohot ortoocold.
3 Youmust notsubjectthemtoextreme temperatures.
2 Youmust notre-immersetheminwaterthat couldcauseadditionalcontamination.
Bulletpoint
Legal obligation reference SeafishGMPG
1-2 853/2004,AnnexIII,SectionVII,ChapIVB1(a)
2 853/2004,AnnexIII,SectionVII,ChapIVB.1(c)
3 853/2004,AnnexIII,SectionVII,ChapIVB.1(b)
4-5 -------------------
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Good manufacturing practice guidelinesLive bivalves workbook
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.
Bulletpoint
Legal obligation reference SeafishGMPG
All 853/2004,AnnexIIISectionVIIChapII,C1
8-9
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Good manufacturing practice guidelinesLive bivalves workbook
Remember:
Step 9 Handling for re-laying
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Livebivalvemolluscsmust:
6 ThelocalEHOmustapproveandsuperviseany relayingactivity.
1 Behandledcarefully–toensurefilterfeeding activityresumesquickly.
3 Beseparateandidentifiablebybatch.
8-9
Re
layin
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2 Beimmersedinseawaterforatleasttwo monthstoallowcorrectreductioninbacterial loadingunderthesupervisionoftheEHO.
4 Abatchofre-laidbivalvesmustberemoved (harvested)completely–allinallout.
5 Apermanentrecordofrelayedbivalvesmust bekept.
7 RefertoAppendix4:Recordkeeping.Bulletpoint
Legal obligation reference SeafishGMPG
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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Good manufacturing practice guidelinesLive bivalves workbook
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.
Bulletpoint
Legal obligation reference SeafishGMPG
1-2 853/2004AnnexIIISectionVIIChapterIVBand178/2002Article18
3 853/2004AnnexIIISectionVIIChapIVB2
4-6 -------------------
4 Keepcleanandhygienicworkpractices.
5 Bivalvesmustbehandledcarefully–keepthem alive,ingoodcondition,freefromdirtandin distinctbatches.
10-11
Disp
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Good manufacturing practice guidelinesLive bivalves workbook
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.
Bulletpoint
Legal obligation reference SeafishGMPG
1 853/2004AnnexIII,SectionVII,ChapIV.B3
2 853/2004AnnexIIISectionVIIChapIVB4
10-11
Disp
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Good manufacturing practice guidelinesLive bivalves workbook
1 Youmustpurifyalllivebivalveshellfishunless
theyare: (i) HarvestedfromClassificationAwaters. (ii) Sentforspecifiedheattreatmenttoan authorisedestablishment.
2 Youmustfollowtheofficialconditions ofapproval.
3 Purificationremoves‘low’levelofbacterial contaminationandgritfromlivebivalves.
Remember:
Bulletpoint
Legal obligation reference SeafishGMPG
1 (i) 853/2004,AnnexIII,SectionVII,ChapIIA2&ChapterV
1 (ii) 853/2004,AnnexIII,SectionVII,ChapIIA5
2 ConsultyourNationalCompetentAuthority
3 -------------------
Step 12 Purification – general
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12-15
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Good manufacturing practice guidelinesLive bivalves workbook
1 Sitemust notbesubjecttofloodingby
normalhightidesorrunoff.
2 Purificationtanksmustbe: (i) Internallysmoothandeasilycleaned. (ii) Capableofbeingcompletelyemptied–no residualwaterleftbehind. (iii) Positionedsothatwaterintakedoes not contaminatewatersupply. (iv) Suitableforvolumeandtypeofbivalves beingpurified,topreventstressanddamage.
Bulletpoint
Legal obligation reference SeafishGMPG
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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12-15
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Good manufacturing practice guidelinesLive bivalves workbook
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.
Bulletpoint
Legal obligation reference SeafishGMPG
1 853/2004,AnnexIII,SectionVII,ChapIVA.1
2 853/2004,AnnexIII,SectionVII,ChapIVA.4
3 853/2004,AnnexIII,SectionVII,ChapIVA.3
4 853/2004,AnnexIII,SectionVII,ChapIVA4
5 853/2004,AnnexIII,SectionVII,ChapIVA4&A6
6 - 8 -------------------
Step 14 Purification – loading tanks
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9 Youmustbeabletoidentifytheoriginofall
batchesthataremixed.
12-15
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Bulletpoint
Legal obligation reference SeafishGMPG
1-2 853/2004,AnnexIII,SectionVII,ChapIVA.3
3 853/2004,AnnexIII,SectionVII,ChapIVA.7
4-7 -------------------
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.
12-15
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4 Checkwatertemperature,waterflowrateand salinityaresuitableforthespecificspeciesbeing purified.Thisallowsnormalfilterfeedingactivity totakeplace.
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Good manufacturing practice guidelinesLive bivalves workbook
1 OperatorsshouldestablishaHACCP–
HazardAnalysisCriticalControlPointSystemat theirpremises.
2 Youarerequiredtofollowyourcompany’s HACCPsystemtoprotectthefoodsafetyof bivalveshellfishforhumanconsumption.
16-19
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- HA
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5 Filloutandmaintainrecordscarefully andcorrectly.
