To: Seafood HACCP Mailing List
The following will clarify the situation on importing scallops:
Scallops with roe or pink scallops in the shell, or whole scallops with
the guts are under the shellfish program. Only the abductor muscle meat
alone is not under the ICSSL program. This is for fresh or frozen
scallops under the conditions stated above.
Pamela Tom
University of California
On Tue, 21 Feb 2006, Pamela Tom wrote:
> To: Seafood HACCP Mailing List
>
> After posting my February 15 comments
> (http://listproc.ucdavis.edu/archives/seafood/log0602/0014.html), I
> received a subscriber and FDA comments.
>
> I've compiled the information and am sharing it with you below.
>
> QUESTION:
> Related to MOU for shellfish, you know there is a monthly
> update ICSSL listed all the local and international companies under MOU
> for shellfish. Do you know that under what condition, companies and/or
> countries not listed can import and trade frozen shellfish in US? Is
> importing frozen scallop under that restriction?
>
>
> ANSWER:
> Yes, there is a monthly Interstate Certified Shellfish Shippers List
> There is also a listserv for the ICSSL. Information is on the US FDA web
> site at: http://www.cfsan.fda.gov/~ear/shellfis.html
>
> Shucked, frozen scallops do not fall under shellfish MOU's. The MOU's
> cover all other raw or live bivalve molluscan shellfish without
> distinction as to species or product form.
>
> There has to be HACCP controls where a hazard exists. Companies and/or
> countries not listed on the shellfish MOU will have to follow the
> verification procedures outlined in the HACCP regulation. This would fall
> under Sec. 123.12 (a)(2) - (d) of the "Special requirements for imported
> products." The regulation is at:
> http://www.cfsan.fda.gov/~lrd/searule3.html
>
>
> The US FDA has links from its web site, "Fish and Fishery Product Imports:
> Affirmative Steps, Lists of Foreign Processors Approved by their
> Governments" (http://www.cfsan.fda.gov/~frf/sfimport.html) to locations of
> lists provided by foreign government inspection authorities of processors
> of fish and fishery products that, according to those authorities, are in
> good standing and are meeting the requirements of the FDA seafood Hazard
> Analysis Critical Control Point (HACCP) regulations. The lists include:
>
> - Canada: Canadian Food Inspection Agency
> - Japan: Ministry of Health, Labour and Welfare, Department of Food
> Safety, Inspection and Safety Division
> - New Zealand: Ministry of Agriculture and Forestry, New Zealand
> - Thailand: Fish Inspection and Quality Control Division (FIQD)
>
> Information is featured on the above web site for foreign inspection
> authorities who want to submit a request to have their site (listing
> processors) linked by the US FDA.
>
> Pamela Tom
> University of California
> Sea Grant Extension Program
>
> --------------------------------------------------------------
> This is the Seafood HACCP Discussion Group. Subscription
> information and archives are available on the web at:
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>
> If you need help subscribing or unsubscribing, e-mail
> Pamela Tom at pdtom@ucdavis.edu .
> --------------------------------------------------------------
>
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