RI Shellfish Management Plan Seminar Series You Are What You Eat: Health, Food Safety, and New Sanitation Requirements for Rhode Island Shellfish April 24, 2013 Presented By: John Mullen, Rhode Island Department of Health

1. RI Shellfish Management Plan Seminar Series
You Are What You Eat: Health, Food Safety, and New Sanitation
Requirements for Rhode Island Shellfish
April 24, 2013
Presented By: John Mullen, Rhode Island
Department of Health

2. Rhode Island Shellfish Dealers
Atlantic Capes Fisheries
Walrus and Carpenter Oysters

3. HACCP Requirements
• HACCP: Hazard Analysis Critical Control Point
• A systematic, science-based approach used in food
production as a means to assure food safety.
• Every dealer shall have and implement a written
HACCP plan.
• Built upon the seven principles identified by the
National Advisory Committee on Microbiological
Criteria for Foods (1992).

4. Critical Control Points
• Critical Control Points are designed to control food
safety hazards
• Receiving
• Licensed harvester
• Approved area
• Tag
• Certifies dealer
• Tagged
• Under temperature control
Storage - Temperature control

5. Certification Requirements
• No person shall act as a dealer prior to obtaining certification.
• Any person who wants to be a dealer shall:
• Make application to the Authority for certification;
• Have and implement a HACCP Plan, and have a program of sanitation monitoring and
record keeping in compliance with 21 CFR 123 as it appears in the Federal Register of
December 18, 1995, except for the requirement for harvester identification on a dealer's
tag.
• Obtain Authority approved training every two years. The training shall include required
processing, handling, and transportation practices as determined by the Authority. A
dealer shall be allowed ninety (90) days following initial licensing to obtain the required
education.
 A dealer shall receive proof of completion of the required training.
 Proof of training obtained by the dealer within the past two years shall be presented to the
Authority prior to certification, recertification, or licensing.
 At a minimum, one individual involved in the shellfish operations shall obtain the required
training.
 The dealer shall maintain the record of the completed training.
 Each dealer shall have a business address at which inspections of facilities, activities, or
equipment can be conducted.
NOTE: These provisions take effect January 1, 2014.

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