Remember:
3 Youremployermustprovideyouwith adequatetraining.
4 Youmustabidebystaffhygieneand dressprocedures.
Step 16 Purification centre – HACCP systems
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Bulletpoint
Legal obligation reference SeafishGMPG
1-2 852/2004,Chap1,Article1(a)&(d)&Article5FoodSafetyActofGreatBritain,1990
3 852/2004AnnexIPartAII4(e)
4 852/2004AnnexIIChapterVIII1&2
5 -------------------
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1 Youmustknowwherethebivalveshellfish
originated–youmusthaveaGatherers RegistrationDocument.
2 Youmustwashshellfishwithcleanwater beforeloadingintotanks.
16-19
Pu
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- HA
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3 Don’tallowcontaminationbetweenbatches.
5 TheremaybeotherControlMeasuresnot listedherewhichmaybeimportantto youroperation.
Remember:
4 Discarddead,dyingordamagedbivalves.
Examples of Control Measures when receiving raw material:
Bulletpoint
Legal obligation reference SeafishGMPG
All 852/2004,ChapIIArticle5
Step 17 Purification centre – HACCP systems
Poss
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Good manufacturing practice guidelinesLive bivalves workbook
1 Followpurificationoperatingandapproval
conditionsissuedbytheEHOandadviseissued bySeafish.
2 Donotoverfilltanks–makesureallshellfish areimmersed.
16-19
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3 Donot‘bag’theanimalspriortopurification.
8 Animalsshouldnotbepreventedfromopening theirshells/siphonsfully.
Remember:
4 Checktemperature,salinityandflowrateare suitableforshellfish.
5 CheckUVsystemisoperationalandthequartz sleeveiscleanedonaregularbasis.
Bulletpoint
Legal obligation reference SeafishGMPG
All 852/2004,ChapIIArticle5
Examples of Control Measures when operating purification systems:
6 Purifyforcorrecttimeandcheckbivalvesregularly.
7 Draintanksslowlyandcompletelyandthen removebivalvescarefully.
Step 18 Purification centre – HACCP systems
9 TheremaybeotherControlMeasuresnotlisted herewhichmaybeimportanttoyouroperation.
Poss
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Good manufacturing practice guidelinesLive bivalves workbook
1 Makesuregrading,sortingandde-bearding
equipmentiscleanandfreefromany previousbatches.
2 Useclean,uncontaminatedwater.
16-19
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3 Useclean,approvedpackagingmaterials.
8 TheremaybeotherControlMeasuresnotlisted herewhichmaybeimportanttoyouroperation.
Remember:
4 Labelpacksandbagscorrectlyandsecurely.
5 Useclean,uncontaminatedwaterforre-watering orimmersedstorage.
Bulletpoint
Legal obligation reference SeafishGMPG
All 852/2004,ChapIIArticle5;
Examples of Control Measures when packing and distributing:
6 Storeofftheground.
7 Useappropriatetransportthatisclean,hygienic andmaintainsthecorrecttransporttemperature.
Step 19 Purification centre – HACCP systems
Poss
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Cri
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Good manufacturing practice guidelinesLive bivalves workbook
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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Pract
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20
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Pack
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Bulletpoint
Legal obligation reference SeafishGMPG
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
6 -------------------
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Good manufacturing practice guidelinesLive bivalves workbook
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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Bulletpoint
Legal obligation reference SeafishGMPG
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
7 -------------------
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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Bulletpoint
Legal obligation reference SeafishGMPG
1 853/2004AnnexIIISectionVIIChapVIII1
2 853/2004AnnexIIISectionVIIChapV1
3-7 -------------------
4 Avoidextremetemperatureregimes.
22
-24
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5 Livemusselscanbestoredonice.
6 Storethemoffthegroundtoavoidcontamination.
7 Keepstoragetimesasshortaspractical–bivalves mustbedeliveredtothecustomeralive.
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Good manufacturing practice guidelinesLive bivalves workbook
1 Youmustkeeptransportcontainerscleanand
ingoodrepair.
2 Youmust notsubjectlivebivalveshellfishto extremesoftemperatureduringtransport.
3 Thetransportholdmustbe: (i) Cleanandcorrosionfree. (ii) Coveredtoprotectfromexcesswind,rain andsun. (iii)Beloadedsuchthatthereisnoriskofcross contaminationbetweendifferentproducts.
Remember:
Step 23 Product dispatch
Lega
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oo
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ract
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Bulletpoint
Legal obligation reference SeafishGMPG
1 852/2004AnnexIIChapIV1
2 853/2004,AnnexIII,SectionVII,ChapVIII.1
3(i-iii) -------------------
22
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1 TheoriginalIdentificationMark(healthmark)
mustbekept.
2 Recordsoftheoriginanddispatchmust bekept.
Step 24 Handling after dispatch
Lega
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men
ts
Bulletpoint
Legal obligation reference SeafishGMPG
1 853/2004,AnnexIII,SectionVII,ChapVII.3
2-3 853/2004AnnexIISectionIA4&178/2002Article18
3-4 853/2004AnnexIISectionIA2
22
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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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Bulletpoint
Legal obligation reference SeafishGMPG
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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Bulletpoint
Legal obligation reference SeafishGMPG
All 853/2004,AnnexIII,SectionVII,ChapV.2(a-e)
Appendix 3: Product standard for live bivalve shellfish
Bulletpoint
Legal obligation reference SeafishGMPG
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
Bulletpoint
Legal obligation reference SeafishGMPG
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
Bulletpoint
Legal obligation reference SeafishGMPG
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]