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  • Code of Federal Regulations Title 21 Part 123 Source Controls | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    123 28 Source controls a In order to meet the requirements of subpart A of this part as they apply to microbiological contamination chemical contamination natural toxins and related food safety hazards processors shall include in their HACCP plans how they are controlling the origin of the molluscan shellfish they process to ensure that the conditions of paragraphs b c and d of this section are met b Processors shall only process molluscan shellfish harvested from growing waters approved for harvesting by a shellfish control authority In the case of molluscan shellfish harvested from U S Federal waters the requirements of this paragraph will be met so long as the shellfish have not been harvested from waters that have been closed to harvesting by an agency of the Federal government c To meet the requirements of paragraph b of this section processors who receive shellstock shall accept only shellstock from a harvester that is in compliance with such licensure requirements as may apply to the harvesting of molluscan shellfish or from a processor that is certified by a shellfish control authority and that has a tag affixed to each container of shellstock The tag shall bear at a minimum the information required in Sec 1240 60 b of this chapter In place of the tag bulk shellstock shipments may be accompanied by a bill of lading or similar shipping document that contains the information required in Sec 1240 60 b of this chapter Processors shall maintain records that document that all shellstock have met the requirements of this section These records shall document 1 The date of harvest 2 The location of harvest by State and site 3 The quantity and type of shellfish 4 The date of receipt by the processor and 5 The name of the harvester the

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/source%20controls.html (2014-06-13)
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  • Untitled Document
    Was very knowledgeable not boring Good facilitator for course throughout duration Easy to understand very informative The best Food Service Managers HACCP Excellent presentation and PowerPoint explanation handouts Dialogue is enjoyable alternative to lecturing Dynamic Great depth of knowledge and

    Original URL path: http://www.cpe.rutgers.edu/food/instructors/testimonials/schaffner.html (2014-06-13)
